한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제38권5호
  • /
  • Pages.332-337
  • /
  • 2023
  • /
  • 1229-1153(pISSN)
  • /
  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
권호 표지
DOI QR코드

DOI QR Code

Salmonella Enteritidis가 접종된 비세척 계란의 품질 유지를 위한 적절 유통온도

Appropriate Distribution Temperature for the Quality of Unwashed Eggs Inoculated with Salmonella Enteritidis onto Shells

  • 안지훈 (중앙대학교 식품안전규제과학과) ;
  • 이희석 (중앙대학교 식품안전규제과학과)
  • Ji-Hoon An (Department of Food Safety and Regulatory Science, Chung-Ang University) ;
  • Hee-Seok Lee (Department of Food Safety and Regulatory Science, Chung-Ang University)
  • 투고 : 2023.07.14
  • 심사 : 2023.10.11
  • 발행 : 2023.10.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 계란의 품질 유지를 위한 온도변화의 영향을 평가하고 실제 유통 환경에서 난각에 Salmonella Enteritidis가 오염된 비세척란의 적절한 온도 관리 방법을 결정하고자 하였다. Salmonella Enteritidis가 접종된 비세척란은 총 7일간 25℃ 항온보관 및 5가지의 다른 온도변화조건에서 보관하였다. 온도변화조건은 계란을 초기 25℃에서 보관 중 온도를 10℃ 또는 35℃로 변화하였다. 보관 중 기실의 높이, 중량감소율, 비중 및 농후난백 비율을 1일 간격으로 평가하였다. 기실의 높이, 중량감소율, 비중은 25℃ 보관 3일 및 4일차에 10℃로 온도를 낮추었을 때 초기값이 유의적으로 보존되었다. 농후난백 비율은 초기 값과 비교하였을 때 보관 조건에 따른 유의한 차이를 나타내지 않았다. 이러한 결과는 25℃ 보관 3일 및 4일차에 10℃로 낮추는 것이 실제 유통 시 비세척란의 안전관리에 적합함을 시사하였다.

This study aimed to assess the effect of temperature alterations on the preservation of egg quality and determine suitable temperature management practices for unwashed eggs contaminated with Salmonella Enteritidis on their shells in an actual distribution environment. Unwashed eggs inoculated with Salmonella Enteritidis were stored for 7 d under six different conditions, constant temperature storage at 25℃ and five different temperature-changing storage conditions. For the temperature-changing conditions, the eggs were initially stored at 25℃, and then the temperature was changed to either 10 or 35℃. The indicators of egg quality, air cell height, weight loss, and specific gravity were preserved in the initial measurements when the storage temperature was lowered from 25 to 10℃ from day 3 to 4 after inoculation with Salmonella Enteritidis. In addition, the thick albumen ratio did not show significant alteration caused by the storage conditions when compared with that of fresh eggs. These findings indicate that lowering the storage temperature from 25 to 10℃ is appropriate for the safety management of unwashed eggs during actual distribution.

키워드

과제정보

This work was supported by a grant (21153MFDS605) from the Ministry of Food and Drug Safety.

