Salmonella enteritidis risk assessment:: A kinetic analysis

被引：9

作者：

Almonacid, S ^{[1
]}

Gutierrez, J ^{[1
]}

Jaques, A ^{[1
]}

Simpson, R ^{[1
]}

机构：

[1] Univ Tecn Federico Santa maria, Dept Proc Quim Biotecnol & Ambientales, Valparaiso, Chile

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 03期

关键词：

egg safety; Salmonella enteritidis; risk assessment;

D O I：

10.1111/j.1365-2621.2002.tb09462.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Egg and egg preparations are important vehicles for Salmonella enteritidis infections. The influence of time-temperature becomes important when the presence of this microorganism is found in commercial shell eggs, particularly in countries where refrigeration is not mandatory as in Chile. The objective of this research was to develop a mathematical model to analyze 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 the vitelline membrane breakdown, 15 degreesC was found to be the storage threshold temperature for a 30-d shelf life. This computer based tool can be used as a contribution in current regulation adjustments or modifications.

引用

页码：1115 / 1120

页数：6

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