Destruction of Salmonella Senftenberg on the shells of intact eggs by thermoultrasonication.
The combined effect of ultrasonic waves and heat treatment applied simultaneously was evaluated on the survival of strains of Salmonella Senftenberg on shells of intact eggs. This combined process has a higher killing effect than heat treatment alone. The decimal reduction times (D-values) were decreased by 65.2 to 11.1% in the temperature range studied (57.8 to 67 degrees C). In contrast to the effect on Salmonella enterica serovar Enteritidis in a previous study, thermoultrasonication had no important advantage for elimination of Salmonella Senftenberg. However, because 52 degrees C is a nonlethal temperature for Salmonella Senftenberg, the conditions used for the elimination of Salmonella Enteritidis (52 degrees C for 12 min) in the previous study would be equivalent to ultrasonic treatment alone in the present study. This thermoultrasonication treatment may result in a 100-fold greater reduction of Salmonella Senftenberg than that achieved by common in-shell egg pasteurization (60 degrees C for 3.5 min).
Cabeza
M C
MC
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
García
M L
ML
de la Hoz
L
L
Cambero
I
I
Ordóñez
J A
JA
D000818:Animals; D003257:Consumer Product Safety; D004528:Egg Shell / Q000000981:diagnostic imaging* / Q000382:microbiology*; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006358:Hot Temperature; D012475:Salmonella / Q000254:growth & development*; D013997:Time Factors; D014465:Ultrasonics; D014463:Ultrasonography