참고문헌

  1. World Health Organization (WHO), (2023, June 30). Salmonella (non-typhoidal). Retrieved from https://www.who.int/news-room/fact-sheets/detail/salmonella-(non-typhoidal)
  2. Ministry of Food and Drug Safety (MFDS), (2023, June 30). Food poisoning statistics. Retrieved from https://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodPoisoningStat.do?menu_no=4425& menu_grp=MENU_NEW02
  3. Centers for Disease Control and Prevention (CDC), (2023, May 17). Burden of foodborne illness: findings. Retrieved from https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html
  4. European Food Safety Authority (EFSA), European Centre for Disease Prevention and Control (ECDC), The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2017. EFSA J., 16, e05500 (2018).
  5. CCenters for Disease Control and Prevention (CDC), (2023, June 17). Pathogen surveillance. Retrieved from https://wwwn.cdc.gov/foodnetfast/
  6. Howard, Z.R., O'Bryan, C.A., Crandall, P.G., Ricke, S.C., Salmonella Enteritidis in shell eggs: current issues and prospects for control. Food Res. Int., 45, 755-764 (2012). https://doi.org/10.1016/j.foodres.2011.04.030
  7. Liu, B., Zhang, X., Ding, X., Bin, P., Zhu, G., The vertical transmission of Salmonella Enteritidis in a one-health context. One Health, 16, 100469 (2022).
  8. Zhang, W., Zheng, J.X., Xu, G.Y., Toward better control of Salmonella contamination by taking advantage of the egg's self-defense system: a review. J. Food Sci., 76, R76-R81 (2011).
  9. Martelli, F., Davies, R.H., Salmonella serovars isolated from table eggs: an overview. Food Res. Int., 45, 745-754 (2012). https://doi.org/10.1016/j.foodres.2011.03.054
  10. Chousalkar, K.K., Khan, S., McWhorter, A.R., Microbial quality, safety and storage of eggs. Curr. Opin. Food Sci., 38, 91-95 (2021). https://doi.org/10.1016/j.cofs.2020.10.022
  11. Kingsbury, J.M., Thom, K., Soboleva, T., Effect of storage temperature on the survival of New Zealand egg-associated Salmonella isolates in and on eggs. J. Food Prot., 82, 2161-2168 (2019). https://doi.org/10.4315/0362-028X.JFP-19-251
  12. Baron, F., Nau, F., Guerin-Dubiard, C., Bonnassie, S., Gautier, M., Andrews, S.C., Jan, S., Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen. Food Microbiol., 53, 82-93 (2016). https://doi.org/10.1016/j.fm.2015.09.009
  13. Messens, W., Grijspeerdt, K., Herman, L., Eggshell penetration of hen's eggs by Salmonella enterica serovar Enteritidis upon various storage conditions. Br. Poult. Sci., 47, 554-560 (2006). https://doi.org/10.1080/00071660600954601
  14. European Food Safety Authority (EFSA), Scientific opinion on the public health risks of table eggs due to deterioration and development of pathogens. EFSA J., 12, 3782 (2014).
  15. Huang, X., Hu, M., Zhou, X., Liu, Y., Shi, C., Shi, X., Role of yoaE gene regulated by CpxR in the survival of Salmonella enterica serovar Enteritidis in antibacterial egg white. mSphere, 5, e00638-19 (2020).
  16. Liu, Y.C., Chen, T.H., Wu, Y.C., Lee, Y.C., Tan, F.J., Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs. Food Chem., 211, 687-693 (2016). https://doi.org/10.1016/j.foodchem.2016.05.056
  17. Lee, H.O., Kim, J.Y., Kim, B.S., Choosing quality indicators for quality prediction of egg in circulation. Korean J. Food Preserv., 21, 609-617 (2014).
  18. United States Department of Agriculture (USDA), (2023, June 19). United States standards, grades, and weight classes for shell eggs AMS 56. Retrieved from https://www.ams.usda.gov/sites/default/files/media/Shell_Egg_Standard%5B1%5D.pdf
  19. Ministry of Agriculture, Food and Rural Affairs (MAFRA), (2023, June 19). Detailed criteria for grading of livestock products. Retrieved from https://www.law.go.kr/%ED%96%89%EC%A0%95%EA%B7%9C%EC%B9%99/%EC%B6%95%EC%82%B0%EB%AC%BC%20%EB%93%B1%EA%B8%89%ED%8C%90%EC%A0%95%20%EC%84%B8%EB%B6%80%EA%B8%B0%EC%A4%80
  20. Huopalahti, R., Anton, M., Lopez-Fandino, R., Schade, R., Bioactive egg compounds, Vol. 5, Springer, Berlin, Heidelberg, Germany, pp. 61-118 (2007).
  21. Liu, M., Yu, W., Ren, F., Wu, J., Formation and characterization of peptides in egg white during storage at ambient temperature. Food Chem., 263, 135-141 (2018). https://doi.org/10.1016/j.foodchem.2018.04.042
