The Use of Novel Technologies in Egg Processing

Agregán, Rubén; Munekata, Paulo E.S.; Putnik, Predrag; Pateiro, Mirian; Zavadlav, Sandra; Lorenzo, José M.

doi:10.1080/87559129.2021.1980887

Cited by 4 publications

(3 citation statements)

References 74 publications

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“…Modern technologies that do not employ heat to inhibit microbial growth have gained interest due to the detrimental effects that high temperatures can have on egg quality. Several of these non-thermal technologies, including high hydrostatic pressure, ultrasound, pulsed light, cold plasma, and ozonation, have recently been proposed for use in the egg industry [46]. Results of Ragni et al [47], Dasan et al [48] and Moritz et al [49] indicated that atmospheric plasma either gas or pressure significantly decreased in different Salmonella species, with no adverse influences on egg quality.…”

Section: Direct Methods Of Preventing Egg Spoilagementioning

confidence: 99%

“…Through photochemical and photo-thermal effects, pulsed light could successfully inactivate bacteria on the surfaces of food. The high-powered illumination is absorbed by microbial DNA, causing structural alterations in its physical and chemical makeup that eventually result in genetic information loss, unpaired replication, gene transcription, and cell death [46,57]. Furthermore, pulsed light has no harmful on internal egg quality [58].…”

Section: Direct Methods Of Preventing Egg Spoilagementioning

confidence: 99%

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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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Section: Direct Methods Of Preventing Egg Spoilagementioning

confidence: 99%

Section: Direct Methods Of Preventing Egg Spoilagementioning

confidence: 99%

Approaches of Egg Decontamination for Sustainable Food Safety

et al. 2022

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“…To ensure the safety of egg products, non-thermal technologies such as high pressure (HP, 300–450 MPa for 10–30 min) and ultrasound (US, 24.6–42 W, 1–30 min, <30 °C) have been studied. However, their use per se was shown to be ineffective in reducing a 5 log 10 colony forming unit (CFU)/g of a foodborne pathogen, and they also had a significant negative impact on eggs’ quality by causing possible interesting microbial inactivation; therefore, they are not viable alternatives [ 9 , 10 , 11 , 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg

Ribeiro

Casal

Lopes‐da‐Silva

et al. 2023

Foods

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As an alternative to commercial whole egg thermal pasteurization (TP), the sequential combination of moderate pressure (MP) and/or ultrasound (US) pre-treatments prior to a shorter TP was evaluated. The use of US alone or in combination with MP or TP resulted in an inactivation that was far from that of commercial TP. Nevertheless, when these three technologies were combined (MP–US–TP, 160 MPa/5 min–50% amplitude/1 min–60 °C/1.75 min), a safety level comparable to that of commercial TP was established. This was likely due to a decrease in the thermal resistance of Salmonella Senftenberg 775/W caused by MP and US pre-treatments. Regarding liquid whole egg (LWE) properties, using raw LWE as a reference, TP and MP treatments each decreased protein solubility (7–12%), which was accompanied by a viscosity increment (41–59%), whereas the US-only and MP–US–TP treatments improved protein solubility (about 4%) and reduced viscosity (about 34%). On average, all treatments lowered the emulsifying properties of LWE by 35–63%, with the MP–US–TP treatment having a more dramatic impact than commercial TP. In addition, the US-only, MP-only, and MP–US–TP treatments had the greatest impact on the volatile profile of LWE, lowering the concentration of the total volatile components. In comparison to commercial TP, LWE treated with MP–US–TP exhibited greater protein solubility (19%), lower viscosity (56%), and comparable emulsifying stability, but with a decreased emulsifying capacity (39%) and a lower total volatile compounds content (77%). Considering that a combined treatment (MP–US–TP) is lethally equivalent to commercial TP, but the latter better retained the quality properties of raw LWE, including volatiles, the application of MP followed by US pre-treatments before a shorter TP did not demonstrate significant advantages on quality parameters in comparison to commercial TP.

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