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THERMAL INACTIVATION OF SALMONELLA ENTERITIDIS BY BOILING AND FRYING EGG METHODS
Author(s) -
DE PAULA CHEILA MINÉIA DANIEL,
MARIOT ROBERTA FOGLIATTO,
TONDO EDUARDO CESAR
Publication year - 2005
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.0149-6085.2005.25555.x
Subject(s) - boiling , salmonella enteritidis , yolk , food science , population , chemistry , water activity , microorganism , contamination , salmonella , biology , water content , bacteria , ecology , demography , geotechnical engineering , organic chemistry , sociology , engineering , genetics
Salmonella enteritidis was cultivated in egg yolks and submitted to boiling and frying methods commonly used in domestic conditions in the south of Brazil. The results have demonstrated a rapid growth of the microorganism reaching counts of 9.0 log 10 at 168 h. When contaminated shell eggs were placed in water and slowly heated, a population of approximately 7.0 log 10 was completely inactivated after boiling for 1 min. However, in eggs placed directly in boiling water, the reduction was only 1.35 log 10 after 1 min, and the entire population was eliminated after 3 min. A reduction of approximately 2.78 log 10 was observed after frying for 1.5, 2.0 and 2.5 min. Even though the solidification of yolk has been pointed out as an indicator of S. enteritidis elimination in egg yolks, attention should be given to frying procedures, as considerable high levels of this microorganism could be recovered even from solidified yolks.