Reducing Risk of Salmonellosis through Egg Decontamination Processes

Abstract

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.

Prevalence, genotyping, serotyping, and antibiotic resistance of isolated Salmonella strains from industrial and local eggs in Iran

“…Egg has an important role in the human diet due to its nutritional content and suitability as an ingredient in the other food products (Keerthirathne, Ross, Fallowfield, & Whiley, 2017). Microbial contamination of eggs is unavoidable and has been recognized as one of the common causes of foodborne diseases (Whiley & Ross, 2015).…”

The Combined Effect of pH and Temperature on the Survival of Salmonella enterica Serovar Typhimurium and Implications for the Preparation of Raw Egg Mayonnaise

“…This is probably due to the increased cell membrane penetration of organic acids at higher temperatures [13]. Other variables that can affect S. Typhimurium survival in mayonnaise include the type of oil, garlic, spices, and plant essential oils (mint, cardamom, cinnamon, clove, orange, lemon, and grapefruit) [33]. Further research is needed to explore the combined effect of these different additions in recipes.…”

Risk Management of Egg and Egg Products: Advanced Methods Applied

“…A microwave oven with power 9 for 15 seconds showed efficiency in the reduction of previously inoculated Salmonella strains [18]. However, further investigations should be conducted regarding changes in egg rheology, viscosity, emulsifying property, and protein denaturation [16].…”

“…Hot water, steam, microwave, radiofrequency (RF), and freeze-drying are some of the thermal methods used for the decontamination of eggs and egg products. Each of the methods use different range of temperature conditions [16].…”