Commercial-scale application of thermal trap technology for external disinfection of shell eggs from Salmonella

被引：0

作者：

Zion, Boaz ^{[1
]}

Gollop, Rachel ^{[1
]}

Barak, Mordechai ^{[1
]}

Reshef, Liad ^{[1
]}

Arbel, Avraham ^{[1
]}

机构：

[1] Volcani Ctr, Inst Agr Engn, Agr Res Org, HaMaccabim 68, IL-7528809 Rishon Leziyyon, Israel

来源：

FOOD CONTROL | 2024年 / 155卷

关键词：

Shell egg; Salmonella; Disinfection; Thermal treatment; Steam; Food safety; UNITED-STATES; ENTERICA; PASTEURIZATION; OUTBREAKS; FOOD;

D O I：

10.1016/j.foodcont.2023.110090

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Salmonella is a zoonotic pathogen that is commonly transmitted through food. External disinfection of shell eggs is of crucial importance to health in reducing egg-borne salmonellosis, because Salmonella on shells can be easily transmitted to other food products or infect food handlers. A new thermal treatment was developed for the inactivation of Salmonella Enterica on shell eggs. Steam was applied to the eggs while being conveyed through a thermal trap (TT)-a partially enclosed chamber filled with steam. Following system optimization, a short treatment of 2 s in a TT operated at 37,600 eggs/h completely inactivated Salmonella (>10(7) CFU) artificially inoculated in small circles (ca. 11 mm diameter) on fresh shell eggs. The treatment had no adverse effects on egg quality or shelf life.

引用

页数：8

共 19 条

[1]

Andrews W.H., 2020, Bacteriological Analytical Manual (BAM) Chapter 5: Salmonella | FDA

[2] PRACTICAL IMPLICATIONS OF INJURED MICROORGANISMS IN FOOD [J].

BUSTA, FF .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (02) :138-145

[3]

CDC, 2018, National enteric Disease surveillance: Salmonella annual report, V2016

[4] Poultry: the most common food in outbreaks with known pathogens, United States, 1998-2012 [J].

Chai, S. J. ;

Cole, D. ;

Nisler, A. ;

Mahon, B. E. .

EPIDEMIOLOGY AND INFECTION, 2017, 145 (02) :316-325

[5]

ECDC, 2020, Salmonellosisannual epidemiological report for 2017

[6]

FDA, 2011, Guidance for industry. Prevention of Salmonella Enteritidis in shell eggs during production, storage, and transportation

[7] Pasteurization of shell eggs using radio frequency heating [J].

Geveke, David J. ;

Bigley, Andrew B. W. ;

Brunkhorst, Christopher D. .

JOURNAL OF FOOD ENGINEERING, 2017, 193 :53-57

[8] Persistence of Salmonella enterica during dehydration and subsequent cold storage [J].

Gruzdev, Nadia ;

Pinto, Riky ;

Sela , Shlomo .

FOOD MICROBIOLOGY, 2012, 32 (02) :415-422

[9] Surface pasteurisation of shell eggs [J].

James, C ;

Lechevalier, V ;

Ketteringham, L .

JOURNAL OF FOOD ENGINEERING, 2002, 53 (02) :193-197

[10]

Keener KM, 2017, EGG INNOVATIONS AND STRATEGIES FOR IMPROVEMENTS, P165, DOI 10.1016/B978-0-12-800879-9.00016-0

← 1 2 →