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    Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis
    (Wiley, 2004) Hermawan, N; Evrendilek, GA; Dantzer, WR; Zhang, QH; Richter, ER
    The effects of pulsed electric fields (PEF) on the inactivation of Salmonella Enteritidis inoculated into liquid whole egg (LWE) and on the physical properties and the shelf-life of LWE were studied. PEF processing conditions were 1.2 mL/s flow rate, 200 pps frequency, 2.12 mus pulse duration, 25 kV/cm electric field strength, and 250 lis total treatment time. The PEF processing caused up to 1 log(10) cfu/mL reduction in S. Enteritidis population in LWE. The PEF-treated samples were subjected to heat at 55C for 3.5 min to inactivate the remaining bacteria without denaturing the LWE. ne combination of PEF and heat treatments led to a 4.3 log(10) cfu/mL reduction in S. Enteritidis population (P < 0.05) and caused no significant change in viscosity, electrical conductivity, color, pH, and degreesBrix, relative to control samples (P > 0.05). The PEF+55C treated LWE samples presented significantly longer shelf-life at 4C compared with the control and heat treated samples (P < 0.05).