Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration☆

ABSTRACTEggs and their products have been implicated in food-borne disease outbreaks due to contamination with SalmonellaEnteritidis. Irradiation, as a food preservation technology, could minimize such contamination. The aim of this study was to determine the effects of irradiation in powdered egg yolk, egg white, and whole egg samples spiked with Salmonella Enteritidis. The powdered egg samples were exposed to doses of 0.5, 1.0, 1.0, 2.0, 2.5, 3.0, 3.5, or 4.0 kGy irradiation. Odors and tastes of raw and cooked non-inoculated, irradiated samples, and non-irradiated samples, were analyzed by a trained panel. A dose of 2.0 kGy resulted in slight to moderate changes in powdered egg yolk samples, compared to non-irradiated controls, while minimal differences were observed in powdered egg white samples. The dose of 3.5 kGy, when applied to samples of powdered egg white, resulted in taste and odor slightly stronger than the non-irradiated control. The maximum irradiation threshold before changes in flavor and odor occurred was 2.28 kGy, for powdered yolk and whole eggs, and 2.58 kGy, for powdered egg white. Those thresholds were enough to reduce S.Enteritidis to safe levels.

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The performance and membrane fouling rate of a pilot-scale anaerobic membrane bioreactor for treating antibiotic solvent wastewater under different cross flow velocity

Water Research ◽

10.1016/j.watres.2018.02.027 ◽

2018 ◽

Vol 135 ◽

pp. 288-301 ◽

Cited By ~ 12

Author(s):

Zhaobo Chen ◽

Tingting Xiao ◽

Dongxue Hu ◽

Jiao Xu ◽

Xue Li ◽

...

Keyword(s):

Flow Velocity ◽

Membrane Fouling ◽

Membrane Bioreactor ◽

Cross Flow ◽

Pilot Scale ◽

Anaerobic Membrane Bioreactor ◽

Cross Flow Velocity

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Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C

Frontiers in Microbiology ◽

10.3389/fmicb.2020.584986 ◽

2020 ◽

Vol 11 ◽

Author(s):

Florence Baron ◽

Marie-Françoise Cochet ◽

Mariah Alabdeh ◽

Catherine Guérin-Dubiard ◽

Michel Gautier ◽

...

Keyword(s):

Salmonella Enteritidis ◽

Egg White ◽

Bactericidal Action ◽

Egg White Proteins ◽

A Minor

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Rapid Growth of Salmonella Enteritidis in Egg White Reconstituted from Industrial Egg White Powder

Journal of Food Protection ◽

10.4315/0362-028x-62.6.585 ◽

1999 ◽

Vol 62 (6) ◽

pp. 585-591 ◽

Cited By ~ 25

Author(s):

FLORENCE BARON ◽

MICHEL GAUTIER ◽

GÉRARD BRULÉ

Keyword(s):

Rapid Growth ◽

Salmonella Enteritidis ◽

Protein Denaturation ◽

Egg White ◽

Iron Availability ◽

Drying Process ◽

Egg White Protein ◽

Cell Counts ◽

White Resistance ◽

Egg White Powder

The aim of this study was to evaluate the consequences of the egg white-drying process on egg white ability to limit Salmonella Enteritidis growth in addition to the elucidation of the factors involved. We observed rapid growth of Salmonella Enteritidis inoculated in egg white reconstituted from industrial powder in comparison with that observed in liquid egg white collected in the laboratory: Salmonella cell counts rose from 103 to 108 cells/ml of egg white from powder during 24 h incubation at 30°C. This rapid growth was observed in powder from all egg-breaking factories investigated, and it was comparable to that observed in optimum medium (tryptone soy broth). In view of the mechanism of egg white resistance and the major role played by iron availability and by ovotransferrin, we investigated several hypotheses to explain this rapid growth: iron provided during the drying process and/or denaturation of protein (especially ovotransferrin). The rapid growth observed in egg white reconstituted from powder was in relation to egg white protein denaturation and especially ovotransferrin denaturation during powder pasteurization that enhanced the availability of iron necessary for Salmonella growth. The major role played by ovotransferrin and iron deficiency on Salmonella growth in egg white was illustrated in this study.

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