| Autor: |
Schuman, J.D., Sheldon, B.W., vandepopuliere, J.M., Jr, H.R. Ball |
| Zdroj: |
Journal of Applied Microbiology; September 1997, Vol. 83 Issue: 4 p438-444, 7p |
| Abstrakt: |
The effects of water-bath immersion heat treatments on the inactivation of Salmonellaenteritidis within intact shell eggs were evaluated. Six pooled strains of Salm. enteritidis (ca 3x108 cfu, inoculated near the centre of the yolk) were completelyinactivated within 50-57·5 min at a bath temperature of 58#&176;C and within 65-75min at 57#&176;C (an 8·4 to 8·5-D process per egg). Following the initial 24 to35-min come-up period, semilogarithmic survivor curves obtained at 58 and 57#&176;C yieldedapparent decimal reduction times (D-values) of 4·5 and 6·0 min, respectively.Haugh unit values increased during heating, while yolk index and albumen pH values wereunaffected. Albumen clarity and functionality were affected by the thermal treatments; therefore,extended whip times would be required for meringue preparation using immersion-heated eggwhites. Immersion-heated shell eggs could provide Salmonella-free ingredients for thepreparation of a variety of minimally-cooked foods of interest to consumers and foodserviceoperators. |
| Databáze: |
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