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Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs
Author(s) -
Schuman J.D.,
Sheldon B.W.,
Vandepopuliere J.M.,
Ball Jr H.R.
Publication year - 1997
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.1997.00253.x
Subject(s) - salmonella enteritidis , microbiology and biotechnology , salmonella , biology , food science , enterobacteriaceae , chemistry , escherichia coli , bacteria , biochemistry , genetics , gene
The effects of water‐bath immersion heat treatments on the inactivation of Salmonellaenteritidis within intact shell eggs were evaluated. Six pooled strains of Salm. enteritidis ( ca 3×10 8 cfu, inoculated near the centre of the yolk) were completelyinactivated within 50–57·5 min at a bath temperature of 58°C and within 65–75min at 57°C (an 8·4 to 8·5‐ D process per egg). Following the initial 24 to35‐min come‐up period, semilogarithmic survivor curves obtained at 58 and 57°C yieldedapparent decimal reduction times ( D ‐values) of 4·5 and 6·0 min, respectively.Haugh unit values increased during heating, while yolk index and albumen pH values wereunaffected. Albumen clarity and functionality were affected by the thermal treatments; therefore,extended whip times would be required for meringue preparation using immersion‐heated eggwhites. Immersion‐heated shell eggs could provide Salmonella ‐free ingredients for thepreparation of a variety of minimally‐cooked foods of interest to consumers and foodserviceoperators.