Effect of cold atmospheric pressure plasma treatment of eggshells on the total bacterial count inoculated <i>Salmonella</i> Enteritidis and selected quality parameters

Moritz, Maike; Wiacek, Claudia; Weihe, Thomas; Ehlbeck, Jörg; Weltmann, Klaus‐Dieter; Braun, Peggy G.

doi:10.1002/ppap.202000061

Cited by 15 publications

(9 citation statements)

References 25 publications

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“…Several of these non-thermal technologies, including high hydrostatic pressure, ultrasound, pulsed light, cold plasma, and ozonation, have recently been proposed for use in the egg industry [46]. Results of Ragni et al [47], Dasan et al [48] and Moritz et al [49] indicated that atmospheric plasma either gas or pressure significantly decreased in different Salmonella species, with no adverse influences on egg quality. It is well-established that Cold Plasma has a germicidal action [50].…”

Section: Direct Methods Of Preventing Egg Spoilagementioning

confidence: 99%

Approaches of Egg Decontamination for Sustainable Food Safety

et al. 2022

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Eggs are a rich source of protein, minerals, lipids, and vitamins. Eggs are an essential source of bacterial microflora. Controlling antimicrobial resistance and reducing food loss and waste are essential for a sustainable future. To prevent spoilage and to preserve eggs, a variety of techniques, including thermal and non-thermal, are often used. This paper explores the decontamination methods for egg preservation that have been applied. In previous studies, the initial contamination of the eggs varied from 2 to 9 log CFU per egg. Either thermal or non-thermal techniques resulted in reduced concentrations of Salmonella enteritidis, Salmonella typhimurium, and Escherichia coli, respectively, on the surface of the egg that ranged 0.62–5.9 log, 1.27–4.9 log, and 0.06–6.39 log, respectively, for the former, and being 1.2–7.8 log, 5.0–7.8 log, and 6.5–6.6 log, respectively, for the latter. Thermal approaches were more effective than the non-thermal approaches. Some of these methods had negative consequences on the egg’s functionality, while combination methods, such as thermoultrasonifcation (ozone-UV radiation or heat‐ozone), mitigated these effects. Other decontamination methods require further investigation, particularly the potential for scaling up for commercial usage and the associated costs. In conclusion, decontamination methods are required to extend shelf life of eggs, and to decrease consumer risks associated with foodborne pathogens.

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Section: Direct Methods Of Preventing Egg Spoilagementioning

confidence: 99%

Approaches of Egg Decontamination for Sustainable Food Safety

et al. 2022

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“…Salmonella spp. has also been found in eggshells in some European countries generating foodborne outbreaks (Lin et al, 2020a;Moritz et al, 2020). About 44% to 68% of salmonellosis cases in the European Union are related to eggs and egg products (Fikiin et al, 2020).…”

Section: Egg Pasteurization and Egg Disinfectionmentioning

confidence: 99%

“…Some of the work done with cold plasma in other products often mentions the ozone-like odor after processing. In the study conducted by Moritz et al (2020), there is a comprehensive evaluation of the egg quality after processing with a semidirect cold plasma for about 300 s. Eighty-six percent of plasma-treated eggs presented a sour odor on the shell after processing. Also, there were scorch marks on the surface and inner shell membrane in 23% of the treated eggs.…”

Section: Cold Plasmamentioning

confidence: 99%

“…However, like in the United States, there is no legal requirement to decontaminate eggshells or pasteurize eggs before reaching the market. Washing eggs is often not allowed (Moritz et al., 2020), and there are several inconsistencies in the European regulation regarding storage temperature and humidity (Fikiin et al., 2020). The main reason for the lack of pasteurization of eggs is the required long processing time (50–180 min) (Yang and Geveke, 2020; Yang et al., 2020).…”

Section: Egg Pasteurization and Egg Disinfectionmentioning

confidence: 99%

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A review on egg pasteurization and disinfection: Traditional and novel processing technologies

Bermúdez‐Aguirre

Niemira

2022

Comp Rev Food Sci Food Safe

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Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs and egg products. Regulations about whether eggs should be pasteurized are very different and inconsistent worldwide. In the United States, eggs are not required to be pasteurized. Hence, less than 3% of the eggs in the country are pasteurized. The standard pasteurization method (57°C, 57.5 min) uses a long thermal process that increases the cost of the product and affects its quality. Foodborne outbreaks can be reduced if eggs are properly pasteurized to inactivate Salmonella spp. However, the technology to pasteurize eggs needs to offer a faster and more reliable method that can be scaled up to industry settings at a low cost and without affecting product quality. Several novel technologies have been tested for eggshell disinfection and egg pasteurization. Some thermal technologies have been evaluated for the pasteurization of eggs. Microwave has limited penetration depth and is a technical challenge for egg pasteurization. However, radio frequency can penetrate eggshells effectively to inactivate Salmonella, considerably reduce processing time, and maintain the quality of the product. Nonthermal technologies such as ultraviolet, pulsed light, cold plasma, ozone, pressure carbon dioxide, electrolyzed water, and natural antimicrobials have been explored for surface cleaning of the intact egg as alternatives without affecting the internal quality. This review presents some of these novel technologies and the current challenges. It discusses the possible combination of factors to achieve the egg's internal pasteurization and the eggshell's disinfection without affecting the quality at a low cost for the consumer.

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“…Finally, the last subtopic, LTPs in food technology, comprises three papers dealing with eggs, [ 14 ] chicken, [ 15 ] and milk. [ 16 ] Regrettably, a single contribution to the subject of insect pest control [ 17 ] could not be received in time for this S.I., but it will appear in a later issue of this journal in 2021.…”

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confidence: 99%