Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg

Monfort, S.; Gayán, Elisa; Saldaña, Guillermo; Puértolas, E.; Condón, S.; Raso, Javier; Alvarez, I

doi:10.1016/j.ifset.2009.11.007

Cited by 80 publications

(25 citation statements)

References 52 publications

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“…PEF is an effective technology to achieve sufficient reduction of spoilage and pathogenic microorganisms in several foods [29,35,61,74,86]. Moreover, studies focused on enzyme inactivation have demonstrated that PEF allows the inactivation of deleterious enzymes at different levels, depending on the enzyme itself and the medium in which is suspended [58].…”

Section: Introductionmentioning

confidence: 99%

Food Preservation by Pulsed Electric Fields: An Engineering Perspective

2011

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Along the years, processing technologies for food preservation have been in constant development in order to meet current consumers' claims. In this way, researchers have been continuously working to understand the effects of different novel emerging technologies tested on foods to ensure microbiological stability as well as high quality attributes. Among these novel technologies, pulsed electric fields (PEF) have shown to be a potential non-thermal treatment capable of preserving liquid foods with freshlike characteristics. As a result, in the last decade, great technological advances have been accomplished regarding to PEF processing, such as improvement on the chamber designs, optimization of the process as well as achievement of high-quality-processed foods. This paper reviews the latest developments related to PEF technology for food preservation, the current designs of PEF treatment chambers, and modeling concepts applied for process optimization. In addition, some scaling-up considerations are included for future industrial implementation of PEF processing.

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Section: Introductionmentioning

confidence: 99%

Food Preservation by Pulsed Electric Fields: An Engineering Perspective

2011

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“…Before the beginning of the experiment, the egg shells were rinsed in 70% ethanol (Monfort et al, 2010) and air-dried. The disinfected eggs were then broken and placed in sterile Stomacher bags (Tekmar Co. Cincinnati, Ohio, U.S.A).…”

Section: Preparation Of Liquid Whole Eggsmentioning

confidence: 99%

“…Preliminary studies showed that a mixture of various EOs , or EOs mixed with other compounds, had a stronger antimicrobial efficacy against food-borne pathogenic agents (Gutierrez, Barry-Ryan, & Bourke, 2008;Djenane et al, 2011a,b). However, additional studies are necessary to evaluate the efficacy of an EO mixture and the use of active packaging to assess their performance as natural antimicrobial agents for preservation and food safety (Ponce, Fritz, del Valle, & Roura, 2003;Monfort et al, 2010).…”

Section: Application To Liquid Whole Eggs and Antibacterial Efficacymentioning

confidence: 99%

Use of Essential Oils as Natural Food Preservatives: Effect on the Growth of Salmonella Enteritidis in Liquid Whole Eggs Stored Under Abuse Refrigerated Conditions

Djenane¹,

Yangüela²,

Roncalés³

et al. 2013

JFR

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The steam distillation-extracted essential oils (EOs) of three aromatic plants from the Kabylie region of Algeria (Eucalyptus globulus, Lavandula angustifolia, and Satureja hortensis) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The primary compounds from these EOs were 1,8-cineole (81.70%) for Eucalyptus globulus, 1,8-cineole (37.80%) and -caryophyllene (20.90%) for Lavandula angustifolia, and carvacrol (46.10%), p-cymene (12.04%), and -terpinene (11.43%) for Satureja hortensis. To test the antibacterial properties of the EOs, agar diffusion and microdilution methods were used for Salmonella enterica serovar Enteritidis CECT 4300. The results revealed that all of the EOs possessed a significant anti-Salmonella activity. The inhibition diameters for Lavandula angustifolia and Eucalyptus globulus were 41.30 and 35.26 mm, respectively, whereas the essential oil (EO) of Satureja hortensis showed a stronger anti-Salmonella activity (51.15 mm) when compared to the two other EOs. The minimum inhibitory concentration values ranged from 1 to 8 μL/mL, and the MIC value of the Lavandula angustifolia EO was the lowest (1 μL/mL). Moreover, the anti-Salmonella activity of the EOs added at various concentrations to liquid whole eggs was investigated, and the results showed that the antibacterial effect is proportional to the quantity of EO added to the product. Based on the observed anti-Salmonella activity, the EOs tested are promising natural alternatives for the preservation of liquid whole eggs stored at 7 ± 1ºC to simulate Algerian refrigeration conditions.

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“…Liquid food products are susceptible to be treated by PEF because they are primarily composed by water and nutrients, which are electrical conductors due of the presence of large concentrations of salts and dipolar molecules. Hence, PEF technology has been suggested for the pasteurization of foods such as juices, milk, yogurt, soups, and liquid eggs (Vega-Mercado et al, 1997;Evrendilek et al, 2004;Elez-Martínez et al, 2005;Monfort et al, 2010). In general, a continuous PEF treatment system is composed of treatment chambers, a pulse generator, a fluid-handling system, and monitoring systems (ElezMartínez et al, 2006).…”

Section: Non-thermal Processing Basicsmentioning

confidence: 99%