Inactivation of Escherichia Coli O157:H7 in Liquid Dialyzed Egg Using Pulsed Electric Fields
2004
Amiali, M. | Ngadi, M.O. | Raghavan, V.G.S. | Smith, J.P.
Pulsed electric field (PEF) pasteurization may be used either to replace or supplement conventional processing of heat-sensitive products such as liquid egg. The objective of this study was to investigate inactivation characteristics of Escherichia coli O157:H7 in liquid egg products at low temperature using square waveform pulsed electric fields. Dialyzed liquid egg products, namely whole egg, egg white and egg yolk, were exposed to an electric field of lSkVcm−1 at a low temperature of 0°C. The square voltage fields were generated across parallel plate treatment chambers. A pulse frequency of 1 Hz was used. Up to 500 pulses were applied. Product temperature during the PEF treatment was controlled using a water cooling system. About 1, 3 and 3.5 log reductions were obtained for the dialyzed egg white, egg yolk and whole egg products, respectively. The results showed that microbial inactivation rate increased with increasing number of pulses, especially for the egg yolk and whole egg products. The inactivation kinetics was exponential with some tailing. A new kinetic model for the bacteria inactivation was proposed.
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