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Salmonella Enteritidis risk assessment: a kinetic analysis.

Author(s) : ALMONACID S., GUTIERREZ J., JAQUES A., et al.

Type of article: Article

Summary

Egg and egg preparations are important vehicles for Salmonella Enteritidis infections. The influence of time-temperature becomes important when this microorganism is present in commercial egg shells, particularly in countries such as Chile where refrigeration is not mandatory. The objective of this research was to develop a mathematical model to analyse the Salmonella Enteritidis risk under variable ambient temperatures. Breakdown of vitelline egg membrane was assumed to be required for initiation of bacterial growth. When the critical factor concerning safety is vitelline membrane breakdown, 15 °C was found to be the storage threshold temperature for a 30 day shelf life. The computer based tool developed by the authors can help regulators adapt or modify regulations.

Details

  • Original title: Salmonella Enteritidis risk assessment: a kinetic analysis.
  • Record ID : 2003-1461
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 3
  • Publication date: 2002/04
  • Document available for consultation in the library of the IIR headquarters only.

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