Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg

Innovative Food Science and Emerging Technologies

Volumn 14, Issue , 2012, Pages 1-10

  Monfort, Silvia ^a   Ramos, Sergio ^b   Meneses, Nicolás ^c   Knorr, Dietrich ^c   Raso, Javier ^a   Álvarez, Ignacio ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b Centro Nacional de Tecnologia y Seguridad Alimentaria   (Spain)

^c TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Heat; High hydrostatic pressure; Liquid whole egg; Pasteurization; Triethyl citrate

Indexed keywords

COMBINED PROCESS; E. COLI; ESCHERICHIA COLI K12; FUNCTIONAL PROPERTIES; HEAT; HEAT PASTEURIZATION; HIGH HYDROSTATIC PRESSURE; LETHAL EFFECTS; LISTERIA INNOCUA; LOW-INTENSITY; MICROBIAL SAFETY; QUALITY PROPERTIES; SALMONELLA ENTERITIDIS; TRIETHYL CITRATE;

BOUNDARY CONDITIONS; ESCHERICHIA COLI; HEAT RESISTANCE; HYDROSTATIC PRESSURE; PASTEURIZATION; SALMONELLA;

LIQUIDS;

ESCHERICHIA COLI; LISTERIA; LISTERIA INNOCUA; SALMONELLA ENTERITIDIS;

EID: 84859557342     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.01.004     Document Type: Article

References (86)

