egg-white and Salmonella-Food-Poisoning

To develop an antimicrobial bottle coating effective at inhibiting the growth of Salmonella in liquid egg albumen (egg white) and reduce the risk of human Salmonellosis.. Four-ounce glass jars were coated with a mixture of polylactic acid (PLA) polymer and antimicrobial compounds containing 100-500 μl allyl isothiocyanate (AIT), 250 mg nisin, 250 mg zinc oxide nanoparticles per jar or their combinations. The coated jars contained 100 ml of liquid egg white (LEW) inoculated with a three-strain Salmonella enterica ssp. enterica cocktail at populations of 10(3) or 10(7) CFU ml(-1) and stored at 10°C for 28 days. The PLA coating with 500 μl AIT completely inactivated 3 and 7 log CFU ml(-1) of Salmonella after 7 and 21 days of storage, respectively. The PLA coating with 200 μl AIT in combination with 250 mg nisin reduced Salmonella populations to an undetectable level (<10 CFU ml(-1) ) after 21 days of storage.. PLA coatings containing AIT alone or in combination with nisin effectively inactivated salmonellae in LEW.. This study demonstrated the commercial potential of applying the antimicrobial bottle coating method to liquid eggs and possibly other fluid food products.

Topics: Anti-Bacterial Agents; Colony Count, Microbial; Egg White; Food Preservation; Humans; Isothiocyanates; Nanoparticles; Nisin; Salmonella; Salmonella Food Poisoning; Zinc Oxide

The potential impact of post-pasteurisation contamination of liquid egg products with the multi-antibiotic resistant pathogen Salmonella enterica serotype Typhimurium definitive type 104 (DT104) was assessed by determining the viability of this bacterium in whole egg, albumen and 10% w/w sugared and salted yolk incubated at 4-42 degrees C. Results indicated that populations of S. Typhimurium DT104 were slowly inactivated in all four products when stored at 4 degrees C. However, based on the typical shelf-lives of cold-stored liquid egg, less than 0.6 log-kill would be achieved in those products prior to their use. Incubation at temperatures pertaining to abuse situations (10, 15, 20 and 25 degrees C) revealed an increasing potential for growth of S. Typhimurium DT104 in whole egg, albumen and sugared yolk, as indicated by trends in growth rate, lag duration and maximum population density. At even higher temperatures (30, 37 and 42 degrees C), growth rates of S. Typhimurium DT104 in whole egg and sugared yolk continued to increase. The same was true for S. Typhimurium DT104 in albumen except that growth was not observed at 42 degrees C and instead populations were inactivated within 30 h. At no temperature tested was S. Typhimurium DT104 able to grow in salted yolk. The influence of these growth and inactivation patterns on the risk of salmonellosis in relation to product type and storage temperature is discussed.

Topics: Albumins; Area Under Curve; Carbohydrate Metabolism; Colony Count, Microbial; Egg White; Eggs; Food Contamination; Food Microbiology; Food Preservation; Hot Temperature; Humans; Kinetics; Population Dynamics; Population Growth; Salmonella Food Poisoning; Salmonella typhimurium; Salts; Temperature

Effectiveness of a cross flow microfiltration (MF) process for removal of a cocktail of Salmonella enterica serovar Enteritidis species from commercial unpasteurized liquid egg white (LEW) from a local egg breaking plant, while maintaining its functional properties was evaluated. To facilitate MF, LEW was wedge screened, homogenized and then diluted (1:2 w/w) with distilled water containing 0.5% sodium chloride. Diluted unpasteurized LEW was inoculated with five strains of S. Enteritidis (ATCC 4931, ATCC BAA-708, ATCC 49215, ATCC 49218, and ATCC BAA-1045) to a level of approximately 10(7)CFU/mL of LEW and microfiltered using a ceramic membrane. Process parameters influencing egg white functional properties and pathogen removal efficiency were evaluated. Average permeates flux increased by almost 126% when pH of LEW was adjusted from pH 8 to pH 7 at 25 degrees C. Microbial removal efficiency was at least, on average, 6.8Log(10)CFU/mL (limit of detection < or =0.5Log(10)CFU/mL). Functional property analysis indicated that the MF process did not alter the foaming power of LEW.

Topics: Ceramics; Colony Count, Microbial; Consumer Product Safety; Egg White; Filtration; Food Contamination; Food Handling; Food-Processing Industry; Humans; Membranes, Artificial; Pilot Projects; Salmonella enteritidis; Salmonella Food Poisoning

Spray-dried egg white (powder) is widely used in the food industry because of its variety of functional properties and its practical advantages. Moreover, egg white powder is generally considered safe because it can withstand high temperatures that allow for the destruction of all pathogens, especially Salmonella. In France, two types of treatments are used to improve the functional properties (whipping and gelling) of dried egg white: standard storage at 67 degrees C for about 15 days and storage at 75 to 80 degrees C for 15 days. The objective of this study was to investigate the effects of two dry-heating treatments (storage at 67 and 75 degrees C for 15 days) on the subsequent ability of egg white to resist Salmonella growth after reconstitution. The impact on the endogenous microflora of the powder and on its functional properties was also considered. Both dry-heating treatments were efficient in destroying a large number of Salmonella. Dry heating at 75 degrees C affected the bacteriostatic ability of reconstituted egg white to a greater extent than did dry heating at 67 degrees C. This loss of bacteriostatic ability could be attributable to the thermal denaturation of ovotransferrin, resulting in a reduction in its activity as an iron chelator. However, dry heating at 75 degrees C resulted in improved functional properties. Ultimately, no complete compromise between better functional quality and the preservation of the bacteriostatic ability of egg white after reconstitution is possible. Our results underline the importance of the use of hygienic conditions with egg white powder, especially with powder subjected to high-temperature treatments.

Topics: Consumer Product Safety; Desiccation; Egg White; Food Handling; Food Microbiology; Hot Temperature; Humans; Hygiene; Quality Control; Salmonella; Salmonella Food Poisoning; Time Factors

Thirty-six cases of Salmonella enteritidis phage type (PT) 4 infection, mainly in children, were notified in one local authority in the two weeks beginning on 23 October 1995. Twenty-four cases and 42 controls nominated by cases were included in a case control study, which showed a significant association between illness and the consumption of marshmallow confectionery from a bakery. S. enteritidis PT4 was isolated from samples of the marshmallow, and all isolates had the same plasmid and pulsed field gel electrophoresis profiles. The marshmallow had been made using raw egg white, which shows that not all caterers follow the Department of Health's advice.

Topics: Case-Control Studies; Child; Child, Preschool; Disease Outbreaks; Egg White; Female; Food Handling; Humans; Infant; Male; Salmonella enteritidis; Salmonella Food Poisoning; Salmonella Phages; United Kingdom

Topics: Egg White; Environment; Hot Temperature; Hydrogen-Ion Concentration; Salmonella; Salmonella Food Poisoning; Specimen Handling; Water

Topics: Adolescent; Adult; Aged; Child, Preschool; Disease Outbreaks; Egg White; Egg Yolk; Female; Food Contamination; Food Handling; Food Preservation; Humans; Male; Middle Aged; Salmonella Food Poisoning; United States; Washington