| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 107 === Eggs were one of the most complete nutritional foods and used for cooking in most families. Liquid eggs had the advantages of convenience and food safety. Furthermore, liquid eggs could reduce the labor costs, food safety and improve the capacity of production. It has been favored by the institutional food service and food manufacturers day by day. It was reported that Salmonellosis is one of the most primary foodborne diseases in the world. There are many types of foods potentially contaminated with Salmonella spp. such as eggs. In recent years, there were many cases of contamination by Salmonella in egg and egg products. The aim of this study was to investigate that the quantitative microbial risk assessment for Salmonella spp. in unpasteurized liquid eggs at egg products manufacturer. The estimation of Salmonella exposure in unpasteurized liquid eggs from processing, storage and distribution. The company information were validated through in depth interviews. Then, the air temperature and processing time of liquid egg production were collected by using data logger. The data of cold chain showed that average temperature were 19.59℃ and 23.40℃ in processing and tally area, respectively. These results indicated that the average temperature in processing and tally area were higher than storage temperature of refrigerated foods, so strengthen management of cold chain was necessarily. The exposure assessment showed the mean of Salmonella spp. in unpasteurized liquid egg was 1.54 log CFU/package. In order to verify the applicability of predicted microbial model, Salmonella enterica BCRC 10747 was inoculated into unsterilized liquid eggs and evaluated for growth at 15 and 25°C. The both Af and Bf values were 1.29, indicating that the predicted microbial model was credible. A quantitative risk assessment for Salmonella in unsterilized liquid egg was using Monte Carlo simulation in @RISK software. The mean risk of Salmonella spp. detected per package was 1.06×10-2 (baseline). Furthermore, each risk of alternatives was calculated to assess value changes by scenario analysis. Compared with baseline, temperature control (Alt # 1), processing control (Alt # 2) and contamination level and prevalence control (Alt # 3) could reduce risk to 1.32×10-3, 4.95×10-4 and 8.61×10-3, respectively. Further, combination of Alt # 1, Alt # 2 and Alt # 3 (Alt # 4) could reduce risk to 1.81×10-3. The value was decreased 8.79×10-3 compared with baseline. These evidences suggested that a quantitative risk assessment tool and scenario analysis could evaluate the risk of Salmonella spp. in unpasteurized liquid eggs. This research can be provided as a reference to case of egg products manufacturer, and expect to achieve the prevention and reduction of risk for Salmonella contamination.
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