Shell egg pasteurization using radio frequency in combination with hot air or hot water.

This study investigated the effectiveness of three thermal treatments; hot air (HA), hot water immersion (HWI), and hot water spraying (HWS); alone and in combination with radio frequency (RF) on the inactivation of Salmonella Typhimurium in shell eggs. In addition, the physical quality of the treated eggs and their functional capability to produce angel food cakes were determined. The results showed that HWI and HWS were significantly (P < 0.

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes.

Due to recent outbreaks, the pasteurized shell egg market is rapidly growing. One objection to using pasteurized eggs is the belief that they will produce unacceptable angel food cakes. Eggs were pasteurized using a hot water immersion process (56.

Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment.

Fresh-cut cantaloupes have been associated with outbreaks of Salmonellosis. Minimally processed fresh-cut fruits have a limited shelf life because of deterioration caused by spoilage microflora and physiological processes. The objectives of this study were to use a wet steam process to 1) reduce indigenous spoilage microflora and inoculated populations of Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes on the surface of cantaloupes, and 2) reduce the populations counts in cantaloupe fresh-cut pieces after rind removal and cutting.

Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality.

Thermal inactivation kinetics of heat resistant strains of Salmonella Enteritidis in shell eggs processed by hot water immersion were determined and the effects of the processing on egg quality were evaluated. Shell eggs were inoculated with a composite of heat resistant Salmonella Enteritidis (SE) strains PT8 C405, 2 (FSIS #OB030832), and 6 (FSIS #OB040159). Eggs were immersed in a circulating hot water bath for various times and temperatures.

Liquid egg white pasteurization using a centrifugal UV irradiator.

Studies are limited on UV nonthermal pasteurization of liquid egg white (LEW). The objective of this study was to inactivate Escherichia coli using a UV irradiator that centrifugally formed a thin film of LEW on the inside of a rotating cylinder. The LEW was inoculated with E.

Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparation.

The most recent outbreak of listeriosis linked to consumption of fresh-cut cantaloupes indicates the need to investigate the behavior of Listeria monocytogenes in the presence of native microflora of cantaloupe pieces during storage. Whole cantaloupes were inoculated with L. monocytogenes (10(8)-CFU/ml suspension) for 10 min and air dried in a biosafety cabinet for 1 h and then treated (unwashed, water washed, and 2.

Inactivation of Salmonella enterica on tomato stem scars by antimicrobial solutions and vacuum perfusion.

A study was conducted to identify sanitizing solutions effective at inactivating ca. 5logCFU of Salmonella enterica inoculated onto the stem scar of red round tomatoes during two-minute immersion treatments. Sixty-three antimicrobial combinations were tested.

Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate.

This study investigated the antimicrobial effect of a chitosan coating+allyl isothiocyanate (AIT) and nisin against Salmonella on whole fresh cantaloupes. Cantaloupes were inoculated with a cocktail of three Salmonella strains and treated with chitosan, chitosan+AIT, chitosan+nisin, and chitosan+AIT+nisin coatings. With AIT concentrations increasing from 10 to 60 μl/ml, the antibacterial effects of coating treatments against Salmonella increased.

Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system.

The objective of this study was to evaluate the efficacy of supercritical carbon dioxide (SCCO(2)) for inactivating Lactobacillus plantarum in apple cider using a continuous system with a gas-liquid metal contactor. Pasteurized apple cider without preservatives was inoculated with L. plantarum and processed using a SCCO(2) system at a CO(2) concentration range of 0-12% (g CO(2)/100g product), outlet temperatures of 34, 38, and 42 °C, a system pressure of 7.

Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice.

Pulsed electric field (PEF) technology has been used for the inactivation of microorganisms and to prevent flavor loss in liquid foods and beverages in place of thermal pasteurization. When used to pasteurize orange juice, PEF may prevent loss of volatile sensory attributes. Enterohemorrhagic E.

A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice.

Radio frequency electric fields (RFEF) and UV-light treatments have been reported to inactivate bacteria in liquid foods. However, information on the efficacy of bacterial inactivation by combined treatments of RFEF and UV-light technologies is limited. In this study, we investigated the relationship between cell injury and inactivation of Escherichia coli K-12 in apple juice treated with a combination of RFEF and UV-light.

Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider.

This study evaluated the efficacy of a supercritical carbon dioxide (SCCO(2)) system with a gas-liquid porous metal contactor for eliminating Escherichia coli K12 in apple cider. Pasteurized, preservative-free apple cider was inoculated with E. coli K12 and processed using the SCCO(2) system at CO(2) concentrations of 0-10% (wt.

Inactivation of Lactobacillus plantarum in apple cider, using radio frequency electric fields.

Radio frequency electric fields (RFEF) nonthermal processing effectively inactivates gram-negative bacteria in juices, but has yet to be shown effective at reducing gram-positive bacteria. Apple cider containing Lactobacillus plantarum ATCC 49445, a gram-positive bacterium, was RFEF processed under the following conditions: field strength of 0.15 to 15 kV/cm, temperature of 45 to 55 degrees C, frequency of 5 to 65 kHz, treatment time of 170 micros, and holding time of 5 to 50 s.

Membrane damage and viability loss of Escherichia coli K-12 in apple juice treated with radio frequency electric field.

The need for a nonthermal intervention technology that can achieve microbial safety without altering nutritional quality of liquid foods led to the development of a radio frequency electric fields (RFEF) process. In order to understand the mechanism of inactivation of bacteria by RFEF, apple juice purchased from a wholesale distributor was inoculated with Escherichia coli K-12 at 7.8 log CFU/ml and then treated with RFEF.

Furan formation in sugar solution and apple cider upon ultraviolet treatment.

Furan is a possible human carcinogen induced by thermal processing of food. While ultraviolet C (UVC) is used to decontaminate apple cider and to sterilize sugar solutions, it is unknown whether UVC induces furan formation in cider or solutions of its major components. This study was conducted to investigate the possible formation of furan by UVC in apple cider and in solutions of common constituents of apple cider.

UV inactivation of bacteria in apple cider.

Apple cider, inoculated with Escherichia coli and Listeria innocua, was processed using a simple UV apparatus. The apparatus consisted of a low-pressure mercury lamp surrounded by a coil of UV transparent tubing. Cider was pumped through the tubing at flow rates of 27 to 83 ml/min.

Inactivation of Saccharomyces cerevisiae with radio frequency electric fields.

The application of radio frequency (RF) electric fields as a nonthermal alternative to thermal inactivation of microorganisms in liquids was investigated. A novel RF system producing frequencies in the range of 20 to 60 kHz was developed. Electric field strengths of 20 and 30 kV/cm were applied to suspensions of Saccharomyces cerevisiae in water over a temperature range of 35 to 55 degrees C.