Inactivation of Salmonella enterica serovar enteritidis in shell eggs by sequential application of heat and ozone

Letters in Applied Microbiology
J J PerryAhmed E Yousef

Abstract

To assess the contribution of ozone to lethality of Salmonella enterica serovar Enteritidis in experimentally inoculated whole shell eggs that are sequentially treated with heat and gaseous ozone in pilot-scale equipment. Whole shell eggs were inoculated with small populations of Salmonella Enteritidis (8.5 x 10(4)-2.4 x 10(5) CFU per egg) near the egg vitelline membrane. Eggs were subjected to immersion heating (57 degrees C for 21 min), ozone treatment (vacuum at 67.5 kPa, followed by ozonation at a maximum concentration of approx. 140 g ozone m(-3) and 184-198 kPa for 40 min) or a combination of both treatments. Survivors were detected after an enrichment process or enumerated using modified most probable number technique. Ozone, heat and combination treatments inactivated 0.11, 3.1 and 4.2 log Salmonella Enteritidis per egg, respectively. Sequential application of heat and gaseous ozone was significantly more effective than either heat or ozone alone. The demonstrated synergy between these treatment steps should produce safer shell eggs than the heat treatment alone. Shell eggs are the most common vehicle for human infection by Salmonella Enteritidis. Many cases of egg-related salmonellosis are reported annually despite eff...Continue Reading

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Citations

Jul 21, 2012·Journal of Clinical Microbiology·Sang-Hyun ParkDong-Hyun Kang
Dec 2, 2011·Annual Review of Food Science and Technology·Jennifer J Perry, Ahmed E Yousef
Dec 5, 2014·Food Science & Nutrition·Esther N MaxkweeKen Lee
Sep 4, 2015·Journal of the Science of Food and Agriculture·Muhammed YüceerCengiz Caner
May 25, 2010·Journal of Food Science·Setsuko KamotaniKen Lee
Apr 1, 2010·Journal of the Science of Food and Agriculture·Herbert FuhrmannPeggy Braun
Oct 12, 2016·Microbiology Spectrum·Manpreet Singh, Jagpinder Brar

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