Microbial and Physicochemical Properties of Liquid Egg during Cold Storage

강근호,; 조수현,; 성필남,; 박범영,; 함준상,; 정석근,; 김동훈,; 채현석,

doi:10.5851/kosfa.2011.31.4.557

Cited by 8 publications

(2 citation statements)

References 13 publications

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“…Nevertheless, in raw liquid whole egg at high initial concentrations and pasteurized (70 °C for 1.5 min) liquid whole egg (regardless of the initial concentration in the latter), the growth rates of most (4/5) Salmonella strains studied here were comparable to those in egg yolk. These differences in microbial growth fitness depending on the egg fraction studied have already been demonstrated by numerous authors, such as Kang et al, who reported that Salmonella growth in egg white was slower than that in liquid egg yolk and liquid whole egg [ 23 ], and Kim et al, who demonstrated that there is a difference in Salmonella growth fitness in unpasteurized liquid eggs depending on the type of liquid egg products (liquid whole egg, egg yolk, or egg white) and storage temperature [ 11 ]. As indicated in the introduction, Salmonella growth fitness is much greater in egg yolk than in egg white because the latter has a high viscosity, an alkaline pH, and a number of antimicrobial components, including lysozyme, ovotransferrin, and several vitamin chelating proteins [ 13 , 14 ].…”

Section: Discussionmentioning

confidence: 66%

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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Section: Discussionmentioning

confidence: 66%

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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“…Changes in LEW properties are complex, and mainly include sensory quality, total volatile basic nitrogen (TVB-N), pH, and albumen content, which leads to a decrease in functional properties [5]. In order to control these changes, several researchers have studied the effects of storage conditions on functional qualities, such as rheological behavior [6,7], and other physicochemical characteristics [8,9]. At present, many studies have highlighted several emerging sterilization technologies to improve microbial safety, as well as functionality and nutritionality of LEW products, such as ohmic heating [10], high hydrostatic pressure [11], and ultrahigh temperature [12].…”

Section: Introductionmentioning

confidence: 99%

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

et al. 2022

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The quality of liquid egg white (LEW) during storage is critical for the development of the egg industry. In order to effectively control its storage quality, the effects of packaging materials and storage conditions on the quality of LEW were investigated. High-throughput sequencing (HTS) was applied to explore changes in bacterial population proportions and microflora in the spoilage of LEW. The shelf life of LEW packaged with glass (LEW-PG), plastic (LEW-PP), and tinplate (LEW-PT) was preliminarily determined to be 8, 5, and 7 days, respectively. LEW-PG possessed superior sensory scores (65) and L values (87.5), and a lower growth rate of total volatile basic nitrogen (TVB-N) content among the three samples on the last day of shelf life, and was chosen for further study. During 24 days of storage, the sensory scores of the LEW-PG in 10 °C and 4 °C groups decreased by 32.7% and 25.7%, respectively. There was no significant difference in foaming properties of LEW-PG between the 10 °C and 4 °C groups (p > 0.05). HTS analysis showed that the abundance of species composition in the 10 °C samples was higher than that in the 4 °C samples, though the latter possessed a higher community diversity. At the genus level, the dominant bacteria in the 10 °C group were Pseudomonas (21.79%), others (19.21%), and Escherichia (11.21%), while others (37.5%), Escherichia (30.40%), and Bifidobacterium (17.72%) were highly abundant in the 4 °C samples. It is hoped that this study could provide theoretical support for quality control of LEW during storage.

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Microbiological Quality and Growth and Survival of Foodborne Pathogens in Ready-To-Eat Egg Products

Jo¹,

Choi²,

Wu³

et al. 2015

Journal of Food Hygiene and Safety

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-Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and 15 o C. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At 10 o C, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at 10 o C, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.

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Microbial and Physicochemical Properties of Liquid Egg during Cold Storage

Cited by 8 publications

References 13 publications

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

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

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

Microbiological Quality and Growth and Survival of Foodborne Pathogens in Ready-To-Eat Egg Products

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