Investigation of Salmonella enteritidis Growth under Varying Temperature Conditions in Liquid Whole Egg: Proposals for Smart Management Technology for Safe Refrigerated Storage

Abstract

This study investigates the growth characteristics of Salmonella enteritidis (S. enteritidis) in liquid whole egg under both isothermal and non-isothermal storage conditions to understand the risks associated with inadequate temperature management in the egg industry. Using controlled laboratory simulations, liquid whole egg samples inoculated with S. enteritidis were stored under various isothermal (5, 15, 25, 35, and 45 °C) and non-isothermal conditions (5–10, 15–20, 25–30, 35–40, and 45–50 °C). The growth behavior of the S. enteritidis was analyzed using a two-step predictive modeling approach. First, growth kinetic parameters were estimated using a primary model, and then the effects of temperature on the estimated specific growth rate and lag time were described using a secondary model. Independent growth data under both isothermal and non-isothermal conditions were used to evaluate the models. The results showed that S. enteritidis exhibits different growth characteristics depending on temperature conditions, emphasizing the need for strict temperature control to prevent foodborne illnesses. To address this, a predictive growth model tailored for non-isothermal conditions was developed and validated using experimental data, demonstrating its reliability in predicting S. enteritidis behavior under dynamic temperature scenarios. Additionally, temperature management technologies were proposed and tested to improve food safety during refrigerated storage. This study provides a scientific basis for improving food safety protocols in the egg industry, thereby protecting public health and maintaining consumer confidence amid temperature fluctuations.