난백과 난황에서 Salmonella Enteritidis 와 Salmonella Typhimurium 수 변화 비교연구 (Comparative Study of Change in Salmonella Enteritidis and Salmonella Typhimurium Populations in Egg white and Yolk)

서지정보

· 발행기관 : 한국식품위생안전성학회
· 수록지 정보 : 한국식품위생안전성학회지 / 31권 / 5호 / 342 ~ 348페이지
· 저자명 : 문혜진, 임정규, 윤기선

초록

The objective of this study was to compare the change of S. Enteritidis with S. Typhimurium populations in liquid egg products. S. Enteritidis or S. Typhimurium was inoculated into egg white and egg yolk and stored at 8, 10, 15, 25, and 35℃, respectively. In egg white, no growth of S. Enteritidis and S. Typhimurium was observed at 8, 10, 15, and 35℃, while both S. Enteritidis and S. Typhimurium in egg white stored grew more than 1 log CFU/ml after 50 hours storage at 25℃. In egg yolk, there was no growth of S. Enteritidis and S. Typhimurium at 8℃ but growth of both strains was observed at 10, 15, 25, and 35℃. Since growth of S. Enteritidis and S. Typhimurium was only observed in egg yolk, primary growth models for both strains were developed using modified Gompertz equation and then secondary models for lag time (LT), specific growth rate (SGR), and maximum population density (MPD) were developed as a function of temperature. At all temperatures, more rapid growth of S. Enteritidis than S. Typhimurium was observed in egg yolk, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products. In conclusion, the results indicate that temperature control less than 8℃ is very important to ensure safety of liquid egg products, especially liquid egg yolk.

영어초록

The objective of this study was to compare the change of S. Enteritidis with S. Typhimurium populations in liquid egg products. S. Enteritidis or S. Typhimurium was inoculated into egg white and egg yolk and stored at 8, 10, 15, 25, and 35℃, respectively. In egg white, no growth of S. Enteritidis and S. Typhimurium was observed at 8, 10, 15, and 35℃, while both S. Enteritidis and S. Typhimurium in egg white stored grew more than 1 log CFU/ml after 50 hours storage at 25℃. In egg yolk, there was no growth of S. Enteritidis and S. Typhimurium at 8℃ but growth of both strains was observed at 10, 15, 25, and 35℃. Since growth of S. Enteritidis and S. Typhimurium was only observed in egg yolk, primary growth models for both strains were developed using modified Gompertz equation and then secondary models for lag time (LT), specific growth rate (SGR), and maximum population density (MPD) were developed as a function of temperature. At all temperatures, more rapid growth of S. Enteritidis than S. Typhimurium was observed in egg yolk, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products. In conclusion, the results indicate that temperature control less than 8℃ is very important to ensure safety of liquid egg products, especially liquid egg yolk.

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