1. I. Alvarez, B.A. Niemira, X.T. Fan, and C.H. Sommers Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatment Journal of Food Protection 69 9 2006 2066 2074 (Pubitemid 44497009)
2. H.R. Ball, M. Hamidsamimi, P.M. Foegeding, and K.R. Swartzel Functionality and microbial stability of ultrapasteurized, aseptically packaged refrigerated whole egg Journal of Food Science 52 5 1987 1212 1218
3. S. Barbut Determination water and fat holding G.M. Hall, Methods of testing protein funcionality 1996 Blackie Academic and Professional London 186 225
4. F.M. Bartlett, and A.E. Hawke Heat-resistance of Listeria monocytogenes Scott A and HAL 957E1 in various liquid egg products Journal of Food Protection 58 11 1995 1211 1214
5. C. Baschien, G. Rode, U. Bockelmann, P. Gotz, and U. Szewzyk Interactions between hyphosphere-associated bacteria and the fungus Cladosporium herbarum on aquatic leaf litter Microbial Ecology 58 3 2009 642 650
6. J. Baumgart Mikrobioligische Untersuchungon Lebensmitteln 1986 Behr's Verlag Hamburg
7. E.P. Black, A.L. Kelly, and G.F. Fitzgerald The combined effect of high pressure and nisin on inactivation of microorganisms in milk Innovative Food Science & Emerging Technologies 6 3 2005 286 292 (Pubitemid 40970377)
8. C.I.E. Recommendations on uniform color spaces, color difference equations, psychometric color terms. Supplement No.2 to CIE publication No.15 (E.-1.3.1) 1971/TC-1.3 1978
9. A. Carlez, J.P. Rosec, N. Richard, and J.C. Cheftel High-pressure inactivation of Citrobacter freundii, pseudomonas-fluorescens and listeria-innocua in inoculated minced beef muscle Food Science and Technology-Lebensmittel-Wissenschaft & Technologie 26 4 1993 357 363
10. C.D. Char, S.N. Guerrero, and S.M. Alzamora Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice Food and Bioprocess Technology 3 5 2010 752 761
11. D. Charoenwong, S. Andrews, and B. Mackey Role of rpoS in the development of cell envelope resilience and pressure resistance in stationary-phase Escherichia coli Applied and Environmental Microbiology 77 15 2011 5220 5229
12. R. Chawla, G.R. Patil, and A.K. Singh High hydrostatic pressure technology in dairy processing: A review Journal of Food Science and Technology-Mysore 48 3 2011 260 268
13. J.C. Cheftel Review: High-pressure, microbial inactivation and food preservation Food Science and Technology International 1 2-3 1995 75 90 (Pubitemid 126060734)
14. J.C. Cheftel, J.L. Cuq, and D. Lorient Aminoácidos, péptidos y proteínas O.R. Fennema, Química de los alimentos 1993 Ed. Acriba Zaragoza 275 414
15. P. Chilton, N.S. Isaacs, P. Manas, and B.M. Mackey Biosynthetic requirements for the repair of membrane damage in pressure-treated Escherichia coli International Journal of Food Microbiology 71 1 2001 101 104 (Pubitemid 33065607)
16. S. Cho, J.W. Jang, S.H. Jung, B.R. Lee, E. Oh, and K.H. Lee Precursor effects of citric acid and citrates on ZnO crystal formation Langmuir 25 6 2009 3825 3831
17. Y.K. Chung, M. Vurma, E.J. Turek, G.W. Chism, and A.E. Yousef Inactivation of barotolerant Listeria monocytogenes in sausage by combination of high-pressure processing and food-grade additives Journal of Food Protection 68 4 2005 744 750 (Pubitemid 40518845)
18. O.J. Cotterill, and G.S. Geiger Egg product yield trends from shell eggs Poultry Science 56 3 1977 1027 1031
19. P.L. Dawson, and R. Martinez-Dawson Using response surface analysis to optimize the quality of ultrapasteurized liquid whole egg Poultry Science 77 3 1998 468 474 (Pubitemid 128528592)
20. P.M. de Souza, and A. Fernandez Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products Food Control 22 8 2011 1385 1392
21. European Food Safety Authority, European Centre for Disease Prevention and Control The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2009 2011 EFSA Journal 9 3 2011 2090 [378 pp.] Available online www.efsa.europa.eu/efsajournal 10.2903/j.efsa.2011.2090 (Website last accessed: November 1, 2011)
22. European Parlament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (OJ No L 61, 18. 3. 1995, p. 1).
23. D. Farkas, and D. Hoover High pressure processing (pp. 47-64) in IFT 2000. Special supplement: Kinetics of microbial inactivation for alternative processing technologies. Inst. of Food Technologists Journal of Food Science 65 8 2000 S1 S108
