Influence of the level and location of contamination on the multiplication of Salmonella enteritidis at different storage temperatures in experimentally inoculated eggs

Gast, Richard K.; Holt, Peter S.

doi:10.1093/ps/79.4.559

Cited by 106 publications

(89 citation statements)

References 18 publications

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“…Isso demonstra a necessidade de maior controle do sistema de climatização do caminhão durante a primavera e o verão. Resultados similares foram encontrados por DAMRON et al (1994), GAST & HOLT (2000) e ANDERSON et al (2008), ao avaliarem o transporte de ovos comerciais. Os mesmos autores observaram que as estações do ano exercem forte influência sobre a variação da temperatura no contêiner climatizado, sendo que o verão foi considerado a pior época para se transportar ovos.…”

Section: Resultsunclassified

“…À medida que isso acontece, o espaço da câmara de ar aumenta de tamanho, enquanto as propriedades físico-químicas do albúmen mudam, tornando-o mais claro, menos viscoso e com um pH mais elevado (GAST & HOLT, 2000;ANDERSON et al, 2008;SALAHI et al, 2012). Esta perda de água pode ser reduzida quando as condições microclimáticas do caminhão contêiner se encontram dentro das faixas ideais (DAMRON et al, 1994).…”

Section: Introductionunclassified

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Microclima, idades das matrizes e tempos de estocagem influenciam na perda de água dos ovos no transporte?

Nazareno¹,

Silva²,

Vieira

et al. 2015

Eng. Agríc.

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RESUMO:Objetivou-se, por meio desta pesquisa, avaliar a perda de água de ovos férteis oriundos de diferentes idades de matrizes de corte e tempos de estocagem, durante o transporte. A pesquisa foi conduzida em uma empresa integradora avícola no Estado de São Paulo, por meio do acompanhamento de três carregamentos em diferentes estações do ano. Foram utilizadas diferentes densidades de caixas durante as três viagens. Porém, para o estudo da perda de água dos ovos, foi usado um total de 18 caixas contendo 4.320 ovos, em um caminhão climatizado. Estas caixas de ovos eram referentes às três idades das matrizes e aos três intervalos de tempos de estocagem; portanto, em cada viagem, foram transportadas seis caixas com 1.440 ovos. A caracterização microclimática do contêiner foi realizada por meio de 18 dataloggers no interior das caixas, os quais registraram temperatura do ar, umidade relativa e entalpia específica. A avaliação da perda de água dos ovos foi realizada através da massa de 140 ovos individualizados de cada tratamento. O delineamento experimental utilizado foi o inteiramente aleatorizado, com esquema fatorial 3 x 3. As condições microclimáticas das cargas transportadas para todas as estações estiveram acima das faixas ideais. Independentemente da idade da matriz e da condição do microclima, o aumento do tempo de estocagem leva a maior perda de água, assim como a piores condições microclimáticas. PALAVRAS-CHAVE:ambiência; operação pré-porteira; avicultura; perda de massa; ovos férteis. MICROCLIMATE, AGES OF BREEDERS AND STORAGE TIMES INFLUENCE ON WATER LOSS OF EGGS ON TRANSPOTATION?ABSTRACT: The objective of this research was to evaluate the influence of the storage period and breeder age on water loss during fertile eggs transport. The research was conducted in a poultry integrator company in the State of São Paulo -Brazil. Three shipments were evaluated in different seasons and box density. The study of egg water loss used a total of 18 boxes containing 4,320 eggs in acclimatized truck six boxes of each treatment that consisted of three storage periods -totalizing 1,400 eggs -per shipment. The microclimate characterization of the container was evaluated by 18 dataloggers inside the boxes, which recorded the following variables: dry-bulb temperature, relative humidity, and enthalpy. The evaluation of water loss eggs was performed by mass of 140 eggs of each individual treatment. The experimental design used was completely randomized with factorial scheme 3 x 3. The microclimate conditions of cargo transported for all seasons were above the upper optimum range. Regardless of breeder age and microclimate conditions, increased storage time leads to greater water loss, and worst microclimate conditions.

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Section: Resultsunclassified

Section: Introductionunclassified

Microclima, idades das matrizes e tempos de estocagem influenciam na perda de água dos ovos no transporte?

Nazareno¹,

Silva²,

Vieira

et al. 2015

Eng. Agríc.

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“…In the majority of the eggs infected via the oviduct tissue, Salmonella is deposited in the albumen (Gast, 1994;Gast and Holt, 2000). For example, Shivaprasad and colleagues (1990) observed that challenge with S. Enteritidis PT8 resulted in egg content contamination and that albumen contamination occurred (at frequencies as high as 2.9 %) more often than that of the yolk (≤ 0.7 %).…”

Section: Primary Contaminationmentioning

confidence: 99%

“…Little is known about the number of cells in an internally contaminated egg at time of lay, but it generally ranges from 1 to 400 Salmonella bacteria, with most eggs containing fewer than 40 Salmonella cells (Humphrey et al, 1989a;Gast and Beard, 1990;Humphrey et al, 1991;Gast and Holt, 2000). In a study of eggs produced by hens naturally infected with S. Enteritidis, the contents of all positive eggs were found to contain fewer than 10 Salmonella cells per egg (Humphrey et al, 1989a).…”

