Modified-atmosphere packaging of hen table eggs: Effects on pathogen and spoilage bacteria

Abstract

As part of a more comprehensive research activity on the use of modified-atmosphere packaging for the improvement of quality and functional properties of table eggs, the effects of air, 100% CO(2), and 100% O(2) packaging were also evaluated on the survival of experimentally inoculated pathogen bacteria (Salmonella Enteritidis, Escherichia coli, and Listeria monocytogenes) as well as on spoilage bacteria (total aerobic mesophilic bacteria) on table eggs during 30 d of storage at 4, 25, and 37°C by colony count method. In general, temperatures played a major role, rather than gasses, in influencing the bacterial survival. In particular, the lowest microbial loads were registered at 4°C on E. coli and spoilage bacteria, whereas 37°C was the best storage temperature to avoid the psychrotropic microorganism L. monocytogenes development regardless of the gas used. One hundred percent CO(2) packaging, in association with a low storage temperature (4°C), had a significant positive effect in reducing Salmonella loads. On eggs inoculated with L. monocytogenes and stored at 4°C as well as on eggs containing only spoilage bacteria and stored at 25°C, 100% CO(2) resulted the best gas in comparison with air and O(2). One hundred percent CO(2) packaging showed no negative effect on pathogen survival compared with air. Although further improvements are required to control RH within packaging to limit bacteria growth/survival, in view of the positive effects of CO(2) packaging on quality traits of table eggs, 100% CO(2) packaging might represent a promising innovative technique for the maintenance of egg characteristics during transport, retail, and domestic storage.

New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging

“…2 log 10 CFU/g after 28 days of storage at 21°C (Figure 1). On the contrary 100% CO 2 packaging did not impact significantly on the load of total bacteria as well as total and faecal coliforms confirming previously reported results (Pasquali et al, 2012) The weight loss of eggs during storage is mainly caused by evaporation of water and loss of CO 2 (Caner, 2005). A significant different weight loss was registered comparing 100% CO 2 packed eggs and unpacked eggs (1.5 vs 7%).…”

“…In packed eggs the values reported in the present study are slightly higher than those previously reported [1.5% this study vs 0.5% Rocculi et al (2009)]. Differences in weight loss between studies may be due to the storage conditions, temperature, egg size and shell porosity as well as, for packed eggs, inclusion of moisture adsorbent (Bhale et al, 2003;Caner, 2005;Rocculi et al, 2009;Pasquali et al, 2012).…”

“…From a microbiological point of view, the positive effect of MAP on the growth inhibition of spoilage bacteria has been widely documented for different food products (Genigeorgis, 1985;Hintlian and Hotchkiss, 1987;Wimpfheimer et al, 1990;Faber, 1991;Rajkovic et al, 2010). On table eggs, 100% CO 2 packaging showed to be more effective than 100% air in controlling spoilage bacteria during 30 days of storage at 4, 25 and 37°C (Pasquali et al, 2012). The effect of 100% CO 2 in comparison to unpacked eggs along storage was not described to our knowledge.…”

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

“…The relative abundance of Bifidobacterium in the 4 °C sample (17.72% that in the 10 °C sample (7.10%). It has been reported that Bifidobacteri nistic effect on the growth and reproduction of other bacteria [53], whi relatively to extending the shelf life of LEW under a storage temper accepted that Escherichia is an important contributor to the spoilage of rived products [54]. In the present study, Escherichia appeared at a rel dance in the two groups, though especially in the 4 °C sample.…”