Hot air treatment for surface decontamination of table eggs experimentally infected with Salmonella, Listeria, and Escherichia coli

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

doi:10.1007/s11259-010-9391-4

Cited by 12 publications

(9 citation statements)

References 5 publications

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“…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). The E. coli and L. monocytogenes loads on nonpacked eggs showed a fast decrease reaching the detection limit concentration after 15 and 10 d of storage, respectively , whereas in the present study E. coli grew with a 1 log increase and L. monocytogenes survived on packed eggs.…”

Section: I Discussioncontrasting

confidence: 51%

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 Discussioncontrasting

confidence: 51%

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

et al. 2012

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“…Manfreda et al [85] Hot air oven, 55 Steam is applied to the eggs as they go through a thermal trap, a partly enclosed room filled with steam Salmonella enterica serovar Typhimurium 8 log CFU per egg -No harmful influences on HU, yolk and albumen pH, and albumen whip were observed. -With a short treatment of a few seconds in the thermal trap prototyped completely inactivated Salmonella (>7.8 log CFU reduction).…”

Section: Methods Types Of Contamination Effect On Egg Properties/deco...mentioning

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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“…Some of the approaches to prevent infection by Salmonella include treatment of edible substances such as poultry and poultry products, and contact surfaces by heat or pulsed light (Haughton et al, 2011;Keklik et al, 2010;Neetoo & Chen, 2011). Chemical treatment with the use of chemicals such as trisodium phosphate, acidified sodium chlorite, citric acid, lactic acid, peroxy acids or gaseous ozone is yet another common approach (Bialka & Demirci, 2007;Lecompte et al, 2009;Manfreda et al, 2010). Tomatoes have been disinfected using chlorine dioxide (Trinetta et al, 2010).…”

Section: Methods For Prevention Of Salmonellosismentioning

confidence: 99%