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Growth and survival of Antibiotic-Resistant Salmonella Typhimurium DT104 in Liquid Egg Products

Citation

Musgrove, MT and McQuestin, O and Tamplin, ML and Kelley, LC, Growth and survival of Antibiotic-Resistant Salmonella Typhimurium DT104 in Liquid Egg Products, Journal of Food Protection, 72, (9) pp. 1992-1996. ISSN 0362-028X (2009) [Refereed Article]

DOI: doi:10.4315/0362-028X-72.9.1992

Abstract

Since 11 September 2001, quality and food safety are no longer the concerns of only consumers, industry, regulatory agencies, or other government officials. Liquid foods that are prepared or stored in bulk, including liquid egg products, are considered to be at potential risk for sabotage. Because of their versatility, low price, and functional properties, many of these products are being marketed. Four of the most common products of this type are whole egg, egg albumen, 10% sugared yolk, and 10% salted yolk. Although all of the serotypes of Salmonella enterica may cause illness, multidrug-resistant Salmonella Typhimurium DT104 has become widespread and can cause severe illness that is difficult to treat. Studies were conducted to determine growth patterns of Salmonella Typhimurium DT104 in four commercial liquid egg products held at 4, 10, 20, 30, 37, and 42°C for 0 to 384 h. All experiments were performed in duplicate and repeated twice. Standard methods were used to estimate cell numbers, and log CFU per gram of egg product was plotted against time. The number of cells of Salmonella Typhimurium DT 104 increased to 8 to 9 log CFU/g in whole egg and 10% sugared yolk, increased by 1 log CFU/g in liquid albumen, but decreased by 3 log CFU/g in 10% salted yolk. Data from this study have been archived in the ComBase database to further assist policy makers or other scientists interested in Salmonella growth characteristics in liquid eggs. However, based on data generated in this study, Salmonella Typhimurium DT104 probably does not constitute a food threat agent in liquid eggs.

Item Details

Item Type:Refereed Article
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Infectious Agents
Objective Division:Health
Objective Group:Public Health (excl. Specific Population Health)
Objective Field:Food Safety
Author:McQuestin, O (Dr Olivia McQuestin)
Author:Tamplin, ML (Professor Mark Tamplin)
ID Code:57053
Year Published:2009
Web of Science® Times Cited:6
Deposited By:Agricultural Science
Deposited On:2009-06-15
Last Modified:2015-02-04
Downloads:0

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