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dc.contributor.authorIllera Gigante, Alba Ester 
dc.contributor.authorde Souza, Vanessa Rios
dc.contributor.authorNikmaram, Nooshin
dc.contributor.authorTang, Linyi
dc.contributor.authorKeener, Kevin M.
dc.date.accessioned2023-03-06T13:16:07Z
dc.date.available2023-03-06T13:16:07Z
dc.date.issued2022-12
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10259/7497
dc.description.abstractSalmonella 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.en
dc.description.sponsorshipThis work was supported by Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), and the Barrett Family Foundation Chair in Sustainable Food Engineering.en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofInnovative Food Science & Emerging Technologies. 2022, V. 82, 103210en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectChicken eggsen
dc.subjectSalmonella enteritidisen
dc.subjectPathogen decontaminationen
dc.subjectHigh voltage atmospheric cold plasma (HVACP)en
dc.subjectProcess optimizationen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherEnfermedades infecciosases
dc.subject.otherCommunicable diseasesen
dc.titleHigh voltage atmospheric cold plasma decontamination of Salmonella enteritidis on chicken eggsen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.ifset.2022.103210es
dc.identifier.doi10.1016/j.ifset.2022.103210
dc.journal.titleInnovative Food Science & Emerging Technologiesen
dc.volume.number82es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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