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Reduction of Salmonella Enteritidis in shell eggs using directional microwave technology
D G Lakins1, C Z Alvarado, L D Thompson
1Department of Animal and Food Science, Texas Tech University, Lubbock, Texas 79409, USA.
Poultry Science
|April 19, 2008
Summary
New directional microwave technology effectively reduced Salmonella Enteritidis in shell eggs by 2-log, maintaining egg quality. This innovative method offers a promising solution for pathogen control in eggs.
Area of Science:
- Food Science
- Microbiology
- Food Safety
Background:
- Salmonella Enteritidis is a common pathogen in shell eggs.
- Microwaves can destroy pathogens, but quality effects need consideration.
Purpose of the Study:
- To evaluate directional microwave technology for Salmonella Enteritidis reduction in eggs.
- To assess the impact of this technology on egg quality parameters.
Main Methods:
- Comparison of control and microwaved white and brown eggs.
- Inoculation with high (10^5 cfu/g) and low (10^2 cfu/g) levels of Salmonella Enteritidis.
- Analysis of water activity, albumen pH, combined pH, and yolk pH.
Main Results:
- A 2-log reduction in Salmonella Enteritidis was achieved with directional microwave treatment.
- No significant differences in water activity, albumen pH, or combined pH were observed.
- Significant changes in yolk pH were noted post-treatment.
Conclusions:
- Directional microwave technology effectively reduces Salmonella Enteritidis in shell eggs.
- The technology preserves key egg quality attributes.
- This method presents a viable strategy for enhancing egg safety without compromising quality.
