Comparative Study of Change in Salmonella Enteritidis and Salmonella Typhimurium Populations in Egg white and Yolk

Moon, Hye Jin; Lim, Jeong Gyu; Yoon, Ki Sun

doi:10.13103/jfhs.2016.31.5.342

Cited by 11 publications

(3 citation statements)

References 17 publications

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“…In addition, according to data from the Korea Meteorological Administration, the year 2018 was one of the hottest ever, with a total of 27.8 heat wave days that had a daily maximum apparent temperature of 33 o C or higher [5]. In terms of temperature-induced proliferation of Salmonella in eggs, it is reported that the maximum specific growth rate (log CFU/h) of Salmonella contamination caused by high temperatures (35 o C) during heat waves increases from 0.39 to 0.86 compared to normal temperatures (25 o C) [6], which means that the growth rate of each germ per hour under 35 o C is up to three times faster than under 25 o C, indicating that extra care must be taken not only to prevent Salmonella contamination during the manufacturing process but to maintain cold chains to prevent proliferation in the distribution and consumption stages.…”

Section: Introductionmentioning

confidence: 99%

Prevalence and Characteristics of Salmonella spp. Isolated from Raw Chicken Meat in the Republic of Korea

Koh

Bae

Lee

et al. 2022

J. Microbiol. Biotechnol.

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In this study, we sought to investigate the various characteristics of Salmonella spp. isolated from raw chicken meats available in Korean markets. The data collected, such as food source of isolation, sampling information, serotype, virulence, and genetic profile including sequence type, were registered in the database for further comparative analysis of the strains isolated from the traceback investigation samples. To characterize serotype, virulence and gene sequences, we examined 113 domestically distributed chicken meat samples for contamination with Salmonella spp. Phylogenetic analysis was conducted on 24 strains (21.2%) of Salmonella isolated from 113 commercially available chicken meats and by-products, using pulsed-field gel electrophoresis (PFGE) and multilocus sequence typing (MLST). Serotyping of the isolated Salmonella spp. revealed S . Enteritidis in 11 strains (45.8%), S . Virchow in 6 strains (25%), S . Montevideo in 2 strains (8.3%), S . Bsilla in 2 strains (8.3%), S . Bareilly in 1 strain (4.2%), S . Dessau in 1 strain (4.2%), and S . Albany in 1 strain (4.2%). The genetic correlation indicated that 24 isolated strains were classified into 18 clusters with a genetic similarity of 64.4-100% between them. Eleven isolated S . Enteritidis strains were classified into 9 genotypes with a sequence identity of 74.4%, whereas the most distantly related S . Virchow was divided into five genotypes with 85.9% identity. Here, the MLST analysis indicated that the major Sequence Type (ST) of the Salmonella spp. isolated from domestic chicken sold in Chungcheong Province belongs to the ST 11 and 16, which differs from the genotype of Salmonella isolated from imported chicken. The differential sequence characteristics can be a genetic marker for identifying causative bacteria for epidemiological investigations of food poisoning.

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Section: Introductionmentioning

confidence: 99%

Prevalence and Characteristics of Salmonella spp. Isolated from Raw Chicken Meat in the Republic of Korea

Koh

Bae

Lee

et al. 2022

J. Microbiol. Biotechnol.

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“…Additionally, mixing mayonnaise in ham rice balls resulted in the lowest maximum growth (<7 log CFU/g) of LHM (ham rice balls mixed with mayonnaise). e low growth in mayonnaise may be due to the presence of eggderived antibacterial substances such as lysozyme and ovotransferrin, although these are present at very low levels [24,25]. In general, L. monocytogenes had a higher growth rate in ham rice balls than in tuna.…”

Section: Growth Of L Monocytogenes In Tuna or Ham Rice Ballsmentioning

confidence: 99%

Predictive Growth Modeling of Listeria monocytogenes in Rice Balls and Its Risk Assessment

