Hot air treatment for surface decontamination of table eggs experimentally infected with Salmonella, Listeria, and Escherichia coli
2010
Manfreda, G. | Cevoli, C. | Lucchi, A. | Pasquali, F. | Fabbri, A. | Franchini, A.
Hot-air pasteurization was investigated in the EU-funded project “Reducing Egg Susceptibility to Contaminations in Avian Production in Europe (RESCAPE)” as an innovative treatment for surface bacterial decontamination of table eggs. Possible side effects of the treatment on egg quality traits were also studied. The decontamination power of hot air was evaluated over 1 month on shell eggs that were experimentally inoculated with Salmonella enteritidis, Escherichia coli, or Listeria monocytogenes. The S. Enteritidis and L. monocytogenes populations on the surfaces of treated eggs showed a significant reduction compared with untreated eggs. No statistically significant results were obtained comparing E. coli loads on treated and untreated eggs. No detrimental effects on quality traits either immediately after treatment or after 28 days of storage at 20°C were recorded.
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