Effect of UV-C Application on the Microbiological Quality of Liquid Egg White (Turkish with English Abstract)

Abstract

Liquid egg white (LEW) can be described as semi-transparent (opaque) egg product, separated from the shell. LEW can be more stable by pasteurization at mild temperature and short residence time. Moreover, product quality of LEW was affected by thermal treatment due to the high protein content. This study involves the investigation of the microbiological quality of LEW treated with UV-C irradiation which is introduced as an alternative method for thermal treatment. For this purpose, E. coli O157:H7 (ATCC 700728), L. innocua (NRRL-B 33314) and E. coli K-12 (ATCC 25253)-inoculated LEW samples were disinfected by UV-C at certain dosages. Treatments were applied at 0-100 mJ/cm2 of UV dose and 1.315 mW/cm2 of UV incident intensity using bench top collimated beam UV apparatus. Maximum inactivation of E. coli O157:H7, E. coli K-12, and L. innocua were determined as 3.206±0.777 log, 2.719±0.63 log and 2.624±0.268 log CFU/mL, respectively. It is concluded that UV-C irradiation can be used as a pretreatment process in the production of LEW and it increases the microbial inactivation efficiency of the product.

Keywords

• UV-C irradiation, biodosimeter, liquid egg white, microbial inactivation

UV-C Uygulamasının Sıvı Yumurta Beyazının Mikrobiyolojik Kalitesi Üzerine Etkisi

Abstract

Sıvı yumurta beyazı, kabuğundan ayrılmış yarı geçirgen (opak) görünümlü yumurta ürünüdür. Sıvı yumurta beyazı, düşük sıcaklık ve kısa sürelerde pastörize edilerek dayanıklı hale getirilmektedir. Ancak yüksek protein içeriği nedeni ile ısıl işlem ürün kalitesini olumsuz yönde etkilemektedir. Bu çalışma, ısıl işleme alternatif olarak öne sürülen UV-C ışınlama yöntemiyle sıvı yumurta beyazının mikrobiyolojik kalitesinin incelenmesini kapsamaktadır. Bu amaçla; yumurta beyazı örnekleri, E. coli O157:H7 (ATCC 700728), L. innocua (NRRL-B 33314) ve E. coli K-12 (ATCC 25253) ile inoküle edilerek belli dozlarda UV-C ışın