Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology

被引：56
作者：
Hierro, Eva [1 ]
Manzano, Susana [1 ]
Ordonez, Juan A. [1 ]
de la Hoz, Lorenzo [1 ]
Fernandez, Manuela [1 ]
机构：
[1] Univ Complutense Madrid, Fac Vet, Dept Nutr Bromatol & Tecnol Alimentos, E-28040 Madrid, Spain
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2009年 / 135卷 / 02期
关键词：
Salmonella; Shell eggs; Pulsed light; DEGRADE HYDROGEN-PEROXIDE; FOOD; RECOVERY; ENTEROBACTERIACEAE; MICROORGANISMS; CONTAMINATION; DISINFECTION; BACTERIA; CELLS;
D O I：
10.1016/j.ijfoodmicro.2009.07.034
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This is a study on the efficacy of pulsed light (PL) technology for the inactivation of Salmonella enterica serovar Enteritidis on shell eggs. In preliminary studies on noble agar. a PL treatment of 0.7 J/cm(2) gave an inactivation of 6.7 log CFU/cm(2). Photoreactivation of Salmonella (0.5-0.7 log CFU/cm(2)) was observed. Different results were obtained in eggs according to the state of the cuticle. When unwashed eggs were pulsed, 24 to 80% of the samples showed the maximum decontamination (3.6 log CFU/egg), depending on the fluence applied. This maximum was not obtained on washed eggs, in which the highest reduction was 1.8 log CFU/egg with a fluence of 12 J/cm(2). PL can be a useful method for egg processing since the integrity of the cuticle is preserved, and requires that the treatment should be applied as soon as possible after laying and on unwashed eggs. As Salmonella has shown the capability of photoreactivation, it is advisable to keep eggs protected from light once they have been pulsed. (c) 2009 Elsevier B.V. All rights reserved.
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页码：125 / 130
页数：6
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