RT info:eu-repo/semantics/article
T1 High voltage atmospheric cold plasma decontamination of Salmonella enteritidis on chicken eggs
A1 Illera Gigante, Alba Ester
A1 de Souza, Vanessa Rios
A1 Nikmaram, Nooshin
A1 Tang, Linyi
A1 Keener, Kevin M.
K1 Chicken eggs
K1 Salmonella enteritidis
K1 Pathogen decontamination
K1 High voltage atmospheric cold plasma (HVACP)
K1 Process optimization
K1 Ingeniería química
K1 Chemical engineering
K1 Alimentos
K1 Food
K1 Enfermedades infecciosas
K1 Communicable diseases
AB Salmonella enteritidis (SE) accounts for more than 70% of Salmonella spp. infections in humans with a primarysource being chicken eggs, that can result from post-lay SE cross-contamination of the shell from contaminatedequipment or the environment. The objective of this study was to apply a HVACP treatment that can achieve aminimum 5-log reduction in SE on the surface of artificially inoculated shell eggs with an initial bacterial load of108 CFU/egg, after a previous disinfection. Optimized HVACP treatment conditions were an indirect treatmentwith air at 60% humidity at 100 kV for one minute treatment and six hours post-treatment or alternatively, fiveminutes of treatment and four hours post-treatment. Egg quality parameters of Haugh unit (HU), pH, color, andvitelline membrane and shell strength were tested under the optimized conditions and showed no significantdifference (p > 0.05) between treated and untreated eggs.Industrial relevance: Missing information for a possible scale up of a cold plasma system for egg surfacedecontamination 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 thatHVACP is an effective decontamination method for SE on chicken shell eggs and provides a baseline for a futurescale up of the process, showing that different combinations of treatment variables can achieve the desireddecontamination without affecting to key quality parameters of the egg such as Haugh Unit or vitelline membrane strength.
PB Elsevier
SN 1466-8564
YR 2022
FD 2022-12
LK http://hdl.handle.net/10259/7497
UL http://hdl.handle.net/10259/7497
LA eng
NO This work was supported by Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), and the Barrett Family Foundation Chair in Sustainable Food Engineering.
DS Repositorio Institucional de la Universidad de Burgos
RD 24-nov-2024