Modeling the Thermal Inactivation Kinetics of Heat-Resistant Salmonella Enteritidis and Oranienburg in 10 Percent Salted Liquid Egg Yolk
Source: Journal of Food Protection®, Number 6, June 2011, pp. 872-1040 , pp. 882-892(11)
Abstract:There is no suitable model for predicting thermal inactivation kinetics of Salmonella spp. for many types of liquid egg products, including salted liquid egg yolk, for use in updating U.S. Department of Agriculture (USDA) pasteurization guidelines. This is because, in part, of the variations in Salmonella strains and the changes in the processing of liquid egg products over the past 40 years. The objectives of the present study were to determine the thermal inactivation kinetics and to create a general thermal inactivation kinetics model that can be used for estimating log reductions of salmonellae in 10% salted liquid egg yolk for temperatures between 62.2 and 69°C. This model can be used by processors to help ensure adequate pasteurization. This was accomplished by studying the inactivation kinetics of a three-strain composite of heat-resistant Salmonella serovars Enteritidis and Oranienburg, inoculated into commercially processed 10% salted liquid egg yolk. The survival curves were convex, with asymptotic D-values. From these curves, a general model was developed to predict log reductions for given times at specified temperatures. For example, at a temperature of 67.3°C (153.1°F) for 3.5 min, our model predicts a 5-log reduction would be obtained, whereas with the current USDA minimum required pasteurization regimen (63.33°C [146°F] for 3.5 min), our model predicts that a reduction of only 2.7 log would be obtained. The results of this study provide information that can be used by processors to aid in producing safe, pasteurized egg yolk products, and for satisfying USDA pasteurization performance standards and developing industry guidance.
Document Type: Research Article
Affiliations: 1: U.S. Department of Agriculture, Agricultural Research Service, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551, USA. Joshua.email@example.com 2: U.S. Department of Agriculture, Food Safety and Inspection Service, 1400 Independence Avenue S.W., Washington, D.C. 20250, USA 3: U.S. Department of Agriculture, Agricultural Research Service, Egg Safety and Quality Research Unit, Richard B. Russell Agricultural Research Center, 950 College Station Road, Athens, Georgia 30605, USA 4: U.S. Department of Agriculture, Agricultural Research Service, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551, USA 5: U.S. Department of Agriculture, Food Safety and Inspection Service, 200 Discovery Drive, College Station, Texas 77845, USA
Publication date: June 1, 2011
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