Thermal Resistance of Avirulent Salmonella Enterica Serovar Typhimurium in Albumen, Yolk, and Liquid Whole Egg

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2024-08-14 DOI:10.1021/acsfoodscitech.4c0010810.1021/acsfoodscitech.4c00108

Daniela Bermudez-Aguirre*, Glenn Boyd, Joseph Uknalis and Brendan A. Niemira,

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Abstract

The thermal resistance of avirulent Salmonella Typhimurium in yolk, albumen, and liquid whole egg (LWE) was evaluated from 52 to 60 °C. A log–linear and a Weibullian model were used to calculate D- and z-values. Experiments assessed and overseen the come-up time (CUT). Results showed a longer inactivation time for Salmonella in yolk (D_58 °C = 2.32 min) compared to albumen (D_58 °C = 0.36 min); D-values for LWE were D_58 °C= 1.26–1.28 min. The protective effect of the yolk fat in Salmonella was observed under the microscope. The effect of CUT was only significantly different (α = 0.05) at 60 °C. The Weibull model best fitted the survival data (R², root square mean error, Akaike Information Criterion). The 5D pasteurization standard for this avirulent Salmonella strain at 60 °C was 3.3 ± 0.3 min (log–linear) and 3.6 ± 0.2 min (Weibull). This Salmonella strain has an average heat resistance; it can be used for process validation without safety risks.

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白蛋白、蛋黄和液态全蛋中无病毒鼠伤寒沙门氏菌的耐热性

对蛋黄、蛋白和液态全蛋（LWE）中无菌鼠伤寒沙门氏菌的耐热性进行了评估，温度范围为 52 至 60 °C。采用对数线性模型和魏布伦模型计算 D 值和 z 值。实验评估并监督了复活时间（CUT）。结果显示，与蛋白（D58 °C = 0.36 分钟）相比，沙门氏菌在蛋黄（D58 °C = 2.32 分钟）中的灭活时间更长；LWE 的 D 值为 D58 °C= 1.26-1.28 分钟。在显微镜下可观察到卵黄脂肪对沙门氏菌的保护作用。CUT 的影响仅在 60 °C 时有显著差异（α = 0.05）。Weibull 模型最符合存活数据（R2，均方根误差，Akaike 信息标准）。这种无毒沙门氏菌菌株在 60 ℃ 下的 5D 巴氏灭菌标准为 3.3 ± 0.3 分钟（对数线性）和 3.6 ± 0.2 分钟（Weibull）。该沙门氏菌菌株的耐热性一般，可用于工艺验证而不会有安全风险。

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