Yeo

Kim

2020

Journal of Food Quality

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This study aimed to investigate the growth of Listeria monocytogenes in rice balls and to conduct its microbial risk assessment based on the Korean dietary pattern. Each tuna or ham rice ball was mixed with mayonnaise, soy sauce, or gochujang, a Korean traditional fermented red peeper paste, which was artificially contaminated with L. monocytogenes and then stored at 7°C–25°C to assess bacterial growth. Growth data were analyzed using three primary models (the Huang, Baranyi, and Gompertz models), and the growth pattern was found to fit well to the Baranyi model based on the following five statistical criteria: root mean square error (0.38–0.56), Akaike’s information criterion (−51.55–−26.99), coefficient of determination (0.72–0.97), bias factor (0.97–1.01), and accuracy factor (1.06–1.18). The effects of temperature on bacterial growth rate and lag time were evaluated using the square root model. The minimum growth temperature for L. monocytogenes in tuna or ham rice balls was the lowest when they were mixed with mayonnaise (−9.44°C or −15.37°C, respectively). Risk assessment using FDA-iRISK showed that tuna or ham rice balls mixed with gochujang exhibited the highest microbial risk among all the rice balls tested, regardless of the storage temperature. Tuna or ham rice balls mixed with gochujang had the highest disability-adjusted life years per year (0.015) followed by ham rice balls mixed with soy sauce (0.011–0.015) or mayonnaise (0.006–0.015) and then tuna rice balls mixed with soy sauce (0.006–0.008) or mayonnaise (<0.001). In conclusion, our results, determined using predictive growth models, allow the assessment of potential risk ranking associated with the consumption of rice balls contaminated with L. monocytogenes based on the number of illnesses experienced per serving and the disease burden.

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“…Salmonella growth and survival in egg and egg products has been widely studied, in particular, that of the serovar Enteritidis, because it is the predominant serovar in foodborne diseases associated with the consumption of these products [ 7 , 8 , 9 ]. It is well-known that there are wide differences in Salmonella growth ability depending on the egg fraction (yolk vs. white), growth temperature, and other factors [ 10 , 11 , 12 ]. Salmonella growth fitness is much greater in egg yolk than in the egg white due to the particular composition and physico-chemical characteristic of the later, which is particularly efficient in the inhibition on microbial growth of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk

Guillén

Marcén

Álvarez

et al. 2021

Foods

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Salmonella growth in egg and egg products has been widely studied, but there are still some aspects that are not fully known. The objective of this work was to study the influence of the initial cell number on the growth fitness of Salmonella Enteritidis in raw and pasteurized egg products. Growth curves of five Salmonella Enteritidis strains in raw and pasteurized egg products, starting from different initial numbers, were obtained and fitted to the Baranyi and Roberts model. The results revealed that lower initial numbers led to longer lag phases (λ) and lower maximum specific growth rates (μmax) in raw liquid whole egg. Similar results were observed in raw egg white (except for one strain). Conversely, no influence (p > 0.05) of the initial concentration on Salmonella growth parameters in raw egg yolk was observed. On the other hand, no influence of the initial number of cells on Salmonella growth fitness in commercial pasteurized liquid whole egg was observed. The results obtained demonstrate that the disappearance of this initial-dose dependency phenomenon was dependent on the intensity of the thermal treatment applied. Finally, the influence of the initial number was, in general, lower in pasteurized than in raw egg white, but large differences among strains were observed.

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Comparative Study of Change in Salmonella Enteritidis and Salmonella Typhimurium Populations in Egg white and Yolk

Cited by 11 publications

References 17 publications

Prevalence and Characteristics of Salmonella spp. Isolated from Raw Chicken Meat in the Republic of Korea

Prevalence and Characteristics of Salmonella spp. Isolated from Raw Chicken Meat in the Republic of Korea

Predictive Growth Modeling of Listeria monocytogenes in Rice Balls and Its Risk Assessment

Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk

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