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Effect of sample thickness, ultraviolet irradiation and storage temperature on bacterial activity, storability and functional properties (foamability and stability) of liquid egg were investigated. Eggs were contaminated with prepared Salmonella suspension 108/mL. Separated albumen and yolk samples were poured in three thicknesses (1, 2 and 3 mm) and irradiated at 3, 5 10, 15 min with ultraviolet radiation and were stored at 5, 15, 25, 37 °C for up to 8 days. Observations indicated that all ultraviolet irradiation times, reduced the total count of Salmonella bacteria in egg samples. Although, functional properties were improved, protein oxidation in both albumen and yolk increased. After the first 2 days of storage, total counts of Salmonella and protein oxidation of eggs decreased solely in the 5 °C treatment. It is concluded that irradiation treatment can be used to decrease bacterial contamination of liquid egg albeit not below the safe level for raw consumption. Furthermore, the best irradiation times to improve foam ability and stability were 10 and 5 min, respectively.

Effect of UV irradiation, sample thickness and storage temperature on storability, bacterial activity and functional properties of liquid egg