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J Food Prot. 2005 Apr;68(4):711-7.

Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by ozone and UV radiation.

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1
Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA.

Abstract

The presence of Salmonella enterica serovar Enteritidis in shell eggs has serious public health implications. Several treatments have been developed to control Salmonella on eggs with mixed results. Currently, there is a need for time-saving, economical, and effective egg sanitization treatments. In this study, shell eggs externally contaminated with Salmonella (8.0 x 10(5) to 4.0 x 10(6) CFU/g of eggshell) were treated with gaseous ozone (O3) at 0 to 15 lb/in2 gauge for 0 to 20 min. In other experiments, contaminated shell eggs were exposed to UV radiation at 100 to 2,500 microW/cm2 for 0 to 5 min. Treatment combination included exposing contaminated eggs to UV (1,500 to 2,500 microW/cm2) for 1 min, followed by ozone at 5 lb/in2 gauge for 1 min. Eggs that were (i) noncontaminated and untreated, (ii) contaminated and untreated, and (iii) contaminated and treated with air were used as controls. Results indicated that treating shell eggs with ozone or UV, separately or in combination, significantly (P < 0.05) reduced Salmonella on shell eggs. For example, contaminated eggs treated with ozone at 4 to 8 degrees C and 15 lb/in2 gauge for 10 min or with UV (1,500 to 2,500 microW/cm2) at 22 to 25 degrees C for 5 min produced 5.9- or 4.3-log microbial reductions or more, respectively, when compared with contaminated untreated controls. Combinations including UV followed by ozone treatment resulted in synergistic inactivation of Salmonella by 4.6 log units or more in about 2 min of total treatment time. Salmonella was effectively inactivated on shell eggs in a short time and at low temperature with the use of a combination of UV radiation and ozone.

PMID:
15830660
[Indexed for MEDLINE]
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