Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator

Lopes, Stefani Machado; Batista, Ana Carolina Fösch; Tondo, Eduardo César

doi:10.1016/j.foodcont.2018.07.028

Cited by 10 publications

(10 citation statements)

References 23 publications

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“…The rate of increase in core temperature was found with an excellent agreement in natural logarithm function, where was aligned other similar correlation studies of core temperature and cooking time estimation (Jin et al, 2021; Oliveira et al, 2005). The mean temperature of the yolks in our study was slightly higher than that in Lopes et al' studies (Lopes et al, 2018; Lopes et al, 2021). In Lopes et al's study (Lopes et al, 2021), the soft‐cooked eggs were processed by a steam oven and the mean temperature of the yolks was about 58.7°C at 17 min of cooking, where the thermal conductivity by the use of steam oven is generally lower than the use of a water bath.…”

Section: Discussioncontrasting

confidence: 77%

“…In Lopes et al's study (Lopes et al, 2021), the soft‐cooked eggs were processed by a steam oven and the mean temperature of the yolks was about 58.7°C at 17 min of cooking, where the thermal conductivity by the use of steam oven is generally lower than the use of a water bath. In Lopes et al's another study (Lopes et al, 2018), the soft‐cooked eggs were prepared by a temperature‐controlled water circulator and the mean temperature of the yolks was about 61.7°C after 30 min of cooking. A relatively large variation of the core temperature of the egg yolks (± 7.8°C) was observed in our study at the first 3 min of cooking.…”

Section: Discussionmentioning

confidence: 99%

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Suppression of salmonella enteritidis in preparation of Japanese onsen tamago

Fong¹,

Poon²,

Chung³

et al. 2022

Food Processing Preservation

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Salmonellosis is often related to eggs and egg products such as onsen tamago. Yet, the cooking methods for preparing Japanese onsen tamago have not been standardized. This study is to preliminarily standardize the cooking conditions for onsen tamago. This study aims at investigating the determining factors for suppressing Salmonella Enteritidis in onsen tamago. The results show that cooking temperature and cooking duration are the two critical factors determining the survival of Salmonella Enteritidis in onsen tamago. Large sized eggs cooked for 14 min at a temperature of 70°C can effectively inactivate Salmonella Enteritidis while preserving the texture of the eggs. Findings of this study can help standardize the cooking conditions for preparing safe onsen tamago, or even other types of eggs and egg products, to minimize salmonellosis. Novelty impact statement Cooking temperature and cooking duration are the two critical factors determining the survival of Salmonella Enteritidis and the texture of Japanese onsen tamago. When eggs are cooked at a temperature of 70°C, core temperature of the egg yolks was increased in a trend of natural logarithm to the final temperature of 63.6°C in 16 min. Large‐sized eggs cooked by the method for 14 min can effectively inactivate Salmonella Enteritidis (core temperature at 62.2°C and >4 log reduction) while preserving the texture of the eggs.

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Section: Discussioncontrasting

confidence: 77%

Section: Discussionmentioning

confidence: 99%

Suppression of salmonella enteritidis in preparation of Japanese onsen tamago

Fong¹,

Poon²,

Chung³

et al. 2022

Food Processing Preservation

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“…In turn, Hassan 48 presented four other thermal methods that led to ensuring the microbiological safety of eggshells. Based on the literature, it was found that the use of two methods with significantly more stringent parameters in our research is a procedure sufficient to guarantee the safety of using powdered eggshells as a food‐fortifying additive 46‐48 …”

Section: Discussionmentioning

confidence: 97%

“…The authors of various papers, dealing with the topic of the use of eggshells as a food fortifying substance, use a variety of technological processes aimed at inactivating pathogenic agents. In the research of Lopes et al 46 it was proved that sous-vide cooking at 61.7 ± 0.4 °C for 30 min leads to complete inactivation of Salmonella spp. Chakraborty and Datta 47 used 100 °C cooking twice -first whole eggs then only shells.…”

Section: Discussionmentioning

confidence: 99%

“…Based on the literature, it was found that the use of two methods with significantly more stringent parameters in our research is a procedure sufficient to guarantee the safety of using powdered eggshells as a food-fortifying additive. [46][47][48] The conducted sensory analysis showed similarity of the products, both in terms of samples with different storage times and different flavor additives. The biggest differences were observed in the texture attributes, such as crispness, elasticity and hardness.…”

Section: Discussionmentioning

confidence: 99%

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Valorization of bio‐waste eggshell as a viable source of dietary calcium for confectionery products

Pokorski

Hoffmann

2021

J Sci Food Agric

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BACKGROUND The market of innovative foods is developing very dynamically and consumers are paying increasingly more attention to the health properties of the food offered. In addition, many studies on food consumption indicate a deficiency of minerals in the diet and experts suggest that the consumption of fortified functional foods in a selected group of consumers may contribute to the improvement of their health and quality of life. RESULTS The aim of the work was to present the possibility of using bio‐waste eggshell as a source of calcium in designing confectionery products. A snack with high calcium (0.567 g Ca kg−1 of product) and fiber (11.44 g kg−1 of product) content and potentially high calcium bioavailability was prepared. The results of the sensory expert‐based assessment indicate a high (6–7 conventional units) overall sensory quality (OSQ) of the four flavor versions of the product during up to 3 months storage. In order to accurately illustrate the effect of storage time on the quality of the samples, texture analysis was carried out and the presented results indicate low correlations (r = −0.5554; r = −0.1494) between instrumentally measured hardness and sensory attribute of crispness, as well as hardness and OSQ, respectively. CONCLUSION It is possible to reuse bio‐waste eggshells as a calcium‐fortifying substance for food design. The addition of powdered eggshells to food is an interesting direction, both for nutritional reasons (high concentration of calcium and optimal bioavailability) and also for environmental protection (reduction of post‐production waste). © 2021 Society of Chemical Industry.

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