SURVIVAL OF POLIOVIRUS AND ECHOVIRUS DURING SIMULATED COMMERCIAL EGG PASTEURIZATION TREATMENTS

1972 ◽  
Vol 35 (4) ◽  
pp. 247-251 ◽  
Author(s):  
N. R. Strock ◽  
N. N. Potter
Keyword(s):  
Egg White ◽  
Process Conditions ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
Commercial Equipment

Fresh liquid whole egg and egg white were inoculated with poliovirus and echovirus and subjected to various process conditions of egg pasteurization. The process conditions studied included Salmonella destructive time-temperature exposures for whole egg and egg white, and various heat-peroxide treatments for egg white. Viruses did not survive time-temperature exposures that are effective against Salmonella in whole egg or egg white, but survived at various levels the heat-peroxide treatments applied to egg white. Although commercial equipment was not used in these studies, times, temperatures, and peroxide levels closely approximated those currently used commercially.

scholarly journals HOW DOES CRYOGENIC FREEZING AFFECT THE CALORIMETRIC PROPERTIES OF LIQUID EGG PRODUCTS?

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Hidas Karina Ilona ◽  
Ildikó Csilla Nyulas-Zeke ◽  
László Friedrich ◽  
Anna Visy ◽  
Judit Csonka ◽  
...  
Keyword(s):  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Colour Change ◽  
Egg Yolk ◽  
Egg White ◽  
Dry Matter Content ◽  
Scanning Calorimetry ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large reduction in microbial loss can be achieved. But different undesirable processes can occur. The effect of freezing on animal cells is highly dependent on freezing parameters. It has a different effect on egg subtituents. Egg yolk undergoes a gelation process while proteins can denaturate. In our study pasteurized liquid egg products (liquid egg white, liquid egg yolk and liquid whole egg) were frozen by dripping into liquid nitrogen. After that, a 14-day frozen storage experiment was carried out at -18°C. Before freezing and on the 1th, 7th and 14th days of storage experiment pH, dry matter content, colour and calorimetric properties (denaturation temperatures and enthalpy of denaturation) with differential scanning calorimetry were tested. For statistical analysis, one-way ANOVA (α = 0.05) was employed. In our experiment, we found no significant change in calorimetric properties of liquid egg white after freezing, but significant decreasing of enthalpy and denaturation temperatures of liquid egg yolk and liquid whole egg was identified. In contrast, frozen storage had a decreasing effect in all these products. Freezing caused a clearly visible colour change in LEW, a visible change in colour of LWE and a very clearly visible change in colour of LEY. In case of LEW and LEY changes increased to clearly visible 14 days. In conclusion, our results show that frozen storage had a greater effect on liquid egg products properties than freezing in liquid nitrogen.

HEAT RESISTANCE OP STRAINS OP SALMONELLA IN LIQUID WHOLE EGG, EGG YOLK, AND EGG WHITE

1954 ◽  
Vol 19 (1-6) ◽  
pp. 451-463 ◽  
Author(s):  
W. W. OSBORNE ◽  
R. P. Straka ◽  
HANS LINEWEAVER
Keyword(s):  
Heat Resistance ◽  
Egg Yolk ◽  
Egg White ◽  
Liquid Whole Egg ◽  
Whole Egg

Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives

2006 ◽  
Vol 12 (5) ◽  
pp. 397-405 ◽  
Author(s):  
F. Sampedro ◽  
D. Rodrigo ◽  
A. Martínez ◽  
G. V. Barbosa-Cánovas ◽  
M. Rodrigo
Keyword(s):  
Shelf Life ◽  
Electric Fields ◽  
Salmonella Enteritidis ◽  
Structural Changes ◽  
Pulsed Electric Fields ◽  
Egg White ◽  
Treatment Conditions ◽  
Quality Aspects ◽  
Liquid Whole Egg ◽  
Whole Egg

This work overviews works published on the application of pulsed electric fields (PEF) in egg and egg derivatives, grouped by subject, and arranged chronologically in terms of the factor studied (microorganisms, quality aspects, shelf life and structural changes in gel formation properties). The inactivation of microorganisms by PEF in egg is very considerable, 3.5 decimal reductions in egg white were achieved by PEF in Salmonella enteritidis, 5.5 log reductions of Listeria innocua by means of a synergistic effect of PEF and nisin in liquid whole egg, and 5.6 log reductions of Escherichia coli in beaten fresh liquid egg by PEF treatment applied continuously or discontinuously in five steps. The shelf life of PEF-treated fresh liquid egg was extended to 4 weeks in refrigeration, and quality (colour, viscosity and sensory attributes) was not affected by PEF treatment. PEF treatment did not cause notable changes in proteins in a solution of ovalbumin and dialysed fresh egg white. However, some structural changes and functional modifications were observed in fresh egg white as a result of PEF treatment. The texture and microstructure of gels were affected by the application of PEF, and therefore PEF treatment conditions in egg white must be optimised to minimise possible modifications.

