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

International Journal of Food Microbiology

Volumn 142, Issue 3, 2010, Pages 309-317

  Mukhopadhyay, Sudarsan ^a   Tomasula, Peggy M ^a   Luchansky, John B ^a   Porto Fett, Anna ^a   Call, Jeffrey E ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cross flow MF; Functional property; Liquid egg white; S. Enteritidis

Indexed keywords

EGG WHITE; SODIUM CHLORIDE; WATER;

ARTICLE; BACTERIAL STRAIN; BACTERIUM DETECTION; BACTERIUM ISOLATION; CERAMICS; COLONY FORMING UNIT; CROSS FLOW TANGENTIAL MICROFILTRATION; CROSSFLOW FILTRATION; DILUTION; EGG; FOAMING; MICROBIAL CONTAMINATION; MICROFILTRATION; NONHUMAN; PH; PROTEIN FUNCTION; SALMONELLA ENTERITIDIS; SURFACE PROPERTY; WATER PERMEABILITY;

SALMONELLA ENTERITIDIS;

EID: 77955843658     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.07.009     Document Type: Article

References (43)

1. Ahn D.U., Kim S.M., Shu H.C. Effect of egg size and strain and age of hens on the solids content of chicken eggs. Poultry Science 1997, 76:914-919.
2. Amiali M., Ngadi M.O., Smith J.P., Raghavan V.G.S. Inactivation of Escherichia coli O157:H7 and Salmonella in liquid egg white using pulsed electric field. Journal of Food Science 2006, 71(3):88-94.
3. Andrassy E., Farkas J., Seregely Z., Dalmadi I., Tuboly E., Lebovics V. Changes of hen eggs and their components caused by nonthermal pasteurizing treatments. II. Some non-microbiological effects of gamma irradiation or hydrostatic pressure processing on liquid egg white and egg yolk. Acta Alimentaria 2006, 35(3):305-318.
4. Ayadi M.A., Khemakhem M., Belgith H. Effect of moderate spray drying conditions on functionality of dried egg white and whole egg. Journal of Food Science 2008, 73:281-287.
5. Badr H.M. Effect of gamma radiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk. Food Chemistry 2006, 97(2):285-293.
6. Baron F., Gautier M., Brule G. Factors involved in the inhibition of growth of Salmonella enteritidis in liquid egg white. Journal of Food Protection 1997, 60(11):1318-1323.
7. Bruhn C.M. Explaining the concept of health risk versus hazards to consumers. Food Control 2005, 16(6):487-490.
8. Board R.G., Tranter H.S. The microbiology of eggs. Egg Science and Technology 1995, 81-97. The Haworth Press, Inc., New York. W.J. Stadelman, O.J. Cotterill (Eds.).
9. Calderón-Miranda M.L., Barbosa-Cánovas G.V., Swanson B.G. Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin. International Journal of Food Microbiology 1999, 51(1):7-17.
10. CDC Outbreaks of multidrug-resistant Salmonella typhimurium associated with veterinary facilities - Idaho, Minnesota, and Washington, 1999. Morbidity and Mortality Weekly Report (MMWR) 2001, 50:701-704.
11. Cheryan M. Ultrafiltration and Microfiltration Handbook 1998, Technomic Publishing Co., Lancaster, PA.
12. Cunningham F.E. Egg-product pasteurisation. Egg Science and Technology 1995, 289-322. Food Products Press, New York. W.J. Stadelman, O.J. Cotterill (Eds.).
13. Cotterill O.J. Freezing egg products. Egg Science and Technology 1995, 265-288. The Haworth Press, Inc, New York. W.J. Stadelman, O.J. Cotterill (Eds.).
14. Dumay E., Lambert C., Funtenberger S., Cheftel J.C. Effects of high pressure on the physico-chemical characteristics of dairy creams and model oil/water emulsions. Lebensmittel Wissenschaft and Technologie 1996, 29:606-625.
15. Duguid J.P., North R.A.E. Eggs and Salmonella food-poisoning; an evaluation. Journal of Medical Microbiology 1991, 34:65-72.
16. Eckner K.F., Zottola E.A. Potential for low temperature pasteurization of dairy fluids using membrane processing. Journal of Food Protection 1991, 54:793-797.
17. Fernandez-Diaz M.D., Barsotti L., Dumay E., Cheftel J.C. Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white. Journal of Agricultural and Food Chemistry 2000, 48(6):2332-2339.
18. Froning G.W., Weihling R.L., Ball H.R., Hill R.M. Effect of ultrafiltration and reverse osmosis on the composition and functional properties of egg white. Poultry Science 1987, 66:1168-1173.
19. Ferreira M., Fernanda A.R., Jost O., Jost R. Application of microfiltration to egg white depleted in ovomucin. International Journal of Food Science & Technology 1999, 34(1):27-32.
