Daniela Bermudez-Aguirre , Joseph Sites , Joshua Carter , Brendan A. Niemira
{"title":"用于蛋壳内巴氏杀菌的射频加热器","authors":"Daniela Bermudez-Aguirre , Joseph Sites , Joshua Carter , Brendan A. Niemira","doi":"10.1016/j.ifset.2024.103834","DOIUrl":null,"url":null,"abstract":"<div><div>Less than 3 % of the eggs in the United States are sold pasteurized because of the long thermal process (∼ 60 min). However, this represents a food safety risk because of the possible presence of <em>Salmonella</em> spp. inside the egg. This research studied the inactivation of <em>S. typhimurium</em> in in-shell eggs using the novel technology radio frequency (RF) to enhance their food safety, evaluating quality, presence of sub-lethally injured cells (SICs), and cell recovery (7 °C). Eggs were inoculated inside with <em>S. typhimurium</em> (10<sup>5</sup> CFU/egg) and processed with RF (40.68 MHz, 35 W, 4.5 min) followed by hot water spray (H, 56.7 °C, 20 min). The studied quality attributes were yolk color, Haugh unit, yolk index, shell breakage strength, yolk and albumen pH, and albumen degradation. ANOVA one–way was used to find significant differences (α = 0.05). RF plus heat can pasteurize the eggs after 24.5 min (5-log reduction). No SICs were detected in any of the samples, and cells did not recover after five days of storage (Limit of detection <1 log CFU/g). Most quality attributes were like the control eggs. Albumen degradation showed a significant difference (<em>p</em> < 0.05) after processing. RF represents a potential option to ensure the safety of in-shell eggs, preserving their quality.</div></div><div><h3>Industry relevance</h3><div>Most in-shell eggs are sold unpasteurized worldwide with the potential risk of <em>Salmonella</em> spp. The conventional pasteurization process is a lengthy intervention that adds cost to the product and can damage the quality of eggs. Radio frequency plus heat pasteurization offers an alternative to pasteurizing in-shell eggs with a volumetric heating process that inactivates <em>Salmonella</em> cells inside the eggs and has minor effects on the quality of eggs. This technology is a novel option for the egg industry, providing high-quality and reasonably priced safe eggs.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103834"},"PeriodicalIF":6.3000,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Radio frequency plus heat for in-shell egg pasteurization\",\"authors\":\"Daniela Bermudez-Aguirre , Joseph Sites , Joshua Carter , Brendan A. Niemira\",\"doi\":\"10.1016/j.ifset.2024.103834\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Less than 3 % of the eggs in the United States are sold pasteurized because of the long thermal process (∼ 60 min). However, this represents a food safety risk because of the possible presence of <em>Salmonella</em> spp. inside the egg. This research studied the inactivation of <em>S. typhimurium</em> in in-shell eggs using the novel technology radio frequency (RF) to enhance their food safety, evaluating quality, presence of sub-lethally injured cells (SICs), and cell recovery (7 °C). Eggs were inoculated inside with <em>S. typhimurium</em> (10<sup>5</sup> CFU/egg) and processed with RF (40.68 MHz, 35 W, 4.5 min) followed by hot water spray (H, 56.7 °C, 20 min). The studied quality attributes were yolk color, Haugh unit, yolk index, shell breakage strength, yolk and albumen pH, and albumen degradation. ANOVA one–way was used to find significant differences (α = 0.05). RF plus heat can pasteurize the eggs after 24.5 min (5-log reduction). No SICs were detected in any of the samples, and cells did not recover after five days of storage (Limit of detection <1 log CFU/g). Most quality attributes were like the control eggs. Albumen degradation showed a significant difference (<em>p</em> < 0.05) after processing. RF represents a potential option to ensure the safety of in-shell eggs, preserving their quality.</div></div><div><h3>Industry relevance</h3><div>Most in-shell eggs are sold unpasteurized worldwide with the potential risk of <em>Salmonella</em> spp. The conventional pasteurization process is a lengthy intervention that adds cost to the product and can damage the quality of eggs. Radio frequency plus heat pasteurization offers an alternative to pasteurizing in-shell eggs with a volumetric heating process that inactivates <em>Salmonella</em> cells inside the eggs and has minor effects on the quality of eggs. This technology is a novel option for the egg industry, providing high-quality and reasonably priced safe eggs.</div></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":\"98 \",\"pages\":\"Article 103834\"},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-10-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S146685642400273X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S146685642400273X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Radio frequency plus heat for in-shell egg pasteurization
Less than 3 % of the eggs in the United States are sold pasteurized because of the long thermal process (∼ 60 min). However, this represents a food safety risk because of the possible presence of Salmonella spp. inside the egg. This research studied the inactivation of S. typhimurium in in-shell eggs using the novel technology radio frequency (RF) to enhance their food safety, evaluating quality, presence of sub-lethally injured cells (SICs), and cell recovery (7 °C). Eggs were inoculated inside with S. typhimurium (105 CFU/egg) and processed with RF (40.68 MHz, 35 W, 4.5 min) followed by hot water spray (H, 56.7 °C, 20 min). The studied quality attributes were yolk color, Haugh unit, yolk index, shell breakage strength, yolk and albumen pH, and albumen degradation. ANOVA one–way was used to find significant differences (α = 0.05). RF plus heat can pasteurize the eggs after 24.5 min (5-log reduction). No SICs were detected in any of the samples, and cells did not recover after five days of storage (Limit of detection <1 log CFU/g). Most quality attributes were like the control eggs. Albumen degradation showed a significant difference (p < 0.05) after processing. RF represents a potential option to ensure the safety of in-shell eggs, preserving their quality.
Industry relevance
Most in-shell eggs are sold unpasteurized worldwide with the potential risk of Salmonella spp. The conventional pasteurization process is a lengthy intervention that adds cost to the product and can damage the quality of eggs. Radio frequency plus heat pasteurization offers an alternative to pasteurizing in-shell eggs with a volumetric heating process that inactivates Salmonella cells inside the eggs and has minor effects on the quality of eggs. This technology is a novel option for the egg industry, providing high-quality and reasonably priced safe eggs.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.