Survival and Growth of Salmonella enterica Serovar Enteritidis in Membrane-Processed Liquid Egg White with pH, Temperature, and Storage Conditions as Controlling Factors†

Abstract

Processing temperature and pH are known to influence the lethality and cell injury in many microbial interventions. A study was undertaken to determine the effects of variations in solution pH and process temperature on the removal and growth of Salmonella enterica serovar Enteritidis in liquid egg white (LEW) by microfiltration (MF) membrane process. The effects of various storage conditions on the growth of Salmonella in membrane-separated LEW were evaluated. Pretreated and pH-adjusted (pH 6 to pH 9) LEW was inoculated with a five-strain composite of S. enterica serovar Enteritidis at ca. 7 log CFU/ml, microfiltered at 25 or 40°C, and stored at 4 or 10°C. Temperature had a greater influence on Salmonella reduction than did pH. The maximum reduction of Salmonella and background microflora in LEW by MF was observed at 40°C and pH 8 and 9. However, the influence of temperature on permeate flow was less than that of pH. The mean permeate flow increased by 180% at 25°C as the pH decreased from 9 to 6, while flow increased merely by 18% at pH 6 as temperature increased from 25 to 40°C. Salmonella populations in processed LEW at 4°C storage remained quite stable (0.01 to 0.55 log CFU/ml), irrespective of MF experimental conditions. At 10°C the population was greater, but no major outgrowth was observed. Findings from this study would be advantageous to liquid egg processing industries.