Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs

  title={Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs},
  author={James D. Schuman and Brian W. Sheldon and J. M. Vandepopuliere and H.R. Ball Jr},
  journal={Journal of Applied Microbiology},
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 3×108 cfu, inoculated near the centre of the yolk) were completelyinactivated within 50–57·5 min at a bath temperature of 58°C and within 65–75min at 57°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°C yieldedapparent… 

Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality.

The hot water immersion process inactivated heat resistant SE in shell eggs by 4.5 log, but also significantly affected several egg quality characteristics, including the Haugh unit and albumen height and yolk index.

Thermal inactivation kinetics of Salmonella spp. within intact eggs heated using humidity-controlled air.

The heat resistance of six strains of Salmonella in liquid whole egg and shell eggs was determined and no surviving salmonellae were detected during a heating period of 70 min or more.

Factors affecting thermal resistance of Salmonella enterica serovar enteritidis ODA 99-30581-13 in shell egg contents and use of heat-ozone combinations for egg pasteurization.

Sequential application of heat and gaseous ozone allows for the development of a process capable of decontaminating shell eggs with minimal thermal treatment and impact on egg quality and application of ozone subsequent to heating allows for a significant reduction in heating time without decreasing process lethality.

Ozone based treatments for inactivation of Salmonella enterica serovar Enteritidis in shell eggs

The aim of this study is to assess the contribution of ozone to lethality of Salmonella enterica serovar Enteritidis in experimentally inoculated whole shell eggs when sequentially treated with heat

Quality of shell eggs pasteurized with heat or heat-ozone combination during extended storage.

Changes in protein secondary structure, as indicated by FTIR analysis, suggest that the ozone-based process is less damaging to albumen proteins than is the heat-alone process.

Effect of thermoultrasonication on Salmonella enterica serovar Enteritidis in distilled water and intact shell eggs.

The combined effects of simultaneous application of ultrasonic waves and heat treatment (thermoultrasonication) on the survival of a strain of Salmonella enterica Enteritidis was studied in both



A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen

Salmonella enteritidis PT4 was found to be more resistant to heat in egg than some other common egg-associated salmonellas, but should not survive in pasteurized liquid egg.

Acylation of Egg White Proteins with Acetic Anhydride and Succinic Anhydride

The results show that chemical and functional properties of egg white protein can be significantly altered by relatively mild acylation reactions.

Eggs and Egg Products

To a great extent eggs and egg products used in the food industry are bought in either the frozen or dried state. The objective of either drying or freezing is to retain the native characteristics of

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