Microbial Quality of Liquid Egg and Salmonella Infection Status in Japan

• HARA-KUDO Yukiko

  National Institute of Health Sciences

• TAKATORI Kosuke

  National Institute of Health Sciences

Bibliographic Information

Other Title

• 日本における液卵の微生物品質とサルモネラ感染についての解析

Abstract

Aerobic bacteria counts and contamination with Salmonella were investigated in a total of 1,327 samples of commercial liquid egg in 1992-2002. Salmonella was isolated from 8.1% of the samples, and Salmonella contamination was found in 1.7% of even the pasteurized liquid egg samples. The major Salmonella serotype was Enteritidis from more than 50% of the contaminated liquid egg samples. In addition, the aerobic bacteria counts in Salmonella-positive liquid eggs were significantly higher than those of Salmonella-negative samples. However, Salmonella was detected in liquid egg in which the aerobic bacteria counts were in the range of 10² to 10⁶ cfu/g. Furthermore, foodborne outbreaks of Salmonella infections associated with liquid egg were analyzed. Liquid eggs should be carefully treated to avoid the possibility of Salmonella contamination. Adequate supply of pasteurized liquid eggs and controls to prevent re-contamination are needed.

Journal

• Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

  Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 50 (1), 34-40, 2009

  Japanese Society for Food Hygiene and Safety

Keywords

• liquid eggs
• aerobic bacteria count
• <i>Salmonella</i>

Details

• CRID: 1390001204223086848
• NII Article ID: 130000671632
• NII Book ID: AN00117741
• DOI: 10.3358/shokueishi.50.34
• ISSN: 18821006
• ISSN: 00156426
• NDL BIB ID: 10216867
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I10216867
• Web Site: https://search.jamas.or.jp/link/ui/2009154003
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed