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Salmonella Inactivation in Liquid Whole Egg by Thermoradiation
Author(s) -
SCHAFFNER D.F.,
HAMDY M.K.,
TOLEDO R.T.,
TIFT M.L.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb07909.x
Subject(s) - lysozyme , salmonella , chemistry , egg white , salmonella enteritidis , denaturation (fissile materials) , food science , microbiology and biotechnology , biochemistry , biology , bacteria , nuclear chemistry , genetics
Salmonella enteritidis in liquid whole egg (LWE) was inactivated using heat, radiation and thermoradiation (combined heat and radiation). Rates of Salmonella inactivation were determined as a function of radiation dose, temperature, initial cell number and pH. Thermoradiation caused a greater reduction in viable cell number than either heat or radiation alone. This effect was more pronounced at pH 6.5 than at pH 7.0, and more so at 60°C than at 50°C. The lower the initial cell number, the faster the rate of Salmonella inactivation. Physical denaturation of LWE was not apparent after thermoradiation below 60°C, and endogenous egg white lysozyme was not affected by thermoradiation (19.5 krad, 60°C) treatment.