Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation

International Journal of Food Microbiology

Volumn 142, Issue 3, 2010, Pages 341-347

  Unluturk, Sevcan ^a   Atilgan, Mehmet R ^a   Baysal, A Handan ^a   Unluturk, Mehmet S ^b  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

^b IZMIR UNIVERSITY OF ECONOMICS   (Turkey)

Author keywords

Hom model; Inactivation kinetics; Liquid egg white; Log Linear model; Modified Chick Watson model; UV C irradiation; Weibull model

Indexed keywords

EGG WHITE;

ARTICLE; BACTERIAL STRAIN; COLONY FORMING UNIT; ESCHERICHIA COLI; LISTERIA INNOCUA; NONHUMAN; PARAMETER; PASTEURIZATION; ULTRAVIOLET C RADIATION;

ESCHERICHIA COLI; ESCHERICHIA COLI K12; LISTERIA INNOCUA;

EID: 77955844570     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.07.013     Document Type: Article

References (31)

1. Bazhal M.I., Ngadi M.O., Raghavan G.S.V., Smith J.P. Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments. Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie 2006, 39(4):420-426.
2. Bialka K.L., Demirci A., Puri V.M. Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light. Journal of Food Engineering 2008, 85:444-449.
3. Blatchley E.R., Dumoutier N., Halaby T.N., Levi Y., Laine J.M. Bacterial responses to ultraviolet irradiation. Water Science and Technology 2001, 43(10):179-186.
4. Bolton J.R., Linden K.G. Standardization of methods for fluence (UV dose) determination in bench-scale UV experiments. Journal of Environmental Engineering-Asce 2003, 129(3):209-215.
5. Chick H. An investigation into the laws of disinfection. Journal of Hygiene (Cambridge) 1908, 8:92-158.
6. Ferreira L.F.S., Mastro N.L.D. Rheological changes in irradiated chicken eggs. Radiation Physics and Chemistry 1998, 52(1-6):59-62.
7. Gabriel A.A., Nakano H. Inactivation of Salmonella. E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments. Food Control 2009, 20:443-446.
8. Geveke D.J. Ultraviolet inactivation of bacteria in apple cider. Journal of Food Protection 2005, 68(8):1739-1742.
9. Geveke D.J. UV inactivation of E.coli in liquid egg white. Food and Bioprocess Technology 2008, 1:201-206.
10. Gongora-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.
11. Hamid-Samimi M.H., Swartzel K.R. Pasteurization design criteria for production of extended shelf-life refrigerated liquid whole egg. Journal of Food Processing and Preservation 2007, 8(3-4):219-224.
12. Herald J., Smith D.M. Functional properties and composition of liquid whole egg proteins as influenced by pasteurization. Poultry Science 1989, 68:1461-1469.
13. Hermawan N., Evrendilek G.A., Dantzer W.R., Zhang Q.H., Richter E.R. Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis. Journal of Food Safety 2004, 24:71-85.
14. Hijnen W.A.M., Beerendork E.F., Medema G.J. Inactivation credit of UV radiation for viruses, bacteria and protozoan (oo)cysts in water: a review. Water Research 2006, 40:3-22.
15. Jeantet R., Baron F., Nau F., Roignant M., Brulé G. High intensity pulsed electric fields applied to egg white: effect on Salmonella enteritidis. Journal of Food Protection 1999, 62(12):1381-1386.
16. Koutchma T. Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food and Bioprocess Technology 2009, 2:138-155.
17. Lado B.H., Yousef A.E. Alternative food-preservation technologies: efficacy and mechanisms. Microbes and Infection 2002, 4:433-440.
18. Lee W.C., Lee M.J., Kim J.S., Park S.Y. Foodborne illness in Korea and Japan studied retrospectively. Journal of Food Protection 2001, 64(6):899-902.
19. Lee D.U., Heinz V., Knorr D. Effect of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg. Innovative Food Science & Emerging Technologies 2003, 4:387-393.
20. Mañas P., Pagán R., Alvarez I., Usón S.C. Survival of Salmonella senftenberg 775W to current liquid whole egg pasteurization treatments. Food Microbiology 2003, 20(5):593-600.
21. Marugán J., Grieken R., Sordo C., Cruz C. Kinetics of the photocatalytic disinfection of Escherichia coli suspensions. Applied Catalysis B: Environmental 2008, 82:27-36.
22. Nelson W. Theory and applications of hazard plotting for censored failure data. Technometrics 1972, 14:945-966.
23. Ngadi M., Smith J.P., Cayouette B. Kinetics of ultraviolet light inactivation of Escherichia coli O157:H7 in liquid foods. Journal of the Science of Food and Agriculture 2003, 83(15):1551-1555.
24. Ponce E., Pla R., Sendra E., Guamis B., Mor-Mur M. Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg. International Journal of Food Microbiology 1998, 43:15-19.
25. Ponce E., Pla R., Sendra E. Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: a comparative study in selective and non selective media. Food Microbiology 1999, 16:357-365.
26. Rasgoti N.K. Application of high-intensity pulsed electrical fields in food processing. Food Reviews Internaii{dotless}onal 2003, 19(3):229-251.
27. Sastry S.K., Data A.K., Worobo R.W. Ultraviolet light. Journal of Food Science (Supplement) 2000, 90-92.
28. Turkish Food Codex Yumurta ve Yumurta Urunleri Tebligi 2007/54 2008, http://www.yum-bir.org/templates/resimler/File/yumurta_tebligi_yonetmelik.htm (acessed on March 22, 2010).
29. Unluturk S., Atilgan M.R., Baysal A.H., Tari C. Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). Journal of Food Engineering 2008, 85(4):561-568.
30. Van Boekel M.A.J.S. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. International Journal of Food Microbiology 2002, 74:139-159.
31. 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.