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Evaluation du risque d'infection par Salmonella Enteritidis : analyse cinétique.

Salmonella Enteritidis risk assessment: a kinetic analysis.

Auteurs : ALMONACID S., GUTIERREZ J., JAQUES A., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Salmonella Enteritidis risk assessment: a kinetic analysis.
  • Identifiant de la fiche : 2003-1461
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 3
  • Date d'édition : 04/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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