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In order to estimate the level of SE present in raw shell eggs, it is necessary to consider the protective effects of the egg albumin, which effectively inhibits SE growth in a time-and temperature-dependent manner. In this study, a SE growth model was produced by combining two mathematical equations that described both the extended lag phase of SE growth (food component) and a SE growth model (pathogen component). This biphasic growth model was then applied to various egg handling scenarios based on the farm-to-table continuum, including in-line and off-line processing facilities with consideration of key events in production, processing, transportation, and storage. Seasonal effects were also studied. Monte Carlo simulation was used to characterize variability in temperature and time parameter values influencing the level of SE to which individuals are exposed. The total level of SE consumed was estimated under best, most likely, and time -temperature abusive handling scenarios. The model estimated that, in most cases, there was no SE growth in contaminated eggs handled under most likely practices, because 10 -70% of the yolk membrane remained intact. Under abusive handling scenarios, complete loss of yolk membrane integrity frequently occurred by the time eggs reach the distribution phase, followed by subsequent SE growth, which was often quite rapid. In general, the effect of season and processing method (in-line vs. off-line) was minimal. Further sensitivity analysis demonstrated that the initial SE contamination level significantly influenced the final exposure levels only under no-abuse or mildly abusive conditions. The results of our study suggest that, for maximum reduction of SE exposure level, cooling strategies should not only focus on the on-farm or processing phases, but should emphasize the importance of cooling strategies at the distribution and consumer phases of the farm-to-fork continuum. D","publication_date":"2002,,","publication_name":"International Journal of Food Microbiology","grobid_abstract_attachment_id":"43580469"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Sensitivity analysis of Salmonella enteritidis levels in contaminated shell eggs using a biphasic growth model","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [44833011]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "control"; window.loswp.useOptimizedScribd4genScript = false; window.loginModal = {}; window.loginModal.appleClientId = 'edu.academia.applesignon'; window.userInChina = "false";</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":43580469,"attachmentType":"pdf"}"><img alt="First page of “Sensitivity analysis of Salmonella enteritidis levels in contaminated shell eggs using a biphasic growth model”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/43580469/mini_magick20190215-30727-1qv6539.png?1550291048" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/images/single_work_splash/adobe_icon.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Sensitivity analysis of Salmonella enteritidis levels in contaminated shell eggs using a biphasic growth model</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="44833011" href="https://ncsu.academia.edu/RobertaMorales"><img alt="Profile image of Roberta Morales" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />Roberta Morales</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">2002, International Journal of Food Microbiology</p><div class="ds-work-card--work-metadata"><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">visibility</span><p class="ds2-5-body-sm" id="work-metadata-view-count">…</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">description</span><p class="ds2-5-body-sm">17 pages</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">link</span><p class="ds2-5-body-sm">1 file</p></div></div><script>(async () => { const workId = 23078577; 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if (!viewCountBody) { throw new Error('Failed to find work views element'); } viewCountBody.textContent = `${commaizedViewCount} views`; } catch (error) { // Remove the whole views element if there was some issue parsing. document.getElementById('work-metadata-view-count')?.parentNode?.remove(); throw new Error(`Failed to parse view count: ${viewCount}`, error); } }; // If the DOM is still loading, wait for it to be ready before updating the view count. if (document.readyState === "loading") { document.addEventListener('DOMContentLoaded', () => { updateViewCount(viewCount); }); // Otherwise, just update it immediately. } else { updateViewCount(viewCount); } })();</script></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">Salmonella enteritidis (SE) is a common foodborne pathogen, the transmission of which is primarily associated with the consumption of contaminated Grade A shell eggs. In order to estimate the level of SE present in raw shell eggs, it is necessary to