Do raw eggs need to be refrigerated along the food chain?

Fikiin, Kostadin; Akterian, Stepan Garo; Stankov, Borislav

doi:10.1016/j.tifs.2020.04.003

Cited by 12 publications

(4 citation statements)

References 6 publications

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“…In another research, Xiaofeng and Xuelai, (2021) point out the relevance of moisture and temperature to guarantee the meat safety, specially to inhibit the growth of bacteria. Therefore, the cold chain, together with the moisture control, favor a visible improvement in the quality and safety, as well as the shelf life of the products (Fikiin et al, 2020). Then, the combination of an elevated temperature and high moisture facilitate the bacterial growth (Yu et al, 2001), although there se observó en la provincia de Granada, España, con reducciones del 25 hasta el 40 % en la época de verano (Baldera et al, 2016).…”

Section: Discusión Generalmentioning

confidence: 99%

“…Por consiguiente, la cadena de frío, en combinación con el control de la humedad, propicia una mejora notable en la calidad e inocuidad, así como la vida de anaquel de los productos (Fikiin et al, 2020). Luego entonces, la combinación de una alta temperatura y elevada humdad propicia el crecimiento bacteriano (Yu et al, 2001), aunque también existe la presencia de bactarias activas aún con bajas temperaturas en la cadena de frío (Duffy et al, 2001).…”

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Evaluación de la cadena de frío en cortes de res vendida en supermercados

Arriaga-Lorenzo

Maldonado‐Simán

Ramírez‐Valverde

et al. 2023

Rev Cha Se Agri Trop

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La demanda de alimentos a nivel mundial ha mantenido un constante crecimiento, y en particular los productos perecederos que requieren de manejo especializado para asegurar su inocuidad al llegar con el consumidor final. La cadena de frío es una importante herramienta para lograr este objetivo. Sin embargo, existen problemas en los distintos eslabones que pueden afectar la calidad del producto. La venta al menudeo resulta ser un eslabón débil, por lo que la cadena de frío necesita ser monitoreado para asegurar que no se presenten fluctuaciones de temperaturas que afecten negativamente la calidad e inocuidad de los alimentos. En esta investigación, se evaluó la gestión de cadena de frío de carne de res vendida en cuatro supermercados del estado de México, considerando aquellos que utilizan refrigeradores de tipo abierto. Se registró la temperatura superficial del producto localizado en diferentes posiciones del refrigerador. Los datos obtenidos se analizaron con un modelo mixto con mediciones repetidas en el tiempo bajo un diseño completamente al azar. Se determinó que dos de los cuatro supermercados, presentaron problemas de gestión de la cadena de frío durante los meses evaluados, incumpliendo lo estipulado en la norma NOM-213-SSA1-2018. Esto representa un riesgo para el consumo humano, por la posible proliferación de microorganismos causada por el aumento de temperatura, además de reducir la vida de anaquel y posterior desperdicio de alimentos, generando pérdidas económicas.

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Section: Discusión Generalmentioning

confidence: 99%

Section: End Of English Versionunclassified

Evaluación de la cadena de frío en cortes de res vendida en supermercados

Arriaga-Lorenzo

Maldonado‐Simán

Ramírez‐Valverde

et al. 2023

Rev Cha Se Agri Trop

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“…Various countries have established strict regulations governing the distribution and storage temperatures to safeguard egg quality ( Table 1 ; Chousalkar et al, 2018 ; Fikiin et al, 2020 ). In the United States, only washed eggs (WE) are permitted for distribution and must be stored and transported at or below 7.2°C (45°F) within 36 hours post-laying ( FDA, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios

An,

Hwang,

Hwang

et al. 2023

Food Sci Anim Resour

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This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to storage under six different scenarios, and both types of eggs were stored at temperatures up to 35°C to evaluate the sell-by-date. Despite temperature fluctuations or continuous storage at 30°C for 5 days, subsequent storage at 10°C resulted in significantly higher Haugh unit and yolk index on day 15. These results indicate that refrigerating eggs from retail sales until consumption is effective for egg quality management, despite the exposure of up to 35°C during distribution. In terms of sell-by-date evaluation, washed eggs retained class B quality for an additional 37 days beyond the recommended sell-by-date at 15°C, which is above the regulated storage temperature. However, unwashed eggs maintained class B quality for approximately 20 days at 30°C–35°C, emphasizing the need for sell-by-date guidelines for unwashed eggs. This study is the first to provide appropriate egg-handling practices based on the actual distribution environment in Korea.

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“…In different study Acinetobacter, Bacillus, Carnobacterium, Enterobacter, Herbaspirillum, Kocuria, Pseudomonas, Staphylococcus, Stenotrophomonas genera were isolated from egg content[43]. After the eggshells are laid, a variety of control techniques are used to reduce the amount of bacteria present, including as cleaning and cold storage[50]. There are two reasons why it's critical to keep eggs refrigerated after laying.…”

mentioning

confidence: 99%

Effects of laying hens housing system on eggs microbial contamination

Petrovič,

Mellen,

Čmiková

et al. 2024

Potr. S. J. F. Sci.

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Microorganisms can contaminate eggs at many stages of production, handling, preparation, and consumption. The aim of our study was the microbiological quality of the internal contents of eggs from different layer housing systems. Total bacteria, coliforms, and Salmonella spp. were isolated and identified by mass spectrometry. Total bacterial counts were isolated on Plate count agar for 48 hours at 30 °C, coliforms on Violet red bile lactose agar for 24 hours at 37 °C and Salmonella spp. on Xylose lysine deoxycholate agar for 24 hours at 37 °C. The lowest total bacterial counts were found in the cage-rearing system and the highest in the aviary-rearing system for hens housing. The number of microorganisms was evaluated on days 0. and 21. Twenty species, eighteen genera, and sixteen families were isolated from enriched cages in 0 days, while three families, three genera, and five species were isolated in 21 days, according to egg content samples. Thirteen families, sixteen genera, and twenty species were isolated from egg contents samples in the deep litter on day zero and day twenty-one, respectively, by third families, fourth genera, and seventh species. Nine families, twenty genera, and fifteen species were identified in aviaries using egg content samples on day 0, and three families, three genera, and five species on day 21. Ralstonia pickettii was the most isolated species among all samples.

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Do raw eggs need to be refrigerated along the food chain?

Cited by 12 publications

References 6 publications

Evaluación de la cadena de frío en cortes de res vendida en supermercados

Evaluación de la cadena de frío en cortes de res vendida en supermercados

Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios

Effects of laying hens housing system on eggs microbial contamination

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