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Development and Validation of Predictive Model for Salmonella Growth in Unpasteurized Liquid Eggs
Korean J. Food Sci. An. 2018;38:442-450
Published online June 30, 2018;
© 2018 Korean Society for Food Science of Animal Resources

Young-Jo Kim1, Hye-Jin Moon2, Soo-Kyoung Lee3, Bo-Ra Song1, Jong-Soo Lim3, Eun-Jeong Heo1, Hyun-Jung Park1, Sung-Hwan Wee3, and Jin-San Moon3,*

1Ministry of Food and Drug Safety, Cheongju 28159, Korea
2Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Korea
3Animal and Plant, Quarantine Agency, Gimcheon 39660, Korea
Correspondence to: Jin-San Moon
Animal and Plant, Quarantine Agency, Gimcheon 39660, Korea
Tel: +82-54-912-0530
Fax: +82-54-912-0530
Received August 28, 2017; Revised March 21, 2018; Accepted March 28, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Liquid egg products can be contaminated with Salmonella spp. during processing. A predictive model for the growth of Salmonella spp. in unpasteurized liquid eggs was developed and validated. Liquid whole egg, liquid yolk, and liquid egg white samples were prepared and inoculated with Salmonella mixture (approximately 3 Log CFU/mL) containing five serovars (S. Bareilly, S. Richmond, S. Typhimurium monophasic, S. Enteritidis, and S. Gallinarum). Salmonella growth data at isothermal temperatures (5, 10, 15, 20, 25, 30, 35, and 40℃) was collected by 960 h. The population of Salmonella in liquid whole egg and egg yolk increased at above 10℃, while Salmonella in egg white did not proliferate at all temperature. These results demonstrate that there is a difference in the growth of Salmonella depending on the types of liquid eggs (egg yolk, egg white, liquid whole egg) and storage temperature. To fit the growth data of Salmonella in liquid whole egg and egg yolk, Baranyi model was used as the primary model and the maximum growth rate and lag phase duration for each temperature were determined. A secondary model was developed with maximum growth rate as a function of temperature. The model performance measures, bias factor (Bf, 0.96-0.99) and r2 (0.96-0.99) indicated good fit for both primary and secondary models. In conclusion, it is thought that the growth model can be used usefully to predict Salmonella spp. growth in various types of unpasteurized liquid eggs when those are exposed to various temperature and time conditions during the processing.
Keywords : liquid whole egg, liquid egg yolk, liquid egg white, Salmonella spp., storage temperatures

August 2018, 38 (4)