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oai:riubu.ubu.es:10259/74972026-02-10T12:31:04Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

High voltage atmospheric cold plasma decontamination of Salmonella enteritidis on chicken eggs Illera Gigante, Alba Ester Souza, Vanessa Rios de Nikmaram, Nooshin Tang, Linyi Keener, Kevin M. Chicken eggs Salmonella enteritidis Pathogen decontamination High voltage atmospheric cold plasma (HVACP) Process optimization Ingeniería química Alimentos Enfermedades infecciosas Chemical engineering Food Communicable diseases Salmonella enteritidis (SE) accounts for more than 70% of Salmonella spp. infections in humans with a primary source being chicken eggs, that can result from post-lay SE cross-contamination of the shell from contaminated equipment or the environment. The objective of this study was to apply a HVACP treatment that can achieve a minimum 5-log reduction in SE on the surface of artificially inoculated shell eggs with an initial bacterial load of 108 CFU/egg, after a previous disinfection. Optimized HVACP treatment conditions were an indirect treatment with air at 60% humidity at 100 kV for one minute treatment and six hours post-treatment or alternatively, five minutes of treatment and four hours post-treatment. Egg quality parameters of Haugh unit (HU), pH, color, and vitelline membrane and shell strength were tested under the optimized conditions and showed no significant difference (p > 0.05) between treated and untreated eggs. Industrial relevance: Missing information for a possible scale up of a cold plasma system for egg surface decontamination has been addressed by an optimization of HVACP treatment focused on treatment and posttreatment time, essential parameters to have into account in the food industry. These results demonstrate that HVACP is an effective decontamination method for SE on chicken shell eggs and provides a baseline for a future scale up of the process, showing that different combinations of treatment variables can achieve the desired decontamination without affecting to key quality parameters of the egg such as Haugh Unit or vitelline membrane strength. This work was supported by Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), and the Barrett Family Foundation Chair in Sustainable Food Engineering. 2023-03-06T13:16:07Z 2023-03-06T13:16:07Z 2022-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 1466-8564 http://hdl.handle.net/10259/7497 10.1016/j.ifset.2022.103210 eng Innovative Food Science & Emerging Technologies. 2022, V. 82, 103210 https://doi.org/10.1016/j.ifset.2022.103210 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess application/pdf Elsevier