Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment

Pinto, Paula; Ribeiro, Resende; Sousa, Leandro Pio de; Verde, Sandra Cabo; Lima, Maria Gabiela; Dinis, Manuela; Santana, Antonieta; Botelho, M. Luísa

doi:10.1016/j.radphyschem.2004.03.065

Cited by 39 publications

(27 citation statements)

References 8 publications

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“…Chain scission reduces the number of peptide linkages in irradiated eggs, thereby decreasing the viscosity. This result is in accordance with previous studies using gamma ray (Ma et al, 1990;Pinto et al, 2004). The irradiation of proteins is known to cause denaturation as well as the formation of protein radicals due to interactions with water, resulting in reactions with constituent amino acid subunits (Stewart, 2001).…”

Section: Functional Propertiessupporting

confidence: 93%

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Kim¹,

Yun²,

Jung³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<10 2 CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

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Section: Functional Propertiessupporting

confidence: 93%

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Kim¹,

Yun²,

Jung³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…S. enteritidis appears to play a key role in egg contamination and appears to be found mostly on eggshells [12]. Sun exposure, ionizing radiations, and insufficient storage of commercial eggs for consumption have direct consequences on the quality of eggs, but have direct effects on the microbial charge of the shell surface [20]. This may explain the lack of Salmonella serotypes on shell surfaces in this study.…”

Section: Discussionmentioning

confidence: 71%

“…An organic acid mixture has been evaluated and used to reduce S. enteritidis horizontal transmission in broilers [19]. Other S. enteritidis-specific antibodies (IgY) derived from egg yolks and combined with probiotics have a protective effect and prevent Salmonella infection in poultry [20].…”

Section: Resultsmentioning

confidence: 99%

Minor Salmonella: potential pathogens in eggs in Algeria

Ayachi

Bennoune

Heleili

et al. 2015

J Infect Dev Ctries

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Introduction: Salmonellosis is one of the major foodborne diseases known to be closely related to the consumption of contaminated eggs, infected poultry, and poultry products. Control and survey of the poultry chain are the key elements and the most critical steps in the prevention of human transmission of Salmonella. Methodology: This study was carried out in East Algeria on 150 eggs meant for consumption collected from mini-markets and immediately tested for Salmonella using standard methods (ISO AFNOR 6579 modified in 2002). Briefly, the shell surfaces were carefully wiped using sterile appropriated tissues while the white and yellow yolks were separated. All 10 samples were pooled together and a total of 45 samples were carefully analyzed. Results: A contamination rate of 4.4% was found, and two strains of Salmonella bradford were isolated from white and yellow yolks. The results showed that XLT4 was the best medium for Salmonella isolation from yolks. Screening for other Salmonella in parental chickens using an enzyme-linked immunosorbent assay (ELISA) test revealed seropositive cases of Salmonella enteritidis at the top of the poultry production pyramid. Conclusions: Occurrence of Salmonella in yolks and seropositive results for S. in parental chickens is a serious and potential danger to public health. Radical and preventive measures must be taken at the critical points to control and to avoid human transmission. These measures must be installed at all levels of egg production through the application of appropriate and strict regulations, and use of good hygienic practices in transport, storage, and food preparation.

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“…It was concluded that electron beam irradiation proved to be an effective method for controlling microbial growth in shell eggs without adversely affecting physicochemical and functional properties. The protein and sulfhydryl contents of the egg white were unchanged by irradiation at 5 kGy; only a slight degradation of high-molecular proteins was detected (Pinto et al 2004). After irradiation at 5 kGy, the yolk color die (pale yellow) and the white egg was modified to a turbid yellow.…”

Section: Microbiological Safety and Nutritional Adequacymentioning

confidence: 94%

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

2010

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The review covers description of food irradiation process, the current status of global legislation background in the field of irradiated foodstuffs, and the state of detection methods up-to-date available based on physical, chemical, biological, and microbiological changes in irradiated foods. Special emphasis was put on European Standards for the detection of irradiated foods adopted by the European Committee for Standardization, CEN (known as CEN Standards). These standards concerning the correct application of different techniques for the identification of various kinds of food and food ingredients treated with ionizing radiation have been accepted by Codex Alimentarius as Codex Standards. Analytical methods are necessary to control irradiated food products, therefore making enforcement of accurate labeling regulations. Labeling will enhance consumer confidence by providing assurance of the consumer's right to choose. In addition, the knowledge of radiationinduced physicochemical changes in foodstuffs provides scientific basis for the wholesomeness estimation of irradiated foods. The technology of food irradiation is a valuable means for ensuring microbiological food safety, therefore extending the shelf-life of a wide range of foods and reducing losses from spoiling and pests. Decreasing losses is particularly essential from the global distribution and food storage point of view. Food irradiation is applicable to fresh, dried or frozen foods with the purpose of antimicrobial treatments for spices, herbs, and dried vegetable seasonings, insect disinfestations, and control of pathogenic bacteria in poultry meat, red meat, shell eggs, seafood, and sprouting of tubers and bulbs like potatoes and onions. However, the utility of the technology of food irradiation remains still controversial because of negative public and industry perception of "nuclear technology" and the wholesomeness of irradiated foods. For that reason, this review is intended to provide proper scientific information on the safety, advantages, and limitations of food irradiation compared to the existing conventional food processing techniques, legal backgrounds, including labeling regulations for identifying irradiated foods based on the detection methods. Scientifically documented information could increase the level of education and acceptance of irradiated foodstuffs by consumers, food processors, and government agencies.

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Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment

Cited by 39 publications

References 8 publications

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Minor Salmonella: potential pathogens in eggs in Algeria

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

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