Reduction of Salmonella by two commercial egg white pasteurization methods

Journal of Food Protection
W R Robertson, Peter Muriana

Abstract

The effect of pH, processing temperatures, and preheating steps in two commercial egg white pasteurization procedures (Armour and Standard Brands methods) were evaluated using a five-strain cocktail of Salmonella. We devised a benchtop pasteurization system that would more closely resemble the two commercial processes than could the traditional capillary tube method. The pasteurization methods both require hydrogen peroxide to be metered into the egg white stream between a required initial preheat step and the main heating regimen. Both processes were evaluated at three pH levels (pH 8.2, 8.6, 9.0), at four temperatures (51.7 degrees C/125 degrees F, 53.1 degrees C/127.5 degrees F, 54.4 degrees C/130 degrees F, 55.8 degrees C/132.5 degrees F), and over four residence times to allow calculation of D-values at each temperature. When compared at the minimum allowable time and temperatures for each process, our results showed at least a 1-log greater log reduction (P < 0.05) for the Standard Brands method than the Armour method in 10 of 12 of the pH and temperature combinations tested. Almost all runs at any given temperature showed more reduction at pH 9.0 than at pH 8.2 except for the Standard Brands method at 54.4 degrees C and ...Continue Reading

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Citations

Jun 1, 2012·Preventive Nutrition and Food Science·Myunghee Kim, Yo Sep Kim

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