consider the protective effects of the egg albumin, which effectively inhibits SE growth in a time-and temperature-dependent manner. In this study, a SE growth model was produced by combining two mathematical equations that described both the extended lag phase of SE growth (food component) and a SE growth model (pathogen component). This biphasic growth model was then applied to various egg handling scenarios based on the farm-to-table continuum, including in-line and off-line processing facilities with consideration of key events in production, processing, transportation, and storage. Seasonal effects were also studied. Monte Carlo simulation was used to characterize variability in temperature and time parameter values influencing the level of SE to which individuals are exposed. The total level of SE consumed was estimated under best, most likely, and time -temperature abusive handling scenarios. The model estimated that, in most cases, there was no SE growth in contaminated eggs handled under most likely practices, because 10 -70% of the yolk membrane remained intact. Under abusive handling scenarios, complete loss of yolk membrane integrity frequently occurred by the time eggs reach the distribution phase, followed by subsequent SE growth, which was often quite rapid. In general, the effect of season and processing method (in-line vs. off-line) was minimal. Further sensitivity analysis demonstrated that the initial SE contamination level significantly influenced the final exposure levels only under no-abuse or mildly abusive conditions. The results of our study suggest that, for maximum reduction of SE exposure level, cooling strategies should not only focus on the on-farm or processing phases, but should emphasize the importance of cooling strategies at the distribution and consumer phases of the farm-to-fork continuum. D</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":43580469,"attachmentType":"pdf","workUrl":"https://www.academia.edu/23078577/Sensitivity_analysis_of_Salmonella_enteritidis_levels_in_contaminated_shell_eggs_using_a_biphasic_growth_model"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":43580469,"attachmentType":"pdf","workUrl":"https://www.academia.edu/23078577/Sensitivity_analysis_of_Salmonella_enteritidis_levels_in_contaminated_shell_eggs_using_a_biphasic_growth_model"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div><div class="ds-signup-banner-trigger-container"><div class="ds-signup-banner-trigger ds-signup-banner-trigger-control"></div></div><div class="ds-signup-banner ds-signup-banner-control"><div id="ds-signup-banner-close-button"><button class="ds2-5-button ds2-5-button--secondary ds2-5-button--inverse"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">close</span></button></div><div class="ds-signup-banner-ctas"><img src="//a.academia-assets.com/images/academia-logo-capital-white.svg" /><h4 class="ds2-5-heading-serif-sm">Sign up for access to the world's latest research</h4><button class="ds2-5-button ds2-5-button--inverse ds2-5-button--full-width js-swp-download-button" data-signup-modal="{"location":"signup-banner"}">Sign up for free<span class="material-symbols-outlined" style="font-size: 20px" translate="no">arrow_forward</span></button></div><div class="ds-signup-banner-divider"></div><div class="ds-signup-banner-reasons"><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Get notified about relevant papers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Save papers to use in your research</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Join the discussion with peers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Track your impact</span></div></div></div><script>(() => { // Set up signup banner show/hide behavior: // 1. 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It is assumed that growth of Salmonella within eggs starts when the egg yolk membrane breaks down, allowing Salmonella to enter and grow. The length of time for which the yolk membrane remains intact is time and temperature dependent.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Salmonella in table eggs from farm to retail – When is cooling required?","attachmentId":53129090,"attachmentType":"pdf","work_url":"https://www.academia.edu/33017143/Salmonella_in_table_eggs_from_farm_to_retail_When_is_cooling_required","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/33017143/Salmonella_in_table_eggs_from_farm_to_retail_When_is_cooling_required"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="51905228" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/51905228/Heat_Transfer_Models_for_Predicting_Salmonella_enteritidis_in_Shell_Eggs_Through_Supply_Chain_Distribution">Heat Transfer Models for Predicting Salmonella enteritidis in Shell Eggs Through Supply Chain Distribution</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="11591119" href="https://independent.academia.edu/SergioAlmonacid">Sergio Almonacid</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food