G. W. Froning

Inhibition of Salmonella typhimurium on Agar Medium and Poultry Skin by Ultraviolet Energy

Ultraviolet radiation (UV) was effective in destroying Salmonella typhimurium on agar plates and poultry skin. Agar plates inoculated with varying numbers of colony-forming units (CFU) of S. typhimurium (1.2 x 10(2) to 1.7 x 10(9) were subjected to different doses of UV light to determine optimal killing. Poultry skin was also inoculated with varying CFU of S. typhimurium per 2 cm2 of skin and subjected to UV light. UV light treatment of inoculated agar plates revealed almost complete elimination (99.9%) of S. typhimurium at 2,000 microW x s x cm(-2). Bacterial reduction was less effective on the surface of poultry skin when a 80.5% reduction in S. typhimurium was obtained at 2,000 microW x s x cm(-2).

Dynamic Predictive Model for the Growth of Salmonella spp. in Liquid Whole Egg

UNLABELLED A dynamic model for the growth of Salmonella spp. in liquid whole egg (LWE) (approximately pH 7.8) under continuously varying temperature was developed. The model was validated using 2 (5 to 15 °C; 600 h and 10 to 40 °C; 52 h) sinusoidal, continuously varying temperature profiles. LWE adjusted to pH 7.8 was inoculated with approximately 2.5-3.0 log CFU/mL of Salmonella spp., and the growth data at several isothermal conditions (5, 7, 10, 15, 20, 25, 30, 35, 37, 39, 41, 43, 45, and 47 °C) was collected. A primary model (Baranyi model) was fitted for each temperature growth data and corresponding maximum growth rates were estimated. Pseudo-R2 values were greater than 0.97 for primary models. Modified Ratkowsky model was used to fit the secondary model. The pseudo-R2 and root mean square error were 0.99 and 0.06 log CFU/mL, respectively, for the secondary model. A dynamic model for the prediction of Salmonella spp. growth under varying temperature conditions was developed using 4th-order Runge-Kutta method. The developed dynamic model was validated for 2 sinusoidal temperature profiles, 5 to 15 °C (for 600 h) and 10 to 40 °C (for 52 h) with corresponding root mean squared error values of 0.28 and 0.23 log CFU/mL, respectively, between predicted and observed Salmonella spp. populations. The developed dynamic model can be used to predict the growth of Salmonella spp. in LWE under varying temperature conditions. PRACTICAL APPLICATION   Liquid egg and egg products are widely used in food processing and in restaurant operations. These products can be contaminated with Salmonella spp. during breaking and other unit operations during processing. The raw, liquid egg products are stored under refrigeration prior to pasteurization. However, process deviations can occur such as refrigeration failure, leading to temperature fluctuations above the required temperatures as specified in the critical limits within hazard analysis and critical control point plans for the operations. The processors are required to evaluate the potential growth of Salmonella spp. in such products before the product can be used, or further processed. Dynamic predictive models are excellent tools for regulators as well as the processing plant personnel to evaluate the microbiological safety of the product under such conditions.

Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder

Effect of radiofrequency (RF)-assisted thermal processing on quality and functional properties of high-foaming standard egg white powder (std. EWP, pH approximately 7.0) was investigated and compared with traditional processing (heat treatment in a hot room at 58 °C for at least 14 d). The RF-assisted thermal treatments were selected to meet the pasteurization requirements and to improve the functional properties of the std. EWP. The treatment conditions were: RF heating to 60, 70, 80, and 90 °C followed by holding in a hot air oven at those temperatures for different periods ranging from 4 h at 90 °C to 72 h at 60 °C. The quality (color and solubility) and functional properties (foaming properties: foaming capacity and foam stability; and gelling properties: water holding capacity and gel-firmness) of the std. EWP were investigated. RF-assisted thermal processing did not affect the color and solubility of std. EWP at any of the treatment conditions. In general, the foaming and gelling properties of RF-assisted thermally processed std. EWP increased with an increase in temperature and treatment duration. The optimal RF-assisted treatment conditions to produce std. EWP with similar functional properties as the traditionally processed (hot room processed) std. EWP were 90 °C for ≥8 h. These optimal conditions were similar to those for high gel egg white powder (HG-EWP, pH approximately 9.5). The RF-assisted thermal pasteurization improved the gelling properties of std. EWP to the levels of HG-EWP, leading to newer applications of this functionally improved safe product. The RF-assisted thermal processing allows the processor to produce a HG-EWP from std. EWP subsequent to processing while simultaneously pasteurizing the product, thus assuring the product safety.