2026-07-09T21:46:46Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/92642026-02-10T12:30:26Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Illera Gigante, Alba Ester author Souza, Vanessa Rios de author Tang, Linyi author Nikmaram, Nooshin author Keener, Kevin M. author 2023-06 Salmonellosis outbreaks caused by Salmonella Enteritidis are usually linked to the consumption of eggs and egg products. To assure egg safety, High Voltage Atmospheric Cold Plasma (HVACP) has demonstrated its efficacy in achieving higher than 105 CFU/egg reduction of this bacteria on the egg's surface. Although no quality changes were found immediately after treatment, there was a lack of knowledge on how the quality of HVACP-treated eggs could evolve during their shelf life, and a six-week quality study was performed in this work. Eggs were treated under two sets of conditions, 0.5 min of treatment within 24 h post treatment and 8.5 min of treatment and no post treatment time were the selected ones. No significant differences were found between untreated and treated eggs regarding albumen and yolk pH, Haugh unit, yolk color, vitelline membrane strength or shell strength. The changes detected during the six weeks of storage at 4 °C were attributed to the natural aging of the eggs and not to the effect of HVACP treatments. These results prove HVACP technology as an effective alternative to current techniques to assure both the safety and quality of eggs during their shelf life. 2212-4292 http://hdl.handle.net/10259/9264 10.1016/j.fbio.2023.102754 Chicken eggs High voltage atmospheric cold plasma (HVACP) Quality properties Refrigerated storage Shelf life Effect of high voltage atmospheric cold plasma on chicken eggs quality during refrigerated storage