Pulsed light technology for surface decontamination of eggs: Impact on Salmonella inactivation and egg quality.

摘要

The impact of Pulsed Light (PL) technology on the safety and quality of eggs has been evaluated by studying Salmonella inactivation on eggshells as well as sensory and rheological properties of egg white. Maximum detectable Salmonella inactivation (5 log CFU eggshell--1) was induced at low fluences (2.1J cm--2) with minor increase in eggshells temperature. Eggs exposure to 2.1J cm--2 led to dead Salmonella cells on the eggshells since no Salmonella was detected in egg rinses kept at 23 degrees C during 6 days. In addition, PL process up to 10.5 J cm--2 did not cause penetration of Salmonella cells from the eggshell into the egg contents (white and yolk). Concerning the impact on the sensory and rheological properties of treated eggs, no significant adverse effect on the quality of egg albumen was observed. Eggs safety (Salmonella related hazard) could be therefore improved by PL without compromising their sensory and functional properties. Industrial relevance: Results obtained in the present work show that PL is an efficient non-thermal technology for surface decontamination of eggshells. Although further research is needed before an efficient application in full-scale production, PL appears as a promising process to scale up and minimize Salmonella risk in eggs and egg products without adverse changes in their sensory, rheological and functional properties.