Consumer Acceptance of Ozone‐Treated Whole Shell Eggs

Kamotani, Setsuko; Hooker, Neal H.; Smith, S. H.; Lee, Ken

doi:10.1111/j.1750-3841.2009.01468.x

Cited by 22 publications

(28 citation statements)

References 11 publications

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“…Ozone (O 3 ), a highly reactive and an effective antimicrobial agent, generates no residual chemicals . The US Department of Agriculture (USDA) and the US Food and Drug Administration (FDA) approved gaseous and aqueous ozone as an antimicrobial agent for direct use in food applications . Ozone is also approved in the US on meat and poultry products in accordance with industrial standards of good manufacturing practice (21 CFR 173.368; FDA 2003).…”

Section: Introductionmentioning

confidence: 99%

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Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage

Yüceer

Aday

Caner

2015

J. Sci. Food Agric.

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Ozone treatments helped to maintain egg quality for a longer time. Ozone concentrations at 2 and 4 ppm showed promising results in maintaining internal quality and functional properties of fresh eggs during storage. Ozone at high concentration (6 ppm) caused a detrimental effect on eggshell quality. As a result, this study demonstrated that ozone treatments of 2, and especially 4 and 6 ppm concentration maintained eggshell quality during the storage. © 2015 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

“…In the last decade the efficacy of ozonation on the surface of fresh eggs have been studied . Rodriguez‐Romo et al reported that gaseous ozone can penetrate through eggshell pores.…”

Section: Introductionmentioning

confidence: 99%

Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage

Yüceer

Aday

Caner

2015

J. Sci. Food Agric.

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“…One of the main goals of developing an alternate method to pasteurise shell eggs was to improve the quality of the product. The albumens of eggs that were commercially pasteurised, using the hot water immersion process, were perceived by a sensory panel to be significantly ( P < 0.05) cloudier than the untreated control (Kamotani et al ., ; Maxkwee et al ., ). Likewise, in the present study, eggs that were pasteurised using 56.7 °C water for 60 min yielded cloudy albumens as shown in the breakout results (Fig.…”

Section: Resultsmentioning

confidence: 99%

Improvement in the radio frequency method to pasteurise shell eggs by automation and cost reduction

Geveke

Bigley

Brunkhorst

et al. 2018

Int J of Food Sci Tech

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Summary The existing radio frequency (RF) shell egg pasteurisation method, while 60% faster than the industrial hot water method, requires manual rotation of the eggs and expensive deionised water. Therefore, the RF pasteurisation equipment was redesigned to automate egg rotation and use inexpensive tap water. A two‐step process heated eggs for 6 min with RF and then for 15 min with 56.7 °C water. The 21‐min combination process reduced Salmonella Typhimurium in eggs by 6.1 log without affecting the appearance of the albumen, whereas processing with 56.7 °C water alone required 60 min to reduce Salmonella by 5.0 log and clouded the albumen. Angel food cakes made from 21 min RF eggs had significantly greater volumes (P < 0.0001) than those from 60‐min hot water eggs. The improved RF process produced better eggs and cakes than those from the industrial hot water process and is now commercially feasible.

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“…In a visual-only sensory study conducted at The Ohio State University on eggs processed by a procedure similar to that used in this study, consumer participants rated both the albumen and yolk of commercially heat-pasteurized eggs as significantly cloudier compared with that of eggs treated with heat-ozone combination (15). In a study of eggs treated with one of the combinations discussed in this research (56°C, 10 min, followed by ozonation), processed eggs maintained a quality similar to that of untreated eggs over 8 weeks of storage at 25°C (27).…”

Section: Discussionmentioning

confidence: 99%

Factors Affecting Thermal Resistance of Salmonella enterica Serovar Enteritidis ODA 99-30581-13 in Shell Egg Contents and Use of Heat-Ozone Combinations for Egg Pasteurization

Yousef

2013

Journal of Food Protection

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Infection of laying hens with Salmonella enterica serovar Enteritidis leads to deposition of the pathogen into the albumen or yolk of forming eggs. Heat treatment can inactivate internalized Salmonella Enteritidis in shell eggs, but factors such as the nature and location of contamination may influence the efficacy of thermal treatments. In the current research, natural contamination was mimicked by introducing small inocula of Salmonella Enteritidis into different locations of shell eggs and incubating inoculated eggs. These pathogen-containing eggs were heated at 57°C for 40 min, and temperature within eggs was monitored at the locations of inocula. Comparison of inactivation at equivalent internal temperatures revealed similar levels of lethality regardless of inoculum location. Refrigeration between incubation and heat treatment did not increase thermal resistance of cells in albumen but decreased cell inactivation in yolk. Sequential application of heat and gaseous ozone allows for the development of a process capable of decontaminating shell eggs with minimal thermal treatment and impact on egg quality. Inoculated eggs were subjected to (i) an immersion heating process similar to that used in commercial pasteurization or (ii) immersion heating, at reduced duration, followed by vacuum (50.8 kPa) and treatment with ozone gas (maximum 160 g/m(3)) under pressure (∼187.5 kPa). All treatments tested produced greater than 5-log inactivation, which is required for "pasteurization" processes. Differences were observed in the visual quality of eggs depending on treatment parameters. Application of ozone subsequent to heating allows for a significant reduction in heating time without decreasing process lethality.

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Consumer Acceptance of Ozone‐Treated Whole Shell Eggs

Abstract: The U.S. Egg Safety Action Plan requires all shell eggs to be pasteurized to prevent foodborne illness. Heat pasteurization partially cooks the egg, so an alternative process uses ozone with less heat. This study shows the ozone pasteurization has no detectable sensory defects.

Cited by 22 publications

References 11 publications

Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage

Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage

Improvement in the radio frequency method to pasteurise shell eggs by automation and cost reduction

Factors Affecting Thermal Resistance of Salmonella enterica Serovar Enteritidis ODA 99-30581-13 in Shell Egg Contents and Use of Heat-Ozone Combinations for Egg Pasteurization

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