Application of pectin‐alginate and pectin‐alginate‐laurolyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells

Abstract

This study highlights the potential application of pectin‐alginate blend (PA) and pectin‐alginate‐LAE blend (PAL) coatings to eliminate Salmonella enteriditis 10,118 cross‐contamination without changing the shelf‐life of fresh eggs and their physico‐chemical properties during storage at 7 °C for 42 days. Egg shells were dipped in a solution of Salmonella enteritidis 10,118 with a concentration of 7 x 106 cfu/ml to assess Salmonella cross‐contamination. PA and PAL coatings did not have a significant effect on shelf‐life based on physico‐chemical properties. The egg shells treated with PA and PAL coatings had a significantly lower microbial population compared to the uncoated egg shells. PA and PAL coatings effectively inhibited the growth of Salmonella after 1 and 7 days of storage, respectively. In addition, no outgrowth was observed up to 42 days. Practical applications This study highlights the results of coating applications on eggs to enhance food safety. In the food industry, the only technology applied to eggs is brushing, however, this technique does not eliminate the safety risks such as Salmonella and other pathogenic bacteria. The coating enhances the shelf‐life of eggs and their safety in terms of human consumption, by blocking the horizontal cross‐contamination. Our results can be integrated with other studies to bring this technology from the lab to the egg industry.

The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis

“…Particularly, ozone and ultrasound treatments significantly decreased the surface microbial flora. Our results suggest that a process such as the excellent sealing effects of shellac coating and lysozyme–chitosan coating with high antimicrobial activity could preserve the freshness and increase shelf life of eggs during storage by sealing pores and thus reducing the mass transfer of gas (reported in Part I) and moisture as already confirmed by De Leo et al, () and Morsy et al, (). Lysozyme is a peptidoglycan N‐acetyl‐muramyl‐hydrolase bacteriolytic enzyme commonly found in nature and in egg albumen.…”

Impact of low‐dose gaseous ozone treatment to reduce the growth of in vitro broth cultures of foodborne pathogenic/spoilage bacteria in a food storage cold chamber

“…S. enterica Typhimurium, E. coli , and L. monocytogenes are considered as three key foodborne pathogens in the EU (De Leo et al, 2018; EFSA, 2017). S. enterica Typhimurium outbreaks are related to the consumption of minimally processed products such as fresh vegetables (Choi et al, 2015).…”

Recent advances on chitosan-based films for sustainable food packaging applications

“…Recently, biodegradable polymers derived from renewable resources have been proposed as the future generation of packaging materials (Lei et al, 2014). The basic material employed to form biobased films are polysaccharides, proteins, lipids, and their derivatives (De Leo et al, 2018;Ramos, Valdés, Beltrán, & Garrigós, 2016). Proteins and polysaccharides have acceptable mechanical and gas barrier properties, but they show high moisture sensitivity (Rhim & Ng, 2007).…”