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• W2023981784 abstract "Cryogenic cooling of shell eggs with carbon dioxide (CO2) is known to improve egg content quality through rapid cooling as well as by increasing internal CO2 levels. A study was undertaken to determine the effects of variations in atmospheric CO2 concentrations (aerobically stored, flushed with CO2 and sealed, or bubbled with CO2) on the survival and growth of Salmonella Enteritidis in liquid egg products including whole egg, albumen, yolk, and albumen + 1% yolk. Egg products were inoculated with a three-strain composite of Salmonella Enteritidis at ca. 4 log colony-forming units (CFU)/mL and stored at 7°C or 10°C for 8 or 4 days, respectively, or at ca. 2 log CFU/mL and stored at 23°C and 37°C for 48 or 24 hours, respectively. Salmonella populations differed based on variations in liquid egg composition (p < 0.05). Manipulating the atmospheric concentrations of CO2 in which liquid egg products were stored did not significantly inhibit the growth of Salmonella Enteritidis (p > 0.05) in yolk-containing egg products or affect the inhibitory activity of albumen-containing products. Populations of Salmonella were static at 7°C over the entire storage period and significant growth occurred in whole egg and yolk stored at 10°C. Populations in egg stored at 23°C and 37°C were greater in yolk than in whole egg, although whole egg had populations greater than in albumen or albumen +1% yolk (p < 0.05). Results of this investigation suggest that increasing atmospheric CO2 to enhance egg quality should not promote the growth of Salmonella Enteritidis in eggs." @default.
• W2023981784 created "2016-06-24" @default.
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• W2023981784 date "2009-06-01" @default.
• W2023981784 modified "2023-10-16" @default.
• W2023981784 title "Survival and Growth of <i>Salmonella</i> Enteritidis in Liquid Egg Products Varying by Temperature, Product Composition, and Carbon Dioxide Concentration" @default.
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• W2023981784 doi "https://doi.org/10.1089/fpd.2008.0202" @default.
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