Science, 2007</p><p class="ds-related-work--abstract ds2-5-body-sm">Egg and egg preparations are important vehicles for Salmonella enteritidis infections. The influence of time-temperature becomes important when the presence of this organism is found in commercial shell eggs. A computer-aided mathematical model was validated to estimate surface and interior temperature of shell eggs under variable ambient and refrigerated storage temperature. A risk assessment of S. enteritidis based on the use of this model, coupled with S. enteritidis kinetics, has already been reported in a companion paper published earlier in JFS. The model considered the actual geometry and composition of shell eggs and was solved by numerical techniques (finite differences and finite elements). Parameters of interest such as local (h) and global (U) heat transfer coefficient, thermal conductivity, and apparent volumetric specific heat were estimated by an inverse procedure from experimental temperature measurement. In order to assess the error in predicting microbial population growth, theoretical and experimental temperatures were applied to a S. enteritidis growth model taken from the literature. Errors between values of microbial population growth calculated from model predicted compared with experimentally measured temperatures were satisfactorily low: 1.1% and 0.8% for the finite difference and finite element model, respectively.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Heat Transfer Models for Predicting Salmonella enteritidis in Shell Eggs Through Supply Chain Distribution","attachmentId":69417086,"attachmentType":"pdf","work_url":"https://www.academia.edu/51905228/Heat_Transfer_Models_for_Predicting_Salmonella_enteritidis_in_Shell_Eggs_Through_Supply_Chain_Distribution","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/51905228/Heat_Transfer_Models_for_Predicting_Salmonella_enteritidis_in_Shell_Eggs_Through_Supply_Chain_Distribution"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="18835713" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/18835713/Development_of_a_quantitative_risk_assessment_model_for_Salmonella_enteritidis_in_pasteurized_liquid_eggs">Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggs</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="39077218" href="https://independent.academia.edu/WhitingRichard">Richard Whiting</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="38934882" href="https://umcp.academia.edu/RobertBuchanan">Robert L Buchanan</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Food Microbiology, 1997</p><p class="ds-related-work--abstract ds2-5-body-sm">The performance of hazard analyses and the establishment of critical limits by the food industry are both hampered by the inability to directly relate food processing operations from farm-to-table with their public health impact. Using a &amp;#39;unit operations&amp;#39; and stochastic simulation approach, data on the frequency of pathogens in raw ingredients, predictive microbiology models for growth and inactivation (thermal and non-thermal), and dose-response models for infectivity were integrated to create a quantitative risk assessment model for a Salmonella enteritidis infection from thermally processed liquid whole eggs made into mayonnaise in the home. The risk assessment indicated pasteurization provides sufficient consumer protection from a high incidence of infected birds and from temperature abuse between the farm and the egg breakers. However scenarios showed how inadequate pasteurization temperatures and/or temperature abuse during storage leads to a hazardous product. This dynamic approach to modeling risk should aid in identification and setting critical control points and assessing the impact of altering food formulations or processes.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggs","attachmentId":42133258,"attachmentType":"pdf","work_url":"https://www.academia.edu/18835713/Development_of_a_quantitative_risk_assessment_model_for_Salmonella_enteritidis_in_pasteurized_liquid_eggs","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/18835713/Development_of_a_quantitative_risk_assessment_model_for_Salmonella_enteritidis_in_pasteurized_liquid_eggs"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="19153092" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/19153092/SCIENTIFIC_OPINION_Special_measures_to_reduce_the_risk_for_consumers_through_Salmonella_in_table_eggs_e_g_cooling_of_table_eggs_1_Scientific_Opinion_of_the_Panel_on_Biological_Hazards">SCIENTIFIC OPINION Special measures to reduce the risk for consumers through Salmonella in table eggs - e.g. cooling of table eggs 1 Scientific Opinion of the Panel on Biological Hazards</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="39349668" href="https://independent.academia.edu/ArieHavelaar">Arie Havelaar</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2009</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"SCIENTIFIC