Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis

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dc.contributor.authorHermawan, N
dc.contributor.authorEvrendilek, GA
dc.contributor.authorDantzer, WR
dc.contributor.authorZhang, QH
dc.contributor.authorRichter, ER
dc.date.accessioned2024-09-18T21:05:22Z
dc.date.available2024-09-18T21:05:22Z
dc.date.issued2004
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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).en_US
dc.identifier.doi10.1111/j.1745-4565.2004.tb00376.x
dc.identifier.endpage85en_US
dc.identifier.issn0149-6085
dc.identifier.issn1745-4565
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-2342561105en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage71en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4565.2004.tb00376.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13533
dc.identifier.volume24en_US
dc.identifier.wosWOS:000221130000005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Safetyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEscherichia-Colien_US
dc.subjectInactivationen_US
dc.subjectTemperatureen_US
dc.subjectFoodsen_US
dc.titlePulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidisen_US
dc.typeArticleen_US

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