期刊
FOOD CONTROL
卷 155, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2023.110090
关键词
Shell egg; Salmonella; Disinfection; Thermal treatment; Steam; Food safety
Salmonella, a pathogen commonly transmitted through food, can be easily transmitted from egg shells to other food products or infect food handlers. A new thermal treatment using steam has been developed to effectively inactivate Salmonella on egg shells without adverse effects on egg quality or shelf life.
Salmonella is a zoonotic pathogen that is commonly transmitted through food. External disinfection of shell eggs is of crucial importance to health in reducing egg-borne salmonellosis, because Salmonella on 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 was applied to the eggs while being conveyed through a thermal trap (TT)-a partially enclosed chamber filled with steam. Following system optimization, a short treatment of 2 s in a TT operated at 37,600 eggs/h completely inactivated Salmonella (>10(7) CFU) artificially inoculated in small circles (ca. 11 mm diameter) on fresh shell eggs. The treatment had no adverse effects on egg quality or shelf life.
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