Inactivation of Salmonella Serovars in Liquid Whole Egg by Heat following Irradiation Treatments

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Abstract:

Salmonella is a frequent contaminant on eggs and is responsible for foodborne illnesses in humans. Ionizing radiation and thermal processing can be used to inactivate Salmonella in liquid whole egg, but when restricted to doses that do not affect egg quality, these technologies are only partially effective in reducing Salmonella populations. In this study, the effect of ionizing radiation in combination with thermal treatment on the survival of Salmonella serovars was investigated. Of the six Salmonella serovars tested, Salmonella Senftenberg was the most resistant to radiation (D γ = 0.65 kGy) and heat (D 55°C = 11.31 min, z = 4.9°C). Irradiation followed by thermal treatment at 55 or 57°C improved the pasteurization process. Radiation doses as low as 0.1 kGy prior to thermal treatments synergistically reduced the D 55°C and D 57°C of Salmonella Senftenberg 3.6- and 2.5-fold, respectively. The D 55°C and D 57°C of Salmonella Typhimurium were reduced 2- and 1.4-fold and those of Salmonella Enteritidis were reduced 2- and 1.6-fold, respectively. Irradiation prior to thermal treatment would enable the reduction of heat treatment times by 86 and 30% at 55 and 57°C, respectively, and would inactivate 9 log units of Salmonella serovars.

Document Type: Research Article

Affiliations: 1: Tecnología de los Alimentos, Facultad de Veterinaria, University of Zaragoza, 50013, Zaragoza, Spain 2: Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, Food Safety Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA

Publication date: September 1, 2006

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