OPINION Special measures to reduce the risk for consumers through Salmonella in table eggs - e.g. cooling of table eggs 1 Scientific Opinion of the Panel on Biological Hazards","attachmentId":40460192,"attachmentType":"pdf","work_url":"https://www.academia.edu/19153092/SCIENTIFIC_OPINION_Special_measures_to_reduce_the_risk_for_consumers_through_Salmonella_in_table_eggs_e_g_cooling_of_table_eggs_1_Scientific_Opinion_of_the_Panel_on_Biological_Hazards","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/19153092/SCIENTIFIC_OPINION_Special_measures_to_reduce_the_risk_for_consumers_through_Salmonella_in_table_eggs_e_g_cooling_of_table_eggs_1_Scientific_Opinion_of_the_Panel_on_Biological_Hazards"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="113000125" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/113000125/Overview_and_Summary_of_the_Food_Safety_and_Inspection_Service_Risk_Assessment_for_Salmonella_Enteritidis_in_Shell_Eggs_October_2005">Overview and Summary of the Food Safety and Inspection Service Risk Assessment for Salmonella Enteritidis in Shell Eggs, October 2005</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="150976935" href="https://independent.academia.edu/PegColeman">Peg Coleman</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Foodborne Pathogens and Disease, 2006</p><p class="ds-related-work--abstract ds2-5-body-sm">In 1998, the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration completed a risk assessment that indicated multiple interventions along the farm-totable chain were needed to reduce the risk of human illness from Salmonella Enteritidis in shell eggs. Based on newly available data and improved modeling techniques, FSIS completed an updated risk assessment to examine the effect of pasteurization and refrigeration on reducing human illnesses from S. Enteritidis in shell eggs. The risk assessment model was written in Visual Basic for Applications (Microsoft, Redmond, WA) and run using Monte Carlo methods. The model estimated that if all shell eggs produced in the United States were pasteurized for a 3-log 10 reduction of S. Enteritidis, the annual number of illnesses from S. Enteritidis in eggs would decrease from approximately 130,000 to 40,000. Pasteurization for a 5-log 10 reduction of S. Enteritidis was estimated to reduce the annual number of illnesses to 19,000. The model also estimated that if all eggs produced in the United States were stored and held at 7.2°C within 12 hours of lay, the annual number of illnesses from S. Enteritidis in eggs would decrease from 130,000 to 28,000. As a result, rapid cooling and pasteurization of shell eggs were predicted to be highly effective mitigations for reducing illnesses from consumption of S. Enteritidis in shell eggs.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Overview and Summary of the Food Safety and Inspection Service Risk Assessment for Salmonella Enteritidis in Shell Eggs, October 2005","attachmentId":110079113,"attachmentType":"pdf","work_url":"https://www.academia.edu/113000125/Overview_and_Summary_of_the_Food_Safety_and_Inspection_Service_Risk_Assessment_for_Salmonella_Enteritidis_in_Shell_Eggs_October_2005","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/113000125/Overview_and_Summary_of_the_Food_Safety_and_Inspection_Service_Risk_Assessment_for_Salmonella_Enteritidis_in_Shell_Eggs_October_2005"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="18943701" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/18943701/A_Quantitative_Process_Model_for_Salmonella_Enteritidis_in_Shell_Eggs">A Quantitative Process Model for Salmonella Enteritidis in Shell Eggs</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="39077218" href="https://independent.academia.edu/WhitingRichard">Richard Whiting</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food Science, 2000</p><p class="ds-related-work--abstract ds2-5-body-sm">A stochastic model estimating growth of Salmonella Enteritidis during egg collection, processing, storage, and transportation is described. The model contains equations for internal egg temperature, yolk membrane integrity, and exponential growth rate of S. Enteritidis. Monte Carlo simulations determined that no growth was likely to occur during the average 4.5 d of the egg's progression from lay through transportation. However, various time-temperature combinations affected the subsequent abuse an egg can withstand before S. Enteritidis growth begins. Scenarios demonstrated the relative importance of ambient air temperature and indicated the greatest safety improvements in this phase for shell eggs would result from preventing unrefrigerated storage or hastening cooling immediately after lay.