24. P.M. Foegeding, and S.B. Leasor Heat-resistance and growth of Listeria monocytogenes in liquid whole egg Journal of Food Protection 53 1 1990 9 14
25. C. Garcia-Graells, E.J.A. Hauben, and C.W. Michiels High-pressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices Applied and Environmental Microbiology 64 4 1998 1566 1568 (Pubitemid 28188433)
26. C. Garcia-Graells, C. Valckx, and C.W. Michiels Inactivation of Escherichia coli and Listeria innocua in milk by combined treatment with high hydrostatic pressure and the lactoperoxidase system Applied and Environmental Microbiology 66 10 2000 4173 4179
27. Gardner, F. A. 1960. The roll of chemical additives in altering functional properties of egg white. Ph.D. Thesis, Univeristy of Missouri, Columbia, Mo.
28. P.J. Halling Protein-stabilized foams and emulsions CRC Critical Reviews in Food Science and Nutrition 15 2 1981 155 203
29. M. Hamidsamimi, K.R. Swartzel, and H.R. Ball Flow behavior of liquid whole egg during thermal treatments Journal of Food Science 49 1 1984 132 136
30. N. Hasnikova-Schenkova, L. Jirincova, M. Sikulova, A. Landfeld, M. Marek, and M. Houska The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg Czech Journal of Food Sciences 27 4 2009 228 233
31. K.J.A. Hauben, E.Y. Wuytack, C.C.F. Soontjens, and C.W. Michiels High-pressure transient sensitization of Escherichia coli to lysozyme and nisin by disruption of outer-membrane permeability Journal of Food Protection 59 4 1996 350 355 (Pubitemid 126617741)
32. M. Hendrickx, L. Van Ludikhuyze, I. den Broeck, and C. Weemaes Effects of high pressure on enzymes related to food quality Trends in Food Science & Technology 9 5 1998 197 203 (Pubitemid 28434052)
33. T.J. Herald, and D.M. Smith Functional properties and composition of liquid whole egg proteins as influenced by pasteurization and frozen storage Poultry Science 68 11 1989 1461 1469
34. D.G. Hoover, C. Metrick, A.M. Papineau, D.F. Farkas, and D. Knorr Biological effects of high hydrostatic pressure on food microorganisms Food Technology 43 3 1989 99 107
35. S. Iametti, E. Donnizzelli, P. Pittia, P.P. Rovere, N. Squarcina, and F. Bonomi Characterization of high-pressure-treated egg albumen Journal of Agricultural and Food Chemistry 47 9 1999 3611 3616 (Pubitemid 29449477)
36. G. Isiker, G.C. Gurakan, and A. Bayindirli Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg European Food Research and Technology 217 3 2003 244 248 (Pubitemid 38350035)
37. T. Jin, H. Zhang, G. Boyd, and J.M. Tang Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks Journal of Food Engineering 84 4 2008 608 614 (Pubitemid 47384959)
38. T.M. Johnson, and M.E. Zabik Egg albumen proteins interactions in an angel food cake system Journal of Food Science 46 1981 1231 1236
39. N. Kalchayanand, A. Sikes, C.P. Dunne, and B. Ray Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria Journal of Food Protection 61 4 1998 425 431 (Pubitemid 28235421)
40. K.V. Kilimann, C. Hartmann, A. Delgado, R.F. Vogel, and M.G. Gänzle Combined high pressure and temperature induced lethal and sublethal injury of Lactococcus lactis-Application of multivariate statistical analysis International Journal of Food Microbiology 109 1-2 2006 25 33
41. M. Koc, B. Koc, G. Susyal, M.S. Yilmazer, F.K. Ertekin, and N. Bagdatlioglu Functional and physicochemical properties of whole egg powder: Effect of spray drying conditions Journal of Food Science and Technology-Mysore 48 2 2011 141 149
42. D.U. Lee, V. Heinz, and D. Knorr Evaluation of processing criteria for the high pressure treatment of liquid whole egg: Rheological study Food Science and Technology-Lebensmittel-Wissenschaft & Technologie 32 5 1999 299 304 (Pubitemid 129601562)
43. D.U. Lee, V. Heinz, and D. Knorr Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by high hydrostatic pressure treatments Biotechnology Progress 17 6 2001 1020 1025 (Pubitemid 34018279)
44. D.U. Lee, V. Heinz, and D. Knorr Effects 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 4 4 2003 387 393 (Pubitemid 37474251)
45. J. Lee, and G. Kaletunc Inactivation of Salmonella Enteritidis strains by combination of high hydrostatic pressure and nisin International Journal of Food Microbiology 140 1 2010 49 56