Section: Primary Contaminationmentioning

confidence: 99%

“…The same observation at 10 °C was made by Clay and Board (1991) and Chen et al (2005), while Schoeni et al (1995) observed a weak growth in egg albumen. In egg yolk, the growth is weak at 10 °C (Gast and Holt, 2000;Gumudavelli et al, 2007) and no growth is observed at 7 °C (Gumudavelli et al, 2007). Between 20 °C and 30 °C, the growth of Salmonella is possible in all egg components, with higher growth rates in egg yolk, where the population can increase by 7 to 8 log units in less than two days (Ruzickova, 1994;Schoeni et al, 1995;Holt, 2000, 2001;Gumudavelli et al, 2007).…”

Section: Effect Of Temperature and Time On The Growth Of Salmonella Imentioning

confidence: 99%

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Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

2014

EFSA Journal

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Salmonella Enteritidis is considered the only pathogen currently posing a major risk of egg-borne diseases in the European Union (EU). The possible impact of extending the shelf-life of eggs on the risk to consumers posed by S. Enteritidis was estimated by applying a quantitative model and comparing the actual situation regarding the storage of eggs in the EU with different possible scenarios combined, considering the prolongation of the bestbefore and the sell-by date from 7 to a maximum of 70 days. Extending the sell-by date by one week (from 21 to 28 days), but leaving the best-before date unchanged, is estimated to result in a relative risk of illness of 1.4 and 1.5 for uncooked and lightly cooked egg meals respectively, compared to the current situation. If the best-before date is also extended by one week (from 28 to 35 days), the relative risk would be 1.6 and 1.7. In the worst case scenario considered (sell-by date of 42 days, best before date of 70 days), such figures would be 2.9 and 3.5. It should be noted that the absolute risk is greater for uncooked meals compared to lightly cooked meals. An effective way to minimise any increase in risk during extended storage is to keep the eggs refrigerated both at retail and the household. Regarding egg spoilage, such events strongly depend on the hygienic conditions of egg production and practices of egg handling, including storage times and temperatures. Finally, the impact of the prolongation of storage time on the quality criteria for eggs (3-hydroxybutyric acid and lactic acid) destined for manufacturing of egg products is considered negligible. Specifically, EFSA was asked to assess: (i) the public health risk posed by relevant pathogens and in particular by Salmonella in the consumption and handling of table eggs (Term of Reference, or ToR1), (ii) the public health risk deriving from deterioration (ToR2) and (iii) possible consequences for public health of an extended shelf-life of table eggs for the specific freshness criteria for egg products as laid out in the hygiene package (ToR3). © European Food Safety Authority, 2014 KEY WORDSIn order to answer the first ToR, the BIOHAZ Panel based its conclusions on the results of a quantitative model, aimed at describing the behaviour of Salmonella Enteritidis following vertical transmission, since this serovar is recognised to be the major pathogen related to egg-borne disease because of its ability to contaminate the interior of intact eggs during their formation within the body of an infected hen. The possible impact of extending the shelf-life of eggs on other serovars of Salmonella, as well as on other pathogens, is evaluated in a qualitative manner, with no individual serovar other than S. Enteritidis currently posing a major risk of egg-borne salmonellosis in the European Union (EU), although S. Typhimurium has been associated with relatively small outbreaks due to duck eggs. Trans-shell contamination (i.e. secondary contamination) is also discussed, but the impact of a prolongation of the shelf ...

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Physicochemical and functional properties of shell eggs following electron beam irradiation

Wong

Kitts

2002

J Sci Food Agric

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Low dosages of electron beam irradiation (EBI) were applied to shell eggs to examine potential effects on physicochemical and functional properties. Prior to the assessment of physicochemical and functional properties, the antimicrobial efficacy of 2, 3 and 4 kGy dosages of EBI in shell eggs was established by the reduction of inoculated Listeria monocytogenes, Escherichia coli and Salmonella typhimurium to an undetectable level. Physicochemical changes to shell eggs receiving the same dosages of EBI were quantified by Haugh unit, free sulphhydryl groups, yolk index and lipid oxidation. Functional properties were assessed by foaming capacity, emulsifying capacity and gelling properties. A loss of thick albumen and a corresponding increase in free sulphhydryl groups in the albumen were observed after EBI, resulting in a loss of foam volume and gel hardness. Negligible changes in yolk index and lipid oxidation paralleled a retention of emulsifying capacity and gelling properties. EBI proved to be an effective method for controlling microbial growth in shell eggs without adversely affecting physicochemical and functional properties.

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Influence of the level and location of contamination on the multiplication of Salmonella enteritidis at different storage temperatures in experimentally inoculated eggs

Cited by 106 publications

References 18 publications

Microclima, idades das matrizes e tempos de estocagem influenciam na perda de água dos ovos no transporte?

Microclima, idades das matrizes e tempos de estocagem influenciam na perda de água dos ovos no transporte?

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

Physicochemical and functional properties of shell eggs following electron beam irradiation

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