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"A Quantitative Process Model for Salmonella Enteritidis in Shell Eggs","attachmentId":40343083,"attachmentType":"pdf","work_url":"https://www.academia.edu/18943701/A_Quantitative_Process_Model_for_Salmonella_Enteritidis_in_Shell_Eggs","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/18943701/A_Quantitative_Process_Model_for_Salmonella_Enteritidis_in_Shell_Eggs"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="23078582" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/23078582/Consumer_Phase_Salmonella_enterica_serovar_Enteritidis_Risk_Assessment_for_Egg_Containing_Food_Products">Consumer-Phase Salmonella enterica serovar Enteritidis Risk Assessment for Egg-Containing Food Products</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="44833011" href="https://ncsu.academia.edu/RobertaMorales">Roberta Morales</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="44926372" href="https://independent.academia.edu/SherylCates">Sheryl Cates</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Risk Analysis, 2006</p><p class="ds-related-work--abstract ds2-5-body-sm">We describe a one-dimensional probabilistic model of the role of domestic food handling behaviors on salmonellosis risk associated with the consumption of eggs and egg-containing foods. Six categories of egg-containing foods were defined based on the amount of egg contained in the food, whether eggs are pooled, and the degree of cooking practiced by consumers. We used bootstrap simulation to quantify uncertainty in risk estimates due to sampling error, and sensitivity analysis to identify key sources of variability and uncertainty in the model. Because of typical model characteristics such as nonlinearity, interaction between inputs, thresholds, and saturation points, Sobol's method, a novel sensitivity analysis approach, was used to identify key sources of variability. Based on the mean probability of illness, examples of foods from the food categories ranked from most to least risk of illness were: (1) home-made salad dressings/ice cream; (2) fried eggs/boiled eggs; (3) omelettes; and (4) baked foods/breads. For food categories that may include uncooked eggs (e.g., home-made salad dressings/ice cream), consumer handling conditions such as storage time and temperature after food preparation were the key sources of variability. In contrast, for food categories associated with undercooked eggs (e.g., fried/soft-boiled eggs), the initial level of Salmonella contamination and the log 10 reduction due to cooking were the key sources of variability. Important sources of uncertainty varied with both the risk percentile and the food category under consideration. This work adds to previous risk assessments focused on egg production and storage practices, and provides a science-based approach to inform consumer risk communications regarding safe egg handling practices.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Consumer-Phase Salmonella enterica serovar Enteritidis Risk Assessment for Egg-Containing Food Products","attachmentId":43580477,"attachmentType":"pdf","work_url":"https://www.academia.edu/23078582/Consumer_Phase_Salmonella_enterica_serovar_Enteritidis_Risk_Assessment_for_Egg_Containing_Food_Products","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/23078582/Consumer_Phase_Salmonella_enterica_serovar_Enteritidis_Risk_Assessment_for_Egg_Containing_Food_Products"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="54934265" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/54934265/Assessment_of_the_Risk_of_Salmonellosis_Linked_to_the_Consumption_of_Liquid_Egg_Products_Made_from_Internally_Contaminated_Shell_Eggs_Initially_Stored_at_65_F_18_C_Compared_with_Eggs_Stored_at_45_F_7_C_">Assessment of the Risk of Salmonellosis Linked to the Consumption of Liquid Egg Products Made from Internally Contaminated Shell Eggs Initially Stored at 65°F (18°C) Compared with Eggs Stored at 45°F (7°C)</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="26566446" href="https://independent.academia.edu/JanellKause">Janell Kause</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food Protection</p><p class="ds-related-work--abstract ds2-5-body-sm">According to the U.S. Food and Drug Administration&#39;s (FDA&#39;s) rule on “Prevention of Salmonella Enteritidis in Shell Eggs during Production, Storage, and Transportation,” shell eggs intended for human consumption are required to be held or transported at or below 45°F (7.2°C) ambient temperature beginning 36 h after time of lay. Meanwhile, eggs in hatcheries are typically stored at a temperature of 65°F (18.3°C). Although most of those eggs are directed to incubators for hatching, excess eggs have the potential to be diverted for human consumption as egg products through the “breaker” market if these eggs are refrigerated in accordance with FDA&#39;s requirement. Combining risk assessment models developed by the U.S. Department of Agriculture&#39;s Food Safety and Inspection Service for shell eggs and for egg products, we quantified and compared Salmonella Enteritidis levels in eggs held at 65°F versus 45°F, Salmonella Enteritidis levels in the resulting egg products, and the...