46. B.M. Mackey, and C.M. Derrick The effect of sub-lethal injury by heating, freezing, drying and gamma-radiation on the duration of the lag phase of Salmonella typhimurium Journal of Applied Bacteriology 53 1982 243 251 (Pubitemid 13141356)
47. Mañas, 1999. Higienización de huevo líquido por ultrasonidos y calor. PhD Thesis, University of Zaragoza.
48. P. Mañas, and B.M. Mackey Morphological and physiological changes induced by high hydrostatic pressure in exponential- and stationary-phase cells of Escherichia coli: Relationship with cell death Applied and Environmental Microbiology 70 3 2004 1545 1554 (Pubitemid 38365137)
49. P. Mañas, R. Pagan, J. Raso, and S. Condon Predicting thermal inactivation in media of different pH of Salmonella grown at different temperatures International Journal of Food Microbiology 87 1-2 2003 45 53 (Pubitemid 36970061)
50. P. Mañas, R. Pagan, J. Raso, F.J. Sala, and S. Condon Inactivation of Salmonella enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by ultrasonic waves under pressure Journal of Food Protection 63 4 2000 451 456 (Pubitemid 30208696)
51. R. Marco-Moles, M.A. Rojas-Grau, I. Hernando, I. Perez-Munuera, R. Soliva-Fortuny, and O. Martin-Belloso Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields Journal of Food Science 76 2 2011 C257 C264
52. R.M. Martinez, P.L. Dawson, H.R. Ball, K.R. Swartzel, S.E. Winn, and F.G. Giesbrecht The effects of ultrapasteurization with and without homogenization on the chemical, physical, and functional-properties of aseptically packaged liquid whole egg Poultry Science 74 4 1995 742 752
53. B. Masschalck, C. García-Graells, E. Van Haver, and C.W. Michiels Inactivation of high pressure resistant Escherichia coli by lysozyme and nisin under high pressure Innovative Food Science and Emerging Technologies 1 1 2000 39 47
54. W. Messens, J. VanCamp, and A. Huyghebaert The use of high pressure to modify the functionality of food proteins Trends in Food Science & Technology 8 4 1997 107 112 (Pubitemid 27186081)
55. S. Monfort, E. Gayán, S. Condon, J. Raso, and I. Alvarez Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55 °C International Journal of Food Microbiology 145 2-3 2011 476 482
56. S. Monfort, E. Gayan, J. Raso, S. Condon, and I. Alvarez Evaluation of pulsed electric fields technology for liquid whole egg pasteurization Food Microbiology 27 7 2010 845 852
57. S.M. Morgan, R.P. Ross, T. Beresford, and C. Hill Combination of hydrostatic pressure and lacticin 3147 causes increased killing of Staphylococcus and Listeria Journal of Applied Microbiology 88 3 2000 414 420 (Pubitemid 30171476)
58. B.A. Niemira Irradiation sensitivity of planktonic and biofilm-associated Listeria monocytogenes and L. innocua as influenced by temperature of biofilm formation Food and Bioprocess Technology 3 2 2010 257 264
59. M.F. Patterson, and D.J. Kilpatrick The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry Journal of Food Protection 61 4 1998 432 436 (Pubitemid 28219448)
60. L.G. Phillips, Z. Haque, and J.E. Kinsella A method for the measurement of foam formation and stability Journal of Food Science 52 4 1987 1074 1077
61. M.C. Pina-Pérez, A.B. Silva-Angulo, D. Rodrigo, and A. Martínez-López Synergistic effect of pulsed electric fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk International Journal of Food Microbiology 130 3 2009 196 204
62. E. Ponce, R. Pla, M. Mor-Mur, R. Gervilla, and B. Guamis Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure Journal of Food Protection 61 1 1998 119 122 (Pubitemid 28084440)
63. E. Ponce, R. Pla, E. Sendra, B. Guamis, and M. Mor-Mur 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 43 1-2 1998 15 19 (Pubitemid 28451120)
64. E. Ponce, R. Pla, E. Sendra, B. Guamis, and M. Mor-Mur Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: Comparative study in selective and non-selective media Food Microbiology 16 4 1999 357 365 (Pubitemid 29442667)
65. J. Raso, and G.V. Barbosa-Canovas Nonthermal preservation of foods using combined processing techniques Critical Reviews in Food Science and Nutrition 43 3 2003 265 285 (Pubitemid 38552303)
