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Evaluation of pulsed electric fields technology for liquid whole egg pasteurization
1Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50.013 Zaragoza, Spain.
Food Microbiology
|August 7, 2010
Summary
Pulsed electric fields (PEFs) show limited effectiveness in pasteurizing liquid whole egg (LWE) alone. Further research into combined processes is needed to ensure microbial lethality and food safety.
Area of Science:
- Food Science
- Microbiology
- Food Engineering
Background:
- Liquid whole egg (LWE) pasteurization is crucial for food safety.
- Pulsed electric fields (PEFs) offer a non-thermal pasteurization alternative.
- Assessing PEF efficacy against specific foodborne pathogens in LWE is essential.
Purpose of the Study:
- To evaluate the lethal efficiency of PEFs for liquid whole egg (LWE) pasteurization.
- To determine the inactivation kinetics of Salmonella Enteritidis and Salmonella Senftenberg 775 W under varying PEF conditions.
- To assess if PEF technology alone meets regulatory standards for LWE safety.
Main Methods:
- PEF treatments were applied to LWE at electric field strengths from 20 to 45 kV/cm.
- Inactivation of Salmonella Enteritidis and Salmonella Senftenberg 775 W was measured.
- Treatment time and specific energy were correlated with microbial reduction.
- Mathematical models based on Weibull distribution were developed.
Main Results:
- The most PEF-resistant Salmonella strain varied with treatment intensity; Salmonella Enteritidis was more resistant at >25 kV/cm.
- Salmonella Enteritidis inactivation was dependent on specific energy applied (106, 272, 472 kJ/kg for 1, 2, 3 Log(10) reductions).
- Maximum inactivation of 1.9 Log(10) cycles was estimated under optimal conditions (250 kJ/kg, 25 kV/cm).
Conclusions:
- PEF technology alone is insufficient to guarantee LWE safety according to USDA and European regulations.
- PEF-induced cell damage in Salmonella suggests potential for synergistic effects with other inactivation methods.
- Combined processing approaches may enhance microbial lethality in LWE, improving overall food safety.
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