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Assessment of the Risk of Salmonellosis Linked to the Consumption of Liquid Egg Products Made from Internally Contaminated Shell Eggs Initially Stored at 65°F (18°C) Compared with Eggs Stored at 45°F (7°C)","attachmentId":71052937,"attachmentType":"pdf","work_url":"https://www.academia.edu/54934265/Assessment_of_the_Risk_of_Salmonellosis_Linked_to_the_Consumption_of_Liquid_Egg_Products_Made_from_Internally_Contaminated_Shell_Eggs_Initially_Stored_at_65_F_18_C_Compared_with_Eggs_Stored_at_45_F_7_C_","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/54934265/Assessment_of_the_Risk_of_Salmonellosis_Linked_to_the_Consumption_of_Liquid_Egg_Products_Made_from_Internally_Contaminated_Shell_Eggs_Initially_Stored_at_65_F_18_C_Compared_with_Eggs_Stored_at_45_F_7_C_"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="17963110" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/17963110/An_Overview_of_the_Salmonella_Enteritidis_Risk_Assessment_for_Shell_Eggs_and_Egg_Products">An Overview of the Salmonella Enteritidis Risk Assessment for Shell Eggs and Egg Products</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="37886576" href="https://drugabuse.academia.edu/BruceHope">Bruce Hope</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Risk Analysis, 2002</p><p class="ds-related-work--abstract ds2-5-body-sm">This article summarizes a quantitative microbial risk assessment designed to characterize the public health impact of consumption of shell eggs and egg products contaminated with Salmonella Enteritidis (SE). This risk assessment's objectives were to: (1) establish the baseline risk of foodborne illness from SE, (2) identify and evaluate potential risk mitigation strategies, and (3) identify data gaps related to future research efforts. The risk assessment model has five modules. The Egg Production module estimates the number of eggs produced that are SE-contaminated. Shell Egg Processing, Egg Products Processing, and Preparation & Consumption modules estimate the increase or decrease in the numbers of SE organisms in eggs or egg products as they pass through storage, transportation, processing, and preparation. A Public Health Outcomes module then calculates the incidence of illnesses and four clinical outcomes, as well as the cases of reactive arthritis associated with SE infection following consumption. The baseline model estimates an average production of 2.3 million SE-contaminated shell eggs/year of the estimated 69 billion produced annually and predicts an average of 661,633, human illnesses per year from consumption of these eggs. The model estimates % 94% of these cases recover without medical care, 5% visit a physician, an additional 0.5% are hospitalized, and 0.05% result in death. The contribution of SE from commercially pasteurized egg products was estimated to be negligible. Five mitigation scenarios were selected for comparison of their individual and combined effects on the number of human illnesses. Results suggest that mitigation in only one segment of the farm-to-table continuum will be less effective than several applied in different segments. Key data gaps and areas for future research include the epidemiology of SE on farms, the bacteriology of SE in eggs, human behavior in food handling and preparation, and human responses to SE exposure.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"An Overview of the Salmonella Enteritidis Risk Assessment for Shell Eggs and Egg Products","attachmentId":39802409,"attachmentType":"pdf","work_url":"https://www.academia.edu/17963110/An_Overview_of_the_Salmonella_Enteritidis_Risk_Assessment_for_Shell_Eggs_and_Egg_Products","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/17963110/An_Overview_of_the_Salmonella_Enteritidis_Risk_Assessment_for_Shell_Eggs_and_Egg_Products"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="97437988" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/97437988/A_dynamic_predictive_model_for_the_growth_of_Salmonella_spp_and_Staphylococcus_aureus_in_fresh_egg_yolk_and_scenario_based_risk_estimation">A dynamic predictive model for the growth of Salmonella spp. and Staphylococcus aureus in fresh egg yolk and scenario-based risk estimation</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="37365801" href="https://independent.academia.edu/HongSeokin">Seok-in Hong</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Control, 2020</p><p class="ds-related-work--abstract ds2-5-body-sm">The present study aimed to develop and validate a predictive model of Salmonella spp. and Staphylococcus aureus growth in fresh egg under isothermal and non-isothermal (fluctuating temperature) conditions and also estimate infection probability based on Monte Carlo simulation and scenario analysis. Egg yolk and egg white were inoculated with six serovars of Salmonella and three strains of S. aureus and stored at 5, 10, 20, 30, and 37°C. No growth of Salmonella spp. and S. aureus was