There is increasing consumption of quail eggs products packed into commercial storage solution with antimicrobial agent as a convenience and functional food in Korea. Recently, various egg products including RTE quail eggs and smoked quail eggs were introduced in the market, but microbiological risk...
There is increasing consumption of quail eggs products packed into commercial storage solution with antimicrobial agent as a convenience and functional food in Korea. Recently, various egg products including RTE quail eggs and smoked quail eggs were introduced in the market, but microbiological risk of quail eggs products at retail market has not been reported. The recommended storage temperature for refrigerated foods is below 10℃ in Korea. However, temperature abuse of refrigerated foods is very often observed at retail market. In this study, the growth and survival kinetics of Salmonella Enteritidis in various quail eggs products was compared at various temperatures to evaluate their risk before consumption. In addition, predictive growth model of S. Enteritidis for quail egg products was developed and risk management effects due to antimicrobial agent and smoking process were evaluated using a iRISK. S. Enteritidis was inoculated onto RTE quail eggs with an initial concentration of 2.0-3.0 log CFU/g and stored at various temperatures. Lag time(LT), specific growth rate(SGR) and maximum population density(MPD) values were compared at various temperatures and further used for Davey model, square-root model and secondary order polynomial model, respectively as a function of temperature to develop secondary model. The growth of S. Enteritidis on RTE quail eggs was not observed at 4℃, while the rapid growth of S. Enteritidis on RTE quail eggs packed into commercial storage solution or smoked quail eggs products were observed and maximum growth level was reached very rapidly at the temperature above 10℃. These results indicate that the antimicrobial agent in commercial storage solution and smoking process were not effective to control the growth of S. Enteritidis at 10℃, which is the recommended storage temperature for refrigerated foods in Korea. Thus other hurdle techniques should be implemented for the safety of quail eggs products at retail market. Model performance based on bias(Bf), accuracy(Af) factors and median relative error(MRE), the mean absolute relative error(MARE) of individual predictive cases were calculated and indicated that developed secondary models of RTE quail eggs product were not suited to raw, aerobic and anaerobic quail eggs. Therefore, it is required to develop the model that suited to specific characteristics of variety quail eggs product.
Risk of high risk products including raw, RTE quail eggs with commercial storage solution, RTE with commercial storage solution containing CaO, aerobic packed smoked and anaerobic packed smoked quail eggs were compared by iRISK. Risk rate of quail eggs products was comparatively low except for raw quail eggs. However, growth rate of S. Enteritidis in quail eggs products was increased depend on initial contamination. The developed model in the present study can be used to determine the shelf life of RTE quail eggs products to prevent the food safety risk of S. Enteritidis at retail markets. S. Enteritidis can survive and grow relatively at low temperature, so, we should emphasize on prevention of cross-contamination during processing. More specifically, consumption data for quail eggs and qualitative and quantitative monitoring data are needed for more accurate risk assessment and risk intervention strategy.
There is increasing consumption of quail eggs products packed into commercial storage solution with antimicrobial agent as a convenience and functional food in Korea. Recently, various egg products including RTE quail eggs and smoked quail eggs were introduced in the market, but microbiological risk of quail eggs products at retail market has not been reported. The recommended storage temperature for refrigerated foods is below 10℃ in Korea. However, temperature abuse of refrigerated foods is very often observed at retail market. In this study, the growth and survival kinetics of Salmonella Enteritidis in various quail eggs products was compared at various temperatures to evaluate their risk before consumption. In addition, predictive growth model of S. Enteritidis for quail egg products was developed and risk management effects due to antimicrobial agent and smoking process were evaluated using a iRISK. S. Enteritidis was inoculated onto RTE quail eggs with an initial concentration of 2.0-3.0 log CFU/g and stored at various temperatures. Lag time(LT), specific growth rate(SGR) and maximum population density(MPD) values were compared at various temperatures and further used for Davey model, square-root model and secondary order polynomial model, respectively as a function of temperature to develop secondary model. The growth of S. Enteritidis on RTE quail eggs was not observed at 4℃, while the rapid growth of S. Enteritidis on RTE quail eggs packed into commercial storage solution or smoked quail eggs products were observed and maximum growth level was reached very rapidly at the temperature above 10℃. These results indicate that the antimicrobial agent in commercial storage solution and smoking process were not effective to control the growth of S. Enteritidis at 10℃, which is the recommended storage temperature for refrigerated foods in Korea. Thus other hurdle techniques should be implemented for the safety of quail eggs products at retail market. Model performance based on bias(Bf), accuracy(Af) factors and median relative error(MRE), the mean absolute relative error(MARE) of individual predictive cases were calculated and indicated that developed secondary models of RTE quail eggs product were not suited to raw, aerobic and anaerobic quail eggs. Therefore, it is required to develop the model that suited to specific characteristics of variety quail eggs product.
Risk of high risk products including raw, RTE quail eggs with commercial storage solution, RTE with commercial storage solution containing CaO, aerobic packed smoked and anaerobic packed smoked quail eggs were compared by iRISK. Risk rate of quail eggs products was comparatively low except for raw quail eggs. However, growth rate of S. Enteritidis in quail eggs products was increased depend on initial contamination. The developed model in the present study can be used to determine the shelf life of RTE quail eggs products to prevent the food safety risk of S. Enteritidis at retail markets. S. Enteritidis can survive and grow relatively at low temperature, so, we should emphasize on prevention of cross-contamination during processing. More specifically, consumption data for quail eggs and qualitative and quantitative monitoring data are needed for more accurate risk assessment and risk intervention strategy.
주제어
#S. Enteritidis RTE quail eggs quail egg products iRISK temperature
※ AI-Helper는 부적절한 답변을 할 수 있습니다.