  22. Kumari, A., Tripathi, U.K., Maurya, V., Kumar, M., Internal quality changes in eggs during storage. Int. J. Sci. Environ. Technol., 9, 615-624 (2020).
  23. Omana, D.A., Wang, J., Wu, J., Ovomucin - a glycoprotein with promising potential. Trends Food Sci. Tech., 21, 455-463 (2010). https://doi.org/10.1016/j.tifs.2010.07.001
  24. Shan, Y., Tang, D., Wang, R., Tu, A., Yi, Y., Wang, X., Liu, B., Zhou, Y., Huang, Q., Lu, X., Rheological and structural properties of ovomucin from chicken eggs with different interior quality. Food Hydrocoll., 100, 105393 (2020).
  25. Wang, J., Omana, D.A., Wu J., Effect of shell eggs storage on ovomucin extraction. Food Bioprocess Technol., 5, 2280-2284 (2012). https://doi.org/10.1007/s11947-011-0558-y
  26. Lee, M.H., Cho, E.J., Choi, E.S., Sohn, S.H., The effect of storage period and temperature on egg quality in commercial eggs. Korean J. Poult. Sci., 43, 31-38 (2016). https://doi.org/10.5536/KJPS.2016.43.1.31
  27. Kim, B.K., Park, C.E., Kim, B.S., Kim, Y.S., Quality factors affecting egg freshness and palatability during storage. Korean J. Food Sci. Technol., 46, 295-302 (2014). https://doi.org/10.9721/KJFST.2014.46.3.295
  28. Chousalkar, K., Gast, R., Martelli, F., Pande, V., Review of egg-related salmonellosis and reduction strategies in United States, Australia, United Kingdom and New Zealand. Crit. Rev. Microbiol., 44, 290-303 (2018). https://doi.org/10.1080/1040841X.2017.1368998
  29. Ministry of Food and Drug Safety (MFDS), (2023, June 27). Standards and specifications for foods. Retrieved from https://www.law.go.kr/%ED%96%89%EC%A0%95%EA%B7%9C%EC%B9%99/%EC%8B%9D%ED%92%88%EC%9D%98%EA%B8%B0%EC%A4%80%EB%B0%8F%EA%B7%9C%EA%B2%A9
  30. Code of Federal Regulations (CFR), (2023, June 19). 21 CFR Part 118 Production, storage, and transportation of shell eggs. Retrieved from https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-118
  31. European Commission, (2023, June 19). Commission Regulation (EC) No 589/2008 of 23 June 2008 laying down detailed rules for implementing council regulation (EC) No 1234/2007 as regards marketing standards for eggs. Retrieved from https://eurlex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A02008R0589-20171125&qid=1686796247412
  32. Samli, H.E., Agma, A., Senkoylu, N., Effects of storage time and temperature on egg quality in old laying hens. J. Appl. Poult. Res., 14, 548-553 (2005). https://doi.org/10.1093/japr/14.3.548
  33. Lee, S.M., Hong, C.H., Changes of egg quality according to eggshell treatment and storage condition. Korean J. Vet. Serv., 28, 225-234 (2005).
  34. Lee, S.M., Yoo, H.S., Hong, C.H., Analysis of biological hazards and control points in layer houses. Korean J. Vet. Res., 44, 593-605 (2004).
  35. Park, S., Choi, S., Kim, H., Kim, Y., Kim, B., Beuchat, L.R., Ryu, J., Fate of mesophilic aerobic bacteria and Salmonella enterica on the surface of eggs as affected by chicken feces, storage temperature, and relative humidity. Food Microbiol., 48, 200-205 (2015). https://doi.org/10.1016/j.fm.2015.01.003
  36. Kim, J.G., Park, J.Y., Kim, J.S., Effects of storage time and temperature on the hygienic quality of shell eggs. J. Environ. Health Sci., 41, 438-448 (2015). https://doi.org/10.5668/JEHS.2015.41.6.438
  37. Jin, Y., Lee, K., Lee, W., Han, Y., Effects of storage temperature and time on the quality of eggs from laying hens at peak production. Asian-Australas. J. Anim. Sci., 24, 279-284 (2011). https://doi.org/10.5713/ajas.2011.10210
  38. Jones, D.R., Ward, G.E., Regmi, P., Karcher, D.M., Impact of egg handling and conditions during extended storage on egg quality. Poult. Sci., 97, 716-723 (2018). https://doi.org/10.3382/ps/pex351
  39. Aygun, A., Sert, D., Effects of vacuum packing on eggshell microbial activity and egg quality in table eggs under different storage temperatures. J. Sci. Food Agric., 93, 1626-1632 (2013). https://doi.org/10.1002/jsfa.5936
  40. Chen, G.Z., Chumngoen, W., Kaewkot, C., Sun, Y.M., Tan, F.J., Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs. Br. Poult. Sci., 64, 594-604 (2023). https://doi.org/10.1080/00071668.2023.2220113