observed at all temperatures in egg white. However, growth of both strains was observed at above 10°C in egg yolk. Primary growth models for both strains in egg yolk were developed based on the Baranyi model. Secondary models were developed as a function of temperature for lag phase duration (LPD) and maximum specific growth rate (μ max) using Davey and second-order polynomial, and square root models, respectively. The primary and secondary models for both strains were fitted well with a high degree of goodness-of-fit (R 2 ≥ 0.99). Bias factor (B f) was 0.96-1.08, and root mean square error (RMSE) was 0.04-0.15 log CFU/mL. The model was validated and found to be applicable to a scenario involving the consumption of an egg omelet, and other strains of S. aureus, including food isolates. As the results of validation, the developed model was conservatively applicable to other strains (B f : 0.88-1.07, RMSE: 0.05-0.23 log CFU/mL) and egg products (B f : 0.94-1.09, RMSE: 0.04-0.06 log CFU/mL of μ max). The dynamic model was validated for 3 temperature profiles: 1) rapidly changing and 2) slowly changing at 10-25°C, and 3) 2-h cycles change at 15-30°C with corresponding RMSE values less than 0.5 log CFU/mL. Using a baseline simulation model, the probability of infection for Salmonella spp. and S. aureus from the consumption of ready-to-eat egg products (e.g., rolled omelet) was estimated as zero. However, scenario analysis that factored for possible initial contamination by pathogens in egg products suggested that the probability of infection has a positive relationship with initial contamination level. The developed growth model can provide useful data for quantitative microbial risk assessment and risk management options of Salmonella spp. and S. aureus during the consumption of egg-related foods.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"A dynamic predictive model for the growth of Salmonella spp. and Staphylococcus aureus in fresh egg yolk and scenario-based risk estimation","attachmentId":99059779,"attachmentType":"pdf","work_url":"https://www.academia.edu/97437988/A_dynamic_predictive_model_for_the_growth_of_Salmonella_spp_and_Staphylococcus_aureus_in_fresh_egg_yolk_and_scenario_based_risk_estimation","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/97437988/A_dynamic_predictive_model_for_the_growth_of_Salmonella_spp_and_Staphylococcus_aureus_in_fresh_egg_yolk_and_scenario_based_risk_estimation"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":43580469,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":43580469,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_43580469" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. You can download the paper by clicking the button above.</p></div></div></div></div><div class="ds-sidebar--container js-work-sidebar"><div class="ds-related-content--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="0" data-entity-id="6899330" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/6899330/Salmonella_Enteritidis_Risk_Assessment_A_Kinetic_Analysis">Salmonella Enteritidis Risk Assessment: A Kinetic Analysis</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="11591119" href="https://independent.academia.edu/SergioAlmonacid">Sergio Almonacid</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food Science, 2002</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Salmonella Enteritidis Risk Assessment: A Kinetic Analysis","attachmentId":48678263,"attachmentType":"pdf","work_url":"https://www.academia.edu/6899330/Salmonella_Enteritidis_Risk_Assessment_A_Kinetic_Analysis","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/6899330/Salmonella_Enteritidis_Risk_Assessment_A_Kinetic_Analysis"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="1" data-entity-id="17928361" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/17928361/Kinetics_Model_Comparison_for_the_Inactivation_of_Salmonella_Serotypes_Enteritidis_and_Oranienburg_in_10_Salted_Liquid_Whole_Egg">Kinetics Model Comparison for the Inactivation of Salmonella Serotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="37840490" href="https://independent.academia.edu/VijayJuneja1">Vijay Juneja</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Foodborne Pathogens and Disease, 2013</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Kinetics Model Comparison for the Inactivation of Salmonella Serotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg","attachmentId":39783908,"attachmentType":"pdf","work_url":"https://www.academia.edu/17928361/Kinetics_Model_Comparison_for_the_Inactivation_of_Salmonella_Serotypes_Enteritidis_and_Oranienburg_in_10_Salted_Liquid_Whole_Egg","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/17928361/Kinetics_Model_Comparison_for_the_Inactivation_of_Salmonella_Serotypes_Enteritidis_and_Oranienburg_in_10_Salted_Liquid_Whole_Egg"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container 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