Abstract
Salmonella is a zoonotic pathogen commonly transmitted through food. External disinfection of shell eggs is of crucial importance to health in reducing egg-borne salmonellosis, since Salmonella on the 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 is applied to the eggs while they move through a Thermal Trap (TT)- a partially enclosed chamber filled with steam. Following parameter optimization, a short treatment of a few seconds in a TT prototype completely inactivated Salmonella (>7.8 log CFU reduction) on artificially-inoculated fresh shell eggs. The treatment had no adverse effects on Haugh units, albumen and yolk pH, and albumen whip. The technology is efficient in terms of energy and operation and may provide a feasible solution for shell egg external disinfection.
Published Version
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