title: Destruction of Salmonella Senftenberg on the shells of intact eggs by thermoultrasonication.
abstract: 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).
authors.affiliation: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors.forename: M C
authors.initials: MC
authors.lastname: Cabeza
authors.forename: M L
authors.initials: ML
authors.lastname: García
authors.forename: L
authors.initials: L
authors.lastname: de la Hoz
authors.forename: I
authors.initials: I
authors.lastname: Cambero
authors.forename: J A
authors.initials: JA
authors.lastname: Ordóñez
mesh_terms: 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