Hot air treatment for surface decontamination of table eggs experimentally infected with Salmonella, Listeria, and Escherichia coli.
Hot-air pasteurization was investigated in the EU-funded project "Reducing Egg Susceptibility to Contaminations in Avian Production in Europe (RESCAPE)" as an innovative treatment for surface bacterial decontamination of table eggs. Possible side effects of the treatment on egg quality traits were also studied. The decontamination power of hot air was evaluated over 1 month on shell eggs that were experimentally inoculated with Salmonella enteritidis, Escherichia coli, or Listeria monocytogenes. The S. Enteritidis and L. monocytogenes populations on the surfaces of treated eggs showed a significant reduction compared with untreated eggs. No statistically significant results were obtained comparing E. coli loads on treated and untreated eggs. No detrimental effects on quality traits either immediately after treatment or after 28 days of storage at 20 degrees C were recorded.
Manfreda
G
G
Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum, Università di Bologna, Cesena, FC, Italy. gerardo.manfreda@unibo.it
Cevoli
C
C
Lucchi
A
A
Pasquali
F
F
Fabbri
A
A
Franchini
A
A
D000388:Air; D000818:Animals; D002645:Chickens; D004528:Egg Shell / Q000382:microbiology; D004926:Escherichia coli / Q000502:physiology*; D005516:Food Microbiology; D006358:Hot Temperature; D008087:Listeria / Q000502:physiology*; D010063:Ovum / Q000382:microbiology*; D012475:Salmonella / Q000502:physiology*; D013997:Time Factors
Epidemiol Infect. 1991 Jun;106(3):489-96
2050203
Poult Sci. 1993 Feb;72(2):373-7
8441733