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Radio frequency plus heat for in-shell egg pasteurization
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DOI：10.1016/j.ifset.2024.103834.png)
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摘要
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Less than 3 % of the eggs in the United States are sold pasteurized because of the long thermal process (similar to 60 min). However, this represents a food safety risk because of the possible presence of Salmonella spp. inside the egg. This research studied the inactivation of S. typhimurium in in-shell eggs using the novel technology radio frequency (RF) to enhance their food safety, evaluating quality, presence of sub-lethally injured cells (SICs), and cell recovery (7 degrees C). Eggs were inoculated inside with S. typhimurium (10(5) CFU/egg) and processed with RF (40.68 MHz, 35 W, 4.5 min) followed by hot water spray (H, 56.7 degrees C, 20 min). The studied quality attributes were yolk color, Haugh unit, yolk index, shell breakage strength, yolk and albumen pH, and albumen degradation. ANOVA one-way was used to find significant differences (alpha = 0.05). RF plus heat can pasteurize the eggs after 24.5 min (5-log reduction). No SICs were detected in any of the samples, and cells did not recover after five days of storage (Limit of detection <1 log CFU/g). Most quality attributes were like the control eggs. Albumen degradation showed a significant difference (p < 0.05) after processing. RF represents a potential option to ensure the safety of in-shell eggs, preserving their quality. Industry relevance Most in-shell eggs are sold unpasteurized worldwide with the potential risk of Salmonella spp. The conventional pasteurization process is a lengthy intervention that adds cost to the product and can damage the quality of eggs. Radio frequency plus heat pasteurization offers an alternative to pasteurizing in-shell eggs with a volumetric heating process that inactivates Salmonella cells inside the eggs and has minor effects on the quality of eggs. This technology is a novel option for the egg industry, providing high-quality and reasonably priced safe eggs.
Keyword:
Innovative processing
Radio frequency
Fast heating
Eggs
salmonella
Pasteurization
期刊
IF:
6.8
论文数:
3.7K
被引数:
1.8W
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