Egg Production Systems and Salmonella in Canada

Korver, D. R.; McMullen, Lynn M.

doi:10.1016/b978-0-12-802582-6.00004-5

Cited by 2 publications

(2 citation statements)

References 19 publications

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“…In the egg product industry, microbiological safety of liquid products is mainly guaranteed by pasteurization. The USDA requires that liquid whole egg is at least heated at 60 °C for no less than 3.5 min, but in the United Kingdom the recommendations are to pasteurize at least at 64 °C for 2.5 min (Rossi et al 2010;Korver and McMullen 2017). In France, there is no statutory heat treatment;…”

Section: Intoductionmentioning

confidence: 99%

Effects of Minimal Processing and Vitamin C Enrichment on Microbiological Safety and Viscosity of Liquid Egg White

Tóth

Németh²,

Ayari

et al. 2019

JEPM

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Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adequate minimal processing technologies are needed. In our study vitamin C enriched liquid egg white was examined to meet consumer expectations. Several combinations of low temperature pasteurization (57 - 63°C, 5 – 7 min) and High Hydrostatic Pressure (350, 5 min) were used to provide microbiological stability of vitamin C enriched (1000 mg/L) liquid egg white. After enrichment and treatments, the samples were examined for mesophyll aerobe and Enterobacteriaceae cell counts and viscosity attributes. Our results show that microbiological stability is not significantly influenced by vitamin C enrichment, but the different parameters of heat treatments and HHP have a strong effect. Viscosity attributes (measured with Anton Paar MCR 92) analysed by Hershel-Bulkley models point out that higher pressure of HHP has a stronger influence on viscosity than the temperature of pasteurization. Our results show a great opportunity for industrial use of minimal processing technologies for liquid egg white.

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Section: Intoductionmentioning

confidence: 99%

Effects of Minimal Processing and Vitamin C Enrichment on Microbiological Safety and Viscosity of Liquid Egg White

Tóth

Németh²,

Ayari

et al. 2019

JEPM

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“…In egg product industry, the microbiological safety of liquid products is mainly guaranteed by pasteurization. The United States Department of Agriculture (USDA) requires that liquid whole egg (LWE) is at least heated at 60 8C for no less than 3.5 min, but in the United Kingdom the recommendations are to pasteurize at least at 64 8C for 2.5 min (Rossi et al, 2010;Korver & McMullen, 2017). In France, there is no statutory heat treatment; only microbiological results are determined by regulations.…”

Section: Introductionmentioning

confidence: 99%

Effects of combined HHP and heat treatment on viscosity attributes and microbiological condition of liquid egg yolk

Tóth

Németh²,

Zeke

et al. 2020

Progress

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Minimal processing technologies, like High Hydrostatic Pressure (HHP), heat treatments at low temperatures have an increasing role in food industry. Eggs are considered as functional foods, but for high retention of biological active compounds adequate minimal processing technologies are needed during preservation procedure. In our study, liquid egg yolk (LEY) was examined to meet consumer's expectations.Combinations of pasteurization (57–63 °C, 5–7 min) and HHP (350–400 MPa, 5 min) were used to provide microbiological stability of LEY. After these treatments samples were examined for mesophyll aerobes and Enterobacteriaceae cell counts (using Nutrient agar an incubation of 30 °C, 48 h) and viscosity attributes (Anton Paar MCR 92).Our results show that microbiological stability is significantly influenced by the different parameters of heat treatments and HHP. Heat treatment effected at least 3 orders of magnitude decrease in cell count. Viscosity attributes point out that higher pressure of HHP have a stronger effect on viscosity than the temperature of pasteurization.The results point out a great opportunity for industrial use of minimal processing technologies for LEY. Microbiological safety is strongly influenced by the order of treatments, but viscosity may be independent from the order of the treatments.

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Egg Production Systems and Salmonella in Canada

Cited by 2 publications

References 19 publications

Effects of Minimal Processing and Vitamin C Enrichment on Microbiological Safety and Viscosity of Liquid Egg White

Effects of Minimal Processing and Vitamin C Enrichment on Microbiological Safety and Viscosity of Liquid Egg White

Effects of combined HHP and heat treatment on viscosity attributes and microbiological condition of liquid egg yolk

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