Modelling survival behaviour of Salmonella enterica ser. Enteritidis, Typhimurium and Tennessee on table eggs during storage at different temperatures

Pasquali, Frédérique; Klein, Günter; Reich, Felix; Manfreda, Gerardo; Valero, Antonio

doi:10.1016/j.foodcont.2015.05.037

Cited by 16 publications

(10 citation statements)

References 33 publications

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“…Survival modeling of S . Typhimurium on table egg during storage at different temperatures ( Pasquali et al., 2016 ) as well as the modeling of biofilm formation by Salmonella enterica ser. Newport as a function of pH and water activity ( Dimakopoulou-Papazoglou et al., 2016 ) have been reported.…”

Section: Introductionmentioning

confidence: 99%

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Lee

Roy

et al. 2020

Poultry Science

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Salmonella is one of the main foodborne pathogens that affect humans and farm animals. The Salmonella genus comprises a group of food-transmitted pathogens that cause highly prevalent foodborne diseases throughout the world. The aim of this study was to appraise the viability of Salmonella Typhimurium biofilm under water treatment at room temperature on different surfaces, specifically stainless steel (SS) , plastic (PLA) , rubber (RB) , and eggshell (ES) . After 35 D, the reduction of biofilm on SS, PLA, RB, and ES was 3.35, 3.57, 3.22, and 2.55 log CFU/coupon without water treatment and 4.31, 4.49, 3.50, and 1.49 log CFU/coupon with water treatment, respectively. The d R value (time required to reduce bacterial biofilm by 99% via Weibull modeling) of S. Typhimurium without and with water treatment was the lowest on PLA (176.86 and 112.17 h, respectively) and the highest on ES (485.37 and 2,436.52 h, respectively). The viability of the S. Typhimurium on ES and the 3 food-contact surfaces was monitored for 5 wk (35 D). The results of this study provide valuable information for the control of S. Typhimurium on different surfaces in the food industry, which could reduce the risk to consumers.

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Section: Introductionmentioning

confidence: 99%

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Lee

Roy

et al. 2020

Poultry Science

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“…En cuanto a la identificación de los aislamientos de este estudio mediante PCR y REA, no fue posible determinar el serovar presente con los 4 pares de cebadores utilizados, lo que podría indicar la presencia de serovares menos comunes a lo reportado mundialmente, pues los serovares comúnmente asociados a ETA especialmente por alimentos de origen aviar son S. enteritidis y S. typhimurium 32 . En India se reportó S. enteritidis en el 89,7% de las muestras obtenidas a partir de la cáscara y en el 100% de las muestras de contenido interno 20 , otro estudio identificó a S. typhimurium en el 35,3% de las muestras evaluadas 21 ; en Francia el 18,2% de aislamientos correspondió a S. typhimurium y el 45,5% a S. enteritidis 27 , adicionalmente en Uruguay el 13,79% de los asilamientos fueron tipificados como S. enteritidis 22 .…”

Section: Discussionunclassified

Detección e identificación de Salmonella spp. en huevos para consumo humano, provenientes de diferentes localidades de Bogotá, Colombia, 2015

Castañeda-Salazar

Pulido-Villamarín

Mendoza-Gómez

et al. 2017

Infect

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Objetivo: Determinar la prevalencia de Salmonella spp. en muestras de huevos para consumo humano en localidades de Bogotá.Materiales y métodos: Se obtuvieron 96 muestras en tiendas y plazas de mercado de 4 localidades de la ciudad. Se procesó de forma separada la cáscara y el contenido interno mediante métodos microbiológicos y moleculares para aislamiento e identificación Salmonella spp.Resultados: Se determinó una prevalencia total de Salmonella spp. de 9,4% (n=9), de ésta el 55% (n = 5) provenían del contenido interno y 44% (n = 4) de cáscara, sin embargo no se logró tipificar el serovar de Salmonella entérica presente. Las localidades con mayor presencia del patógeno fueron Usaquén y Fontibón.Discusión: Estudios realizados en Colombia evidencian bajas prevalencias de Salmonella spp. (0–1,74%) en muestras de huevos, sin embargo los hallazgos de este estudio evidencian una mayor recuperación, lo que podría asociarse con inadecuadas condiciones de manejo y/o almacenamiento del producto.Conclusión: Se estableció la presencia de Salmonella spp. En las muestras de huevo evaluadas, lo que implica un riesgo potencial para la salud pública, por lo que es necesario ampliar este tipo de estudios para conocer la situación real a nivel nacional frente a este patógeno.

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“…Applying various predictive models, suggested that 4°C is a more inhibitory temperature than 8°C and 20°C for table eggs externally contaminated by S. enterica serovar Enteritidis during a 28-day storage period. Therefore, keeping eggs at a constant 4°C throughout the storage period should be considered during risk assessment (Pasquali et al, 2016). Because an increase in temperature in a cold chain can lead to condensation forming on the eggshell, potentially increasing the risk of growth and penetration of microorganisms, including Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

Influence of Cold Chain Integrity during Postwashing Processing and Storage on Chicken Egg Quality

Simsiri

Rungruengpet

Kaewkot

et al. 2021

Braz. J. Poult. Sci.

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Modelling survival behaviour of Salmonella enterica ser. Enteritidis, Typhimurium and Tennessee on table eggs during storage at different temperatures

Cited by 16 publications

References 33 publications

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Detección e identificación de Salmonella spp. en huevos para consumo humano, provenientes de diferentes localidades de Bogotá, Colombia, 2015

Influence of Cold Chain Integrity during Postwashing Processing and Storage on Chicken Egg Quality

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