Effect of high pressure treatment on liquid whole egg

Abstract

In our tests, we artificially infected liquid whole egg samples with Salmonella enteritidis, Listeria monocytogenes, and Staphylococcus aureus bacteria, and then treated the samples in "Food Lab900" high hydrostatic pressure (HHP) instrument for 3-17 min at 200-400 MPa. Subsequently, the change of the viable cell count of the specific bacteria has been tested. In addition to the samples infected with various bacteria, non-infected samples were also treated in each test and the change in viable cell count, colour and viscosity of the samples upon the effect of the treatment. In summary, it can be concluded that in each test of our investigations, the viable cell count of S. enteritidis critical for egg products is reduced significantly, while the reduction of the total viable cell count was around two magnitudes. Additionally, based on our results, microbial destruction, reduction of enthalpy (denaturation of egg white) caused by the treatment at HPP, and colour change are primarily affected by the pressure level, while the changes in rheological properties are also significantly affected by the duration of high pressure treatment (p < 0.05).

Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

“…The most troublesome bacterium in egg products is S. enteritidis and its reduction was reported around 2-log CFU/ml (Németh et al, 2012). In addition, the study also observed color of the sample was primarily affected by the pressure level and the rheological properties (viscosity) were significantly (p < .05) influenced by the length of HPP treatment (Németh et al, 2012). The granule fraction of egg yolk (EY) (produced by centrifugation processes) was reported to yield different compositional properties compared to the native yolk, thereby creating opportunities for being used as ingredients in the nutraceutical and food industries.…”

“…The most troublesome bacterium in egg products is S . enteritidis and its reduction was reported around 2‐log CFU/ml (Németh et al, 2012). In addition, the study also observed color of the sample was primarily affected by the pressure level and the rheological properties (viscosity) were significantly ( p < .05) influenced by the length of HPP treatment (Németh et al, 2012).…”

Risk Management of Egg and Egg Products: Advanced Methods Applied

“…Research shows, in addition to the applied pressure level and treatment time, the critical parameters for microbial inactivation are pH, water activity (aw), and treatment temperature: (a) microorganisms become more susceptible to pressure at lower pH [53]; (b) water activity reduction exerts a protective effect on microorganisms against high-pressure treatments [54,55]; and (c) thermal processing with temperatures above or below room temperature tends to increase the rate of inactivation of microorganisms [56].…”