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Related Experiment Videos

Pasteurization of eggs in the shell

W J Stadelman1, R K Singh, P M Muriana

  • 1Food Science Department, Purdue University, West Lafayette, Indiana 47907-1160, USA.

Poultry Science
|September 1, 1996
PubMed
Summary

Researchers developed a pasteurization method for shell eggs to eliminate Salmonella enteritidis (SE) contamination. This process effectively reduces SE levels without compromising egg quality, ensuring a safer food supply.

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Area of Science:

  • Food Science
  • Microbiology
  • Food Safety

Background:

  • Salmonella enteritidis (SE) poses a food safety risk through potential egg contamination.
  • Existing methods for eliminating SE from shell eggs are limited.

Purpose of the Study:

  • To develop and evaluate a pasteurization process for shell eggs to reduce Salmonella enteritidis contamination.
  • To assess the impact of pasteurization on the functional and visual quality of eggs.

Main Methods:

  • Shell eggs were washed to remove surface contaminants.
  • Eggs were inoculated with high levels of Salmonella enteritidis.
  • Inoculated eggs were heated to a yolk temperature of approximately 55°C and held for specific durations.
  • The reduction in surviving Salmonella enteritidis cells was quantified.

Main Results:

  • A pasteurization process was successfully developed for shell eggs.
  • The process achieved a 7-log cycle reduction of Salmonella enteritidis in inoculated eggs.
  • No significant changes in the functional or visual quality of the pasteurized eggs were observed.

Conclusions:

  • Pasteurization of shell eggs is a viable method for eliminating Salmonella enteritidis.
  • This process enhances food safety without negatively impacting egg quality.

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