Hot air treatment for surface decontamination of table eggs

Pasquali, Frédérique; Fabbri, Angelo; Cevoli, Chiara; Manfreda, Gerardo; Franchini, A.

doi:10.1016/j.foodcont.2009.07.003

Cited by 30 publications

(18 citation statements)

References 13 publications

(14 reference statements)

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“…In the present study, a lower decrease rate was observed in air packed eggs during storage at 25°C in comparison with nonpacked and nontreated table eggs inoculated with the same pathogens and stored over 1 mo at room temperature Pasquali et al, 2010). In this study, a Salmonella survival with a constant load was observed on packed eggs, whereas 1 log reduction of the Salmonella load was observed in nonpacked ones (Pasquah et al, 2010).…”

Section: I Discussionsupporting

confidence: 40%

Modified-atmosphere packaging of hen table eggs: Effects on pathogen and spoilage bacteria

et al. 2012

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As part of a more comprehensive research activity on the use of modified-atmosphere packaging for the improvement of quality and functional properties of table eggs, the effects of air, 100% CO(2), and 100% O(2) packaging were also evaluated on the survival of experimentally inoculated pathogen bacteria (Salmonella Enteritidis, Escherichia coli, and Listeria monocytogenes) as well as on spoilage bacteria (total aerobic mesophilic bacteria) on table eggs during 30 d of storage at 4, 25, and 37°C by colony count method. In general, temperatures played a major role, rather than gasses, in influencing the bacterial survival. In particular, the lowest microbial loads were registered at 4°C on E. coli and spoilage bacteria, whereas 37°C was the best storage temperature to avoid the psychrotropic microorganism L. monocytogenes development regardless of the gas used. One hundred percent CO(2) packaging, in association with a low storage temperature (4°C), had a significant positive effect in reducing Salmonella loads. On eggs inoculated with L. monocytogenes and stored at 4°C as well as on eggs containing only spoilage bacteria and stored at 25°C, 100% CO(2) resulted the best gas in comparison with air and O(2). One hundred percent CO(2) packaging showed no negative effect on pathogen survival compared with air. Although further improvements are required to control RH within packaging to limit bacteria growth/survival, in view of the positive effects of CO(2) packaging on quality traits of table eggs, 100% CO(2) packaging might represent a promising innovative technique for the maintenance of egg characteristics during transport, retail, and domestic storage.

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Section: I Discussionsupporting

confidence: 40%

Modified-atmosphere packaging of hen table eggs: Effects on pathogen and spoilage bacteria

et al. 2012

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“…hot air, hot water, infra-red radiation, and atmospheric steam (James et al, 2002;Pasquali et al, 2010), in addition to slightly acidic electrolyzed water (Cao et al, 2009). However, some of the reports were mainly focused on the process conditions to be used without causing damages to the shell, protein coagulation sensitive biomolecules, but did not specify the decontamination efficacy (James et al, 2002;Fuhrmann et al, 2010).…”

Section: Microbiological Analysismentioning

confidence: 99%

“…Several alternative approaches for the superficial decontamination of shell eggs have been proposed, including pulsed light technology (Hierro et al, 2009) and heat treatments, i.e. hot air, hot water, infra-red radiation, and atmospheric steam (James et al, 2002;Pasquali et al, 2010), in addition to slightly acidic electrolyzed water (Cao et al, 2009) or ozone and UV radiation (Rodriguez-Romo and Yousef, 2005;Fuhrmann et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs

Ragni

Berardinelli

Vannini

et al. 2010

Journal of Food Engineering

181

127

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“…Pasquali et al [30] showed that pasteurization of intact whole table eggs can be achieved by heating to 60 °C for 8 s with the use of hot air generators while the eggs were rotating and rolling by mechanical means, followed by a treatment of cold air (20–25 °C) for 32 s. This treatment showed a significant reduction in S. Enteritidis on the shells of the eggs while the quality of the eggs was not affected.…”

Section: Pasteurization Of Eggsmentioning

confidence: 99%

Reducing Risk of Salmonellosis through Egg Decontamination Processes

Keerthirathne

Ross

Fallowfield

et al. 2017

IJERPH

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Eggs have a high nutritional value and are an important ingredient in many food products. Worldwide foodborne illnesses, such as salmonellosis linked to the consumption of eggs and raw egg products, are a major public health concern. This review focuses on previous studies that have investigated the procedures for the production of microbiologically safe eggs. Studies exploring pasteurization and decontamination methods were investigated. Gamma irradiation, freeze drying, hot air, hot water, infra-red, atmospheric steam, microwave heating and radiofrequency heating are all different decontamination methods currently considered for the production of microbiologically safe eggs. However, each decontamination procedure has different effects on the properties and constituents of the egg. The pasteurization processes are the most widely used and best understood; however, they influence the coagulation, foaming and emulsifying properties of the egg. Future studies are needed to explore combinations of different decontamination methods to produce safe eggs without impacting the protein structure and usability. Currently, eggs which have undergone decontamination processes are primarily used in food prepared for vulnerable populations. However, the development of a decontamination method that does not affect egg properties and functionality could be used in food prepared for the general population to provide greater public health protection.

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Hot air treatment for surface decontamination of table eggs

Cited by 30 publications

References 13 publications

Modified-atmosphere packaging of hen table eggs: Effects on pathogen and spoilage bacteria

Modified-atmosphere packaging of hen table eggs: Effects on pathogen and spoilage bacteria

Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs

Reducing Risk of Salmonellosis through Egg Decontamination Processes

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