AS THE FOOD INDUSTRY IS TRENDING STRONGLY TOWARD MILDER PROCESSING, NEW SAFETY CONSIDERATIONS HAVE EMERGED. ALTHOUGH THE LOG REDUCTION OF PATHOGENS OF CONCERN REMAINS THE CRITERION FOR MEASURING THE SAFETY OF A NEW PROCESS, IT IS IMPORTANT TO CONSIDER THE HAZARDOUS ADAPTIVE RESPONSES THAT A SURVIVING SUB-POPULATION MAY UNDERGO DURING SUCH A PROCESS. THIS STUDY MEASURES THIS POTENTIAL HAZARD AS APPLIED TO PASTEURIZATION OF SHELL EGGS. THERMAL TREATMENT IS OFTEN USED IN PASTEURIZING SHELL EGGS BUT THE SLOW RATES OF HEATING MAY INCREASE THE VIRULENCE OF SALMONELLA ENTERITIDIS, A SEROVAR WITH THE GREATEST FITNESS TO EGG ENVIRONMENT. WE PROPOSE MEASURING THE CHANGES IN VIRULENCE WHEN THE BACTERIUM IS GROWN IN THE YOLK OF INTACT SHELL EGGS AND SUBJECTED TO VARIOUS HEATING RATES. CHANGES IN VIRULENCE WILL BE MEASURED IN VITRO USING THE GENE TRANSCRIPTION APPROACH AS WELL AS IN VIVO USING A MOUSE MODEL. POTENTIAL INCREASE IN PROCESSING RESISTANCE ALSO WILL BE MEASURED AS D55°C-VALUE FOR SALMONELLA ENTERITIDIS POPULATION THAT MAY HAVE THERMALLY ADAPTED DURING DIFFERENT HEATING RATES. IN SOME SHELL EGGS PASTEURIZATION METHOD, HEAT-OZONE COMBINATION IS USED. THEREFORE, WE ALSO WILL MEASURE THE EFFECT OF OZONE APPLICATION ON CHANGES IN VIRULENCE AND PROCESSING RESISTANCE OF SALMONELLA ENTERITIDIS.THIS STUDY WILL HELP IN DEFINING THE PROCESSING PRACTICES THAT INCREASE PATHOGEN VIRULENCE, AND THUS IT WILL HELP IN MINIMIZING THE RISK OF DISEASE TRANSMISSION, PARTICULARLY RESULTING FROM SHELL EGGS.

Ohio State University, The, Columbus OH

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