ПРИСУСТВО НА SALMONELLA ENTERITIDIS ВО ТЕСТЕНИНИ СО ЈАЈЦА. (Bulgarian)

GROWTH OF SALMONELLA ENTERITIDIS IN EGG-BASED PASTA. (English)

The food safety is significant health and economic issue. Many foodborne microorganisms are causing alimentary infection and they are main reason for millions of disease outbreaks worldwide. Salmonella enterica subsp. entericа serovar Enteritidis is one of the most common pathogenic bacteria causing foodborne human disease. Salmonella spp. are alive to heat, pH value highest than 9.0 and lower than 4.5 have bactericidal effect and aw for their growth is lower than 0.93. The bacteria from genus Salmonella appears to be resistance to drying, slating and smocking and therefore they can be found in the wide types of food. The aim of the paper was to review the literature data for foodborne salmonellosis prevalence in human with attention to growth in egg-based pasta. Pasta is a useful food for people and has a significant place in the diet. They are cheap, easy for cooking, and wholesome, and can be stored for a long period compared with some other foods. The basic raw materials for production of pasta are flour and chicken's eggs. Since eggs are used for the production of pasta, due to insufficient thermal treatment of the mixture during the pasta drying phase, they can be a potential risk for the presence of bacteria implicating the high risk to consumer health. Inside the egg, the growth of Salmonella is facilitated by the temperature of storage. Eggs should be stored at a constant temperature that should not exceed 20oC. If Salmonella reaches the egg yolk, it can grow rapidly even at room temperature (25oC). The high incidence of salmonellosis can be preventing by using the fresh eggs and practicing GHP during food manufacturing. The conditions for fresh pasta drying have a great influence on the final product quality from the aspect of texture and consistency. The thermal treatment of fresh pasta at 102°C for 100 seconds and packing at modified atmosphere can prevent the microbiological hazards in the final product. In order to eliminate or reduce microbiological risks in pasta, it should be useful the knowledge of the antimicrobial ability of plants essential oils and possibilities for their application in the technology of pasta production. [ABSTRACT FROM AUTHOR]

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