20. Góngora-Nieto M.M., Pedrow P.D., Swanson B., Barbosa-Cánovas G.V. Energy analysis of liquid whole egg pasteurized by pulsed electric fields. Journal of Food Engineering 2003, 57:209-216.
21. Guerra A., Jonsson G., Rasmussen A., Waagner Nielsen E., Edelsten D. Low cross-flow velocity microfiltration of skim milk for removal of bacterial spores. International Dairy Journal 1997, 7(12):849-861.
22. Hamid-Samimi M., Swartzel K.R., Ball H.R. Flow behavior of liquid whole egg during thermal treatments. Journal of Food Science 1984, 49:132-136.
23. Kakalis L.T., Regenstein J.M. Effect of pH and salts on the solubility of egg white protein. Journal of Food Science 1986, 51(6):1445-1447.
24. Kang S.T., Subramani A., Hoek E.M., Deshusses M.A., Matsumoto M.R. Direct observation of bio fouling in cross-flow microfiltration: mechanisms of deposition and release. Journal of Membrane Science 2004, 244:151-165.
25. Lee D.U., Heinz V., Knorr D. Evaluation of processing criteria for the high hydrostatic pressure treatment of liquid whole egg: rheological study. Lebensmittel Wissenschaft and Technologie 1999, 32(5):299-304.
26. Lee D.U., Heinz V., Knorr D. Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by high hydrostatic pressure treatment. Biotechnology Progress 2001, 17:1020-1025.
27. Lee D.U., Heinz V., Knorr D. Effects of combination treatments of nisin and high intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg. Innovative Food Science and Emerging Technologies 2003, 4:387-393.
28. Le Bolay N., Ricard A. Streaming potential in membrane process: microfiltration of egg proteins. Journal of Colloid and Interface Science 1995, 170:154-160.
29. Ma C.Y., Harwalkar V.R., Poste L.M., Sahasrabudhe M.R. Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products. Food Research International 1993, 26:247-254.
30. Mackenzie K.A., Skerman V.B.D. Microbial spoilage in unpasteurized liquid whole egg. Food Technology in Australia 1982, 34:524-528.
31. Membrane Separations in Biotechnology 1985, Marcel Dekker, New York. W.C. McGregor (Ed.).
32. Mukhopadhyay S., Tomasula P.M., Van Hekken D.L., Luchansky J.B., Call J.E., Porto-Fett A.C.S. Effectiveness of cross-flow microfiltration for removal of microorganisms associated with unpasteurized liquid egg white. Journal of Food Science 2009, 74(6):319-327.
33. Phillips L.G., German J.B., O'Neill T.E., Foegeding E.A., Harwalkar V.R., Kilara A., Lewis B.A., Mangino M.E., Morr C.V., Regenstein J.M., Smith D.M., Kinsella J.E. Standardized procedure for measuring foaming properties of three proteins, a collaborative study. Journal of Food Science 1990, 55(5):1441-1444.
34. Punidadas P., McKellar R.C. Selected physical properties of liquid egg products at pasteurization temperatures. Journal of Food Processing and Preservation 1999, 23:153-168.
35. Saboya L.V., Maubois J.L. Current developments of micro filtration technology in the dairy industry. Lait 2000, 80:541-553.
36. Schmidt-Lorenz W. Collection of Methods for the Microbiological Examination of Foods 1983, 15.1-15.22. Verlag Chemie, Weinheim.
37. Tung M.A., Watson E.L., Richards J.F. Rheology of egg albumin. Paper - American Society of Agricultural Engineers 1969, 69:874. Winter Meeting.
38. Tung M.A., Watson E.L., Richards J.F. Rheology of fresh, aged and gamma- irradiated egg white. Journal of Food Science 1970, 35:872-874.
39. Unluturk S., Ati{dotless}lgan M.R., Baysal A.H., Tari{dotless} C. Use of UV-C radiation as a nonthermal process for liquid egg products (LEP). Journal of Food Engineering 2008, 85(4):561-568.
40. U.S.Department of Agriculture Egg pasteurization manual, ARS 74-48. Poultry Laboratory, Agricultural Research Service 1969, U.S. Department of Agriculture, Albany, CA.
41. Wong P.Y., Kitts D. Physicochemical and functional properties of shell eggs following electron beam irradiation. Journal of the Science of Food and Agriculture 2003, 83:44-52.
42. Wrigley D.M., Llorca N.G. Decrease of Salmonella typhimurium in skim milk and egg by heat and ultrasonic wave treatment. Journal of Food Protection 1992, 55:678-680.
43. Zeman L.J., Zydney A.L. Microfiltration and ultrafiltration. Principles and applications 1996, Marcel Dekker, New York.