scholarly journals Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1621
Author(s):  
Silvia Guillén ◽  
María Marcén ◽  
Ignacio Álvarez ◽  
Pilar Mañas ◽  
Guillermo Cebrián
Keyword(s):  
Salmonella Enteritidis ◽  
Growth Parameters ◽  
Egg Yolk ◽  
Egg White ◽  
Cell Number ◽  
Initial Number ◽  
Initial Cell ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

Salmonella growth in egg and egg products has been widely studied, but there are still some aspects that are not fully known. The objective of this work was to study the influence of the initial cell number on the growth fitness of Salmonella Enteritidis in raw and pasteurized egg products. Growth curves of five Salmonella Enteritidis strains in raw and pasteurized egg products, starting from different initial numbers, were obtained and fitted to the Baranyi and Roberts model. The results revealed that lower initial numbers led to longer lag phases (λ) and lower maximum specific growth rates (μmax) in raw liquid whole egg. Similar results were observed in raw egg white (except for one strain). Conversely, no influence (p > 0.05) of the initial concentration on Salmonella growth parameters in raw egg yolk was observed. On the other hand, no influence of the initial number of cells on Salmonella growth fitness in commercial pasteurized liquid whole egg was observed. The results obtained demonstrate that the disappearance of this initial-dose dependency phenomenon was dependent on the intensity of the thermal treatment applied. Finally, the influence of the initial number was, in general, lower in pasteurized than in raw egg white, but large differences among strains were observed.

Occurrence of Campylobacter in Commercially Broken Liquid Egg in Japan

2010 ◽  
Vol 73 (3) ◽  
pp. 412-417 ◽  
Author(s):  
MIKI SATO ◽  
NOBUHIRO SASHIHARA
Keyword(s):  
Safety Concern ◽  
Egg Yolk ◽  
Egg White ◽  
Freezing And Thawing ◽  
Response Sensitivity ◽  
Freeze Thaw ◽  
Antibiotic Resistance Profile ◽  
Liquid Whole Egg ◽  
Contamination Levels ◽  
Whole Egg

Samples of unpasteurized liquid egg (whole egg, egg yolk, and egg white) and pasteurized liquid whole egg were collected from egg-breaking facilities in Japan and were tested for the presence of Campylobacter. Isolates recovered were tested for freeze-thaw response, sensitivity to antimicrobials, and heat resistance. Campylobacter was isolated from 27.9% of unpasteurized liquid whole egg samples and 36.0% of unpasteurized liquid egg yolk samples. No Campylobacter was isolated from unpasteurized liquid egg white or pasteurized liquid whole egg samples. The contamination levels of Campylobacter ranged from <3 to 240/100 ml. Freeze-thaw response was tested by freezing and thawing liquid whole egg and egg yolk to examine whether those conditions influenced the survival rate. It was shown that freezing and thawing reduced Campylobacter counts. Sensitivity to all antimicrobials used in this study was observed in 47.6% of the isolates. The most predominant antibiotic resistance profile was similar to that of isolates from chicken. D55°C-values of 0.16 to 0.38 min and 0.47 to 0.84 min were determined for Campylobacter isolates in liquid whole egg and egg yolk, respectively. These values were lower than those reported for Salmonella. The very weak heat tolerance of Campylobacter indicated that it could be eliminated at the current legal pasteurization condition. There is no safety concern for commercially broken pasteurized liquid egg pertaining to Campylobacter contamination.

UV PENETRATION DEPTH IN LIQUID EGG WHITE AND LIQUID WHOLE EGG

2011 ◽  
Vol 35 (6) ◽  
pp. 754-757 ◽  
Author(s):  
DAVID J. GEVEKE ◽  
GLENN BOYD ◽  
HOWARD Q. ZHANG
Keyword(s):  
Penetration Depth ◽  
Egg White ◽  
Liquid Whole Egg ◽  
Whole Egg

Survival of Salmonella senftenberg 775W to current liquid whole egg pasteurization treatments

2003 ◽  
Vol 20 (5) ◽  
pp. 593-600 ◽  
Author(s):  
Pilar Mañas ◽  
Rafael Pagán ◽  
Ignacio Alvarez ◽  
Santiago Condón Usón
Keyword(s):  
Liquid Whole Egg ◽  
Salmonella Senftenberg ◽  
Whole Egg

Nonthermal Inactivation of Pseudomonas fluorescens in Liquid Whole Egg

2019 ◽  
pp. 193-211
Author(s):  
M. M. Góngora-Nieto ◽  
L. Seignour ◽  
P. Riquet ◽  
P. M. Davidson ◽  
G. V. Barbosa-Cánovas ◽  
...  
Keyword(s):  
Pseudomonas Fluorescens ◽  
Liquid Whole Egg ◽  
Whole Egg
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