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Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis

Hermawan, N., Evrendilek, G.A., Dantzer, W.R., Zhang, Q.H., Richter, E.R.
Journal of food safety 2004 v.24 no.1 pp. 71-85
eggs, inoculum, pulsed electric fields, electric current, heat treatment, temperature, duration, food preservation, food processing quality, cold storage, viscosity, electrical conductivity, density, pH, color, brix, shelf life, Salmonella enteritidis, food pathogens, food contamination, bacterial contamination, inactivation, pathogen survival, plate count
The effects of pulsed electric fields (PEF) on the inactivation of Salmonella Enteritidis inoculated into liquid whole egg (LWE) and on the physical properties and the shelf-life of LWE were studied. PEF processing conditions were 1.2 mL/s flow rate, 200 pps frequency, 2.12 microsecond pulse duration, 25 kV/cm electric field strength, and 250 microsecond total treatment time. The PEF processing caused up to 1 log10 cfu/mL reduction in S. Enteritidis population in LWE. The PEF-treated samples were subjected to heat at 55C for 3.5 min to inactivate the remaining bacteria without denaturing the LWE. The combination of PEF and heat treatments led to a 4.3 log10 cfu/mL reduction in S. Enteritidis population (P < 0.05) and caused no significant change in viscosity, electrical conductivity, color, pH, and EBrix, relative to control samples (P > 0.05). The PEF+55C treated LWE samples presented significantly longer shelf-life at 4C compared with the control and heat treated samples (P < 0.05).