66. K. Reineke, A. Mathys, and D. Knorr The impact of high pressure and temperature on bacterial spores: Inactivation mechanisms of Bacillus subtilis above 500 MPa Journal of Food Science 76 3 2011 M189 M197
67. S. Remon, A. Ferrer, M.E. Venturini, and R. Oria On the evolution of key physiological and physicochemical parameters throughout the maturation of Burlat cherry Journal of the Science of Food and Agriculture 86 4 2006 657 665 (Pubitemid 43258658)
68. K. Rivoal, S. Queguiner, E. Boscher, S. Bougeard, G. Ermel, and G. Salvat Detection of Listeria monocytogenes in raw and pasteurized liquid whole eggs and characterization by PFGE International Journal of Food Microbiology 138 1-2 2010 56 62
69. Schlüter, O. (2003). Impact of High Pressure-Low Temperature Processes on Cellular Materials Related to Foods.Ph.D. Thesis, Technische Universität Berlin. Available on line: http://opus.kobv.de/tuberlin, alsoFortschritt-Berichte VDI, Series 3, Number 802.
70. R.K. Simpson, and A. Gilmour The resistance of Listeria monocytogenes to high hydrostatic pressure in foods Food Microbiology 14 6 1997 567 573 (Pubitemid 28017200)
71. J. Smelt Recent advances in the microbiology of high pressure processing Trends in Food Science & Technology 9 4 1998 152 158 (Pubitemid 28348657)
72. E.B. Solomon, and D.G. Hoover Inactivation of Campylobacter jejuni by high hydrostatic pressure Letters in Applied Microbiology 38 6 2004 505 509 (Pubitemid 38716516)
73. M. Somolinos, D. Garcia, R. Pagan, and B. Mackey Relationship between sublethal injury and microbial inactivation by the combination of high hydrostatic pressure and citral or tert-butyl hydroquinone Applied and Environmental Microbiology 74 24 2008 7570 7577
74. K.A. Stevens, B.W. Sheldon, N.A. Klapes, and T.R. Klaenhammer Nisin treatment for inactivation of Salmonella species and other Gram-negative bacteria Applied and Environmental Microbiology 57 12 1991 3613 3615
75. K.R. Swartzel, H.R. Raleigh, and Ball Jr. Ultrapasteurization of liquid whole egg products with direct heat US Patent 4 957,760 1990 1990
76. J.A. Torres, and G. Velazquez Commercial opportunities and research challenges in the high pressure processing of foods Journal of Food Engineering 67 1-2 2005 95 112
77. R. Tünge Stabilität von GlucosinolatenunterHochdruck - Einfluss von pH-Wert und MyrosinasebedingtemAbbau in der komplexenPflanzenmatrix. Diplomarbeit, TechnischeUniversität Berlin 2010
78. S. Unluturk, M.R. Atilgan, B.A. Handan, and C. TarI Use of UV-C radiation as a non-thermal process for liquid egg products (LEP) Journal of Food Engineering 85 4 2008 561 568 (Pubitemid 350051524)
79. I. Van der Plancken, A. Van Loey, and M. Hendrickx Combined effect of high pressure and temperature on selected properties of egg white proteins Innovative Food Science & Emerging Technologies 6 1 2005 11 20 (Pubitemid 40736562)
80. I. Van der Plancken, A. Van Loey, and M. Hendrickx Kinetic study on the combined effect of high pressure and temperature on the physico-chemical properties of egg white proteins Journal of Food Engineering 78 1 2007 206 216 (Pubitemid 44062062)
81. I. Van der Plancken, A. Van Loey, and M. Hendrickx Foaming properties of egg white proteins affected by heat or high pressure treatment Journal of Food Engineering 78 4 2007 1410 1426 (Pubitemid 44374160)
82. M. Vurma, Y.K. Chung, T.H. Shellhammer, E.J. Turek, and A.E. Yousef Use of phenolic compounds for sensitizing Listeria monocytogenes to high-pressure processing International Journal of Food Microbiology 106 3 2006 263 269 (Pubitemid 43155723)
83. S.A. Woodward, and O.J. Cotterill Texture and microstructure of heat-formed egg-white gels Journal of Food Science 51 2 1986 333 339
84. W. Yan, L.W. Qiao, X.H. Gu, J.H. Li, R.R. Xu, and M.A. Wang Effect of high pressure treatment on the physicochemical and functional properties of egg yolk European Food Research and Technology 231 3 2010 371 377
85. S.C. Yang, and R.E. Baldwin Functional properties of eggs in foods W.J. Stadelman, O. Cotterill, Egg science and technology 4th ed. 1995 The Haworth Press New York 405 463
86. W. Zhao, R.J. Yang, Y.L. Tang, and R.R. Lu Combined effects of heat and PEF on microbial inactivation and quality of liquid egg whites International Journal of Food Engineering 3 4 2007