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Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs
Author(s) -
Sert Durmus,
Aygun Ali,
Torlak Emrah,
Mercan Emin
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6126
Subject(s) - haugh unit , yolk , ultrasonic sensor , eggshell , shell (structure) , ultrasound , contamination , materials science , chemistry , zoology , analytical chemistry (journal) , chromatography , composite material , biology , food science , acoustics , physics , ecology , body weight , endocrinology , feed conversion ratio
Backround In this study, hen eggs which were experimentally contaminated with Esherichia coli ATCC 25922 were used. Contaminated eggs were washed statically ( S5 to S30 ; 0 kHz ) and by ultrasonic waves ( U5 to U30 ; 35 kHz ) for given applications of time (5, 15 and 30 min), then the eggs were stored at 22°C for 14 days . Results Depending on the time of ultrasonic application, a significant increase in egg shell strength ( P < 0.01) was recorded. The highest value of the Haugh unit (67.93, 1 day) was observed on the eggs which were washed by ultrasonic waves. Yolk width values of ultrasonic washed eggs diminished. E. coli was completely removed by 30 min of ultrasonic application. During storage E. coli growth was not detected on the eggs which were washed by ultrasonic waves except the eggs in U5 group (2.04 log CFU eggshell −1 ) on the first day of storage . Conclusion Depending on the time of ultrasonic application a significant increase in egg quality parameters (shell strength, albumen height, Haugh units, and yolk height) were observed. The application of ultrasound led to a significant reduction in E. coli numbers on egg shells. © 2013 Society of Chemical Industry