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Effect of the storage temperature on the quality of eggs inoculated with Salmonella Enteritidis onto shell

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Abstract

This study explored the temperature-dependent effect on the growth characteristics of Salmonella Enteritidis (SE) on eggshell toward identifying an appropriate storage temperature for unwashed eggs in an actual distribution environment. Among the test storage temperatures (10 °C, 25 °C, and 35 °C), 25 °C was determined to be an appropriate storage temperature, with no effect of changing temperature on the control of SE on eggshell. Regarding the effect of the temperature on egg quality, the quality indicators of egg such as Haugh unit, yolk index, albumin index, and albumin pH were significantly maintained. These results indicated that unwashed eggs should be distributed at 25 °C for SE control, and the storage temperature should be below 10 °C from at least day 4 onward after the start of distribution to maintain egg quality. This study will assist for safety management of unwashed egg in an actual distribution environment.

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Acknowledgements

This work was supported by a grant (21153MFDS605) from the Ministry of Food and Drug Safety; and the Chung-Ang University Graduate Research Scholarship (Academic scholarship for College of Biotechnology and Natural Resources) in 2021.

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  1. Department of Food Safety and Regulatory Science, Chung-Ang University, Anseong, 17546, Republic of Korea

    Ji-Hoon An & Hee-Seok Lee

  2. Department of Food Science and Biotechnology, Chung-Ang University, Anseong, 17546, Republic of Korea

    Hee-Seok Lee

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An, JH., Lee, HS. Effect of the storage temperature on the quality of eggs inoculated with Salmonella Enteritidis onto shell. Food Sci Biotechnol 33, 1255–1260 (2024). https://doi.org/10.1007/s10068-023-01402-1

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