Hermawan, NEvrendilek, GADantzer, WRZhang, QHRichter, ER2024-09-182024-09-1820040149-60851745-4565https://doi.org/10.1111/j.1745-4565.2004.tb00376.xhttps://hdl.handle.net/20.500.12483/13533The 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).eninfo:eu-repo/semantics/closedAccessEscherichia-ColiInactivationTemperatureFoodsArticle241718510.1111/j.1745-4565.2004.tb00376.x2-s2.0-2342561105Q2WOS:000221130000005Q3