Salmonella survival during soft-cooked eggs processing by steam oven

Lopes, Stefani Machado; Batista, Ana Carolina Fösch; Silva, Danielle Carmo da; Rodrigues, Rochele de Quadros; Tondo, Eduardo César

doi:10.1016/j.lwt.2021.112167

Cited by 4 publications

(5 citation statements)

References 14 publications

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“…The effective inactivation temperature in our study (62.2°C) was found much lower than the findings of the study of Grijspeerdt and Herman (2003) where the core temperture of 80°C was required for cooking of hard‐boiled eggs. On the other hand, the inactivation temperature in our study was similar to that in other previous studies (Lopes et al, 2018; Lopes et al, 2021). In Lopes et al study (Lopes et al, 2021), a 7‐log reduction of Salmonella was observed in soft‐cooked eggs at a core temperature of 58.7°C after 17 min of cooking.…”

Section: Discussionsupporting

confidence: 93%

“…On the other hand, the inactivation temperature in our study was similar to that in other previous studies (Lopes et al, 2018; Lopes et al, 2021). In Lopes et al study (Lopes et al, 2021), a 7‐log reduction of Salmonella was observed in soft‐cooked eggs at a core temperature of 58.7°C after 17 min of cooking. In Lopes et al's another study (Lopes et al, 2018), a 7.7‐log reduction of Salmonella was observed in soft‐cooked eggs at a core temperature of 61.7°C after 30 min of cooking.…”

Section: Discussionsupporting

confidence: 93%

“…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: 76%

“…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. 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.…”

Section: Discussioncontrasting

confidence: 76%

“…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: 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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