비살균 난황액, 난백액, 전란액 보관온도에 따른살모넬라 균주의 증식 특성

Abstract

Non-pasteurized liquid egg products are consumed without undergoing pasteurization, raising safety concerns related to foodborne pathogens. This study examined the growth of Salmonella strains (Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Thompson) in non-pasteurized liquid egg products (liquid egg white, liquid egg yolk, and liquid whole egg) to assess the potential risks to the egg processing industry. Non-pasteurized liquid egg products were inoculated with three Salmonella strains and stored at various temperatures (5, 15, 25, 35, and 45℃) for specified time intervals. At 5℃, all strains either maintained their population levels or showed a reduction in numbers. Additionally, all strains were completely inactivated at 45℃ in the liquid egg white. In the liquid egg white, Salmonella growth was relatively weak or remained at the initial inoculation level as the temperature increased. Among the strains, Salmonella Typhimurium exhibited significantly greater growth compared to the others. In the liquid egg yolk and liquid whole egg, all strains demonstrated substantial growth as the temperature increased. Notably, Salmonella Thompson showed the highest growth in the liquid egg yolk, while both Salmonella Typhimurium and Salmonella Thompson exhibited the highest growth in the liquid whole egg, reaching a final concentration of 4.0 log CFU/mL. This study highlights the risk of Salmonella contamination in non-pasteurized liquid egg products and offers valuable insights for risk management decisions. Moreover, it contributes to the enhancement of food safety protocols. Further research on risk assessment, including the application of predictive models, is necessary to strengthen hygiene management within the egg industry.