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Control of Salmonella Enterica serovar enteritidis in shell eggs by ozone, ultraviolet radiation, and heat

Rodriguez Romo, Luis Alberto
http://rave.ohiolink.edu/etdc/view?acc_num=osu1078887311

Abstract Details

2004, Doctor of Philosophy, Ohio State University, Food Science and Nutrition.
Presence of Salmonella Enteritidis in shell eggs has serious public health implications. Current procedures to control Salmonella in shell eggs are partially effective, time-consuming, or negatively impact egg quality. This study focuses on the development of methods to inactivate Salmonella in eggs by using gaseous ozone, ultraviolet radiation (UV), and heat. Externally contaminated eggs (6-log CFU/g eggshell) were treated with ozone at 0-15 psig for 0-20 min, or with UV at 100-2500 µW/cm2 for 0-5 min. Other contaminated eggs were treated with UV (1500-2500 µW/cm2) for 1 min, and then with ozone at 5 psig for 1 min. Treating eggs with ozone at 15 psig for 10 min, or with UV (1500-2500 µW/cm2) for 5 min reduced Salmonella on eggshells by ≥ 5.9 or 4.3 log, respectively. Treating contaminated eggs with UV, followed by ozone, caused synergistic inactivation by ≥ 4.6 log in 2 min. A thermal pasteurization procedure was tested to inactivate Salmonella , and its impact on egg quality was evaluated. Eggs internally inoculated with Salmonella (6-log CFU/g egg), using simulated natural contamination, were heated in water at 57, 58, or 59°C for ≤ 40 min. Sigmoid survivor’s curves, with shoulders and tails, were observed during treatments at 57, 58, and 59°C with microbial inactivation by 4.8, 5.1, and 5.4 log, respectively, during 30-40 min heating. Treatments that reduced ≥ 5 log Salmonella caused albumen turbidity or protein denaturation. Salmonella was inactivated within shell eggs using heat, vacuum, and ozone. Internally contaminated eggs (7-log CFU/g egg) were heated at 57-59°C for ≤ 40 min, placed at -7 to -10 psig, and then treated with ozone (12-14% wt/wt; ≤ 20 psig) or with mixtures of ozone and carbon dioxide for ≤ 40 min. Treatments were optimized in a response surface model developed from inactivation data. Optimized treatment with heat and ozone reduced ≥ 6.3 log Salmonella in 65 min total treatment time, without drastically affecting egg quality. In conclusion, technology based on the use of ozone, UV, and heat should be considered in the egg industry for applications to produce Salmonella -free shell eggs
Ahmed Yousef (Advisor)
170 p.
Salmonella; Shell eggs; Ozone; Ultraviolet radiation; Egg pasteurization; Egg safety; Thermal inactivation of Salmonella; Sanitizers; Synergy

Recommended Citations

Citations

  • Rodriguez Romo, L. A. (2004). Control of Salmonella Enterica serovar enteritidis in shell eggs by ozone, ultraviolet radiation, and heat [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1078887311

    APA Style (7th edition)

  • Rodriguez Romo, Luis. Control of Salmonella Enterica serovar enteritidis in shell eggs by ozone, ultraviolet radiation, and heat. 2004. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1078887311.

    MLA Style (8th edition)

  • Rodriguez Romo, Luis. "Control of Salmonella Enterica serovar enteritidis in shell eggs by ozone, ultraviolet radiation, and heat." Doctoral dissertation, Ohio State University, 2004. http://rave.ohiolink.edu/etdc/view?acc_num=osu1078887311

    Chicago Manual of Style (17th edition)

osu1078887311
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© 2004, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.