Wplyw roznych czynnikow na zachowanie sie paleczek Salmonella w jajach i proszku jajowym

• Autorzy: Radkowski M
• Języki publikacji: PL

Abstrakty

PL

Zbadano możliwości przenikania pałeczek Salmonella przez skorupkę do wnętrza jaj, przeżywalność ich na skorupkach i wewnątrz jaj. Ponadto określono wpływ temperatury i czasu składowania na przeżywalność pałeczek Salmonella w proszku jajowym. Wykazano, że pałeczki Salmonella zamierają stopniowo na skorupkach jaj w każdej temperaturze, ale tempo tego zamierania jest wyraźnie szybsze w temp. 30°C lub 20°C niż 2°C. Stwierdzono, że pałeczki Salmonella zamierają szybciej w czasie krótkiego suszenia w temp. 18°C, 42°C, 45°C i 48°C na skorupkach jaj niż na szkiełkach podstawowych, na podstawie czego wnioskuje się, że zewnętrzna warstwa skorupki jaja może wywierać działanie bakteriobójcze. Wprowadzając pałeczki Salmonella pod skorupki jaj do białka, wykazano, że mechanizmy przeciwbakteryjne białka jaja kurzego działają skuteczniej wkrótce po zniesieniu jaj niż po kilku dniach. Badając zachowanie się pałeczek Salmonella w proszku jajowym podczas składowania w temp. 20°C, 30°C, 40°C i 50°C, stwierdzono, że tempo zamierania tych bakterii było różne w zależności od typu pałeczek Salmonella. Na podstawie wyników badań własnych wydaje się, że gdyby świeżo wyprodukowany proszek jajowy składowano przez pewien czas przed jego użyciem w podwyższonej temperaturze, to niebezpieczeństwo salmonellowych zatruć pokarmowych związanych ze spożyciem tego produktu w takiej lub innej postaci mogłoby być zmniejszone.

EN

In this study the posibility of Salmonella spp. penetration through the shell into the eggs and the survival of these bacteria on the egg shells inside of the eggs was studied. The effect of various temperatures and time of storage on the survival of Salmonella spp. in egg powder was determined. It was proved that Salmonella spp. gradually destructed on the egg shells at each temperature of the experimental variants, however, the rates of destruction were distinctly quicker at the temperatures: 30°C or 20°C than at 2°C. It was stated that Salmonella spp. were distructing much quicker on the eggs shells than on slides during the short drying and storage at 18°C, 42°C, 45°C, 48°C. On the basis of these results, it may be concluded that the outer layer of the egg shells may have a bacteriocidal effect. The introduction of Salmonella spp. into the egg albumen under the egg shells showed that the antimicrobial defense mechanisms of the egg albumen of hens were more efficient soon after the eggs had been laid than after a few days. While studying the survival of Salmonella spp. in egg powder during the storage at 20°C, it was found that the rate of the bacteria destruction was different depending on Salmonella serotypes. The conducted studies seem to indicate that if the freshly produced egg powder was stored at higher temperature for some time before consumption, the danger of Salmonella food poisoning would be lower.

Słowa kluczowe

PL

bakterie; Salmonella; przezywalnosc bakterii; higiena zywnosci; przechowywanie zywnosci; temperatura przechowywania; czas przechowywania; surowce zwierzece; zywnosc; jaja; proszek jajowy

EN

bacteria; Salmonella; bacterial survival; food hygiene; food storage; storage time; animal raw material; food; egg; powdered egg

• Wydawca: -
• Czasopismo: Acta Academiae Agriculturae ac Technicae Olstenensis. Veterinaria
• Rocznik: 1994
• Tom: 21, Suppl.A
• Opis fizyczny: s.43,tab.,bibliogr.

Twórcy

autor

Radkowski M

• Akademia Rolniczo-Techniczna, Olsztyn

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