Document Detail

Growth and survival of antibiotic-resistant Salmonella typhimurium DT104 in liquid egg products.
MedLine Citation:
PMID:  19777905     Owner:  NLM     Status:  MEDLINE    
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 degrees 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 DT104 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 Data from this study have been archived in the ComBase database to further assist policy makers or other scientists interested in Salmonella growth characteristics in liquid eggs.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.
Michael T Musgrove; Olivia J Mcquestin; Mark Tamplin; Lynda C Kelley
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of food protection     Volume:  72     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2009 Sep 
Date Detail:
Created Date:  2009-09-25     Completed Date:  2009-10-13     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1992-6     Citation Subset:  IM    
US Department of Agriculture, Animal Research Service, Egg Safety and Quality Research Unit, Athens, Georgia 30604, USA.
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MeSH Terms
Colony Count, Microbial
Consumer Product Safety
Drug Resistance, Bacterial*
Eggs / microbiology*
Food Contamination / analysis*
Food Handling
Food Preservation / methods
Microbial Viability
Salmonella typhimurium / drug effects*,  growth & development*
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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