External disinfection of shell eggs using steam in a Thermal Trap
| Autor: | Boaz Zion, Avraham Arbel, Rachel Gollop, Shlomo Sela, Mordechai Barak |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Salmonella
Food handlers food.ingredient biology Chemistry 010401 analytical chemistry Shell (structure) 04 agricultural and veterinary sciences Trap (plumbing) medicine.disease_cause biology.organism_classification 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology food Salmonella enterica Food products Yolk embryonic structures medicine Food science Zoonotic pathogen Food Science Biotechnology |
| Zdroj: | Food Control. 127:108135 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2021.108135 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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