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

This study investigates the growth characteristics of <i>Salmonella enteritidis</i> (<i>S. enteritidis</i>) 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 <i>S. enteritidis</i> 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 <i>S. enteritidis</i> 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 <i>S. enteritidis</i> 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 <i>S. enteritidis</i> 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.