Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives

详细信息	查看全文 | 推荐本文 |

• 作者：S. Monfort ; G. Saldañ ; a ; S. Condó ; n ; J. Raso ; I. Á ; lvarez ; ^{ialvalan@unizar.es}
• 关键词：Pulsed electric fields ; Liquid whole egg ; Salmonella ; Pasteurization ; Heat
• 刊名：Food Microbiology
• 出版年：2012
• 期刊代码：100_07400020
• 类别：imm
• 出版时间：June, 2012
• 卷：30
• 期：2
• 页码：393-399
• 文件大小：585 K

摘要

This paper evaluates the lethal effectiveness on 7 different Salmonella serovars of the application, in static and continuous conditions, of pulsed electric fields (PEF) followed by heat treatments in liquid whole egg (LWE) with additives (EDTA or triethyl citrate-TC-). Compared to heat treatments, the PEF (25 kV/cm and 75-100 kJ/kg) followed by heat (52 掳C/3.5鈥? 55 掳C/2鈥? or 60 掳C/1鈥? in LWE with 2%TC permitted the reduction of heat treatment time from 92 fold at 52 掳C to 3.4 fold at 60 掳C, and 4.8 fold at 52 掳C in LWE with EDTA for a 9-Log₁₀ reduction of the population of Salmonella Enteritidis. The new designed treatments inactivated more than 5 Log₁₀ cycles of Salmonella serovars Dublin, Enteritidis 4300, Enteritidis 4396, Typhimurium, Typhi, Senftenberg, and Virchow, both in static and continuous conditions. Conversely, current heat pasteurization treatments of 60 掳C/3.5鈥?and 64 掳C/2.5鈥?reduced 5 Log₁₀ cycles of various serovars of Salmonella but only 2 and 3-4 Log₁₀ cycles of Salmonella Senftenberg and Salmonella Enteritidis 4396, respectively. Soluble protein content (SPC) decreased 1.8%, 1.3%, and 5.0%after the successive application of PEF followed by heat at 52, 55, and 60 掳C in the presence of 2%TC, respectively, whereas 1.6%and 9.4%of SPC were reduced after heat pasteurization at 60 and 64 掳C, respectively. Results indicate that designed treatments could be an alternative to current heat pasteurization of LWE as showed higher lethal effectiveness against Salmonella serovars with a similar or even lower decrement of the soluble protein content.