is the most frequently reported cause of foodborne outbreaks with known origin in Europe, with eggs and egg products standing out as the most frequent food source (when it was known). The growth and survival of in eggs and egg products have been extensively studied and, recently, it has been reported that factors such as the initial concentration and thermal history of the egg product can also influence its growth capability. Therefore, the objective of this study was to define the boundary zones of the growth/no growth domain of Enteritidis (4 strains) as a function of temperature (low temperature boundary) and the initial concentration in different egg products. A series of polynomial logistic regression equations were successfully adjusted, allowing the study of these factors and their interaction on the probability of growth of Enteritidis in these products. Results obtained indicate that the minimum growth temperatures of Enteritidis are higher in egg white (9.5–18.3 °C) than in egg yolk (7.1–7.8 °C) or liquid whole egg (7.2–7.9 °C). Results also demonstrate that in raw liquid whole egg and raw and pasteurized egg white, the minimum growth temperature of Enteritidis does depend on the initial concentration. Similarly, the previous thermal history of the egg product only influenced the minimum growth temperature in some of them. On the other hand, large differences in the minimum growth temperatures among strains were observed in some products (up to approx. 6 °C in egg white). Finally, it should be noted that none of the strains grew at 5 °C under any of the conditions assayed. Therefore, storage of egg products (particularly whole liquid egg and egg yolk) below this temperature might be regarded/proposed as a good management approach. Our experimental approach has allowed us to provide a more accurate prediction of Enteritidis minimum growth temperatures in egg products by taking into account additional factors (initial concentration and thermal history) while also providing a quantification of the intra-specie variability. This would be of high relevance for improving the safety of egg products.

中文翻译：

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模拟生蛋黄、蛋清和液体全蛋中肠炎沙门氏菌的低温生长边界：初始浓度的影响

是欧洲已知来源的食源性疫情最常报告的原因，其中鸡蛋和蛋制品是最常见的食物来源（当已知时）。蛋和蛋制品中的生长和存活已被广泛研究，最近有报道称，蛋制品的初始浓度和热历史等因素也会影响其生长能力。因此，本研究的目的是确定肠炎杆菌（4 株）生长/不生长区域的边界区域，作为温度（低温边界）和不同蛋制品中初始浓度的函数。成功调整了一系列多项式逻辑回归方程，从而可以研究这些因素及其相互作用对这些产品中肠炎球菌生长概率的影响。获得的结果表明，肠炎杆菌在蛋清中的最低生长温度（9.5-18.3°C）高于蛋黄（7.1-7.8°C）或液体全蛋（7.2-7.9°C）。结果还表明，在生液体全蛋和生巴氏灭菌蛋清中，肠炎杆菌的最低生长温度确实取决于初始浓度。同样，蛋制品之前的热历史仅影响其中一些蛋制品的最低生长温度。另一方面，在某些产品中观察到菌株之间的最低生长温度存在很大差异（蛋清中最高约 6 °C）。最后，应该指出的是，在任何测定条件下，没有任何菌株在 5°C 下生长。因此，低于该温度储存蛋制品（特别是全蛋液和蛋黄）可能被视为/建议作为一种良好的管理方法。我们的实验方法使我们能够通过考虑其他因素（初始浓度和热历史）来更准确地预测蛋制品中肠炎球菌的最低生长温度，同时还提供种内变异性的量化。这对于提高蛋制品的安全性具有高度相关性。