Salmonella inactivation in liquid whole egg by thermoradiation
Schaffner, D.F. | Hamdy, R.T. | Toledo, R.T. | Tift, M.L.
Salmonella enteritidis in liquid whole egg (LWE) was inactivated using heat, radiation and thermoradiation (combined heat and radiation). Rates of Salmonella inactivation were determined as a function of radiation dose, temperature, initial cell number and pH. Thermoradiation caused a greater reduction in viable cell number than either heat or radiation alone . This effect was more pronounced at pH 6.5 than at pH 7.0, and more so at 60 degrees C than at 50 degrees C. The lower the initial cell number, the faster the rate of Salmonella inactivation. Physical denaturation of LWE was not apparent after thermoradiation below 60 degrees C, and endogenous egg white lysozyme was not affected by thermoradiation (19.5 krad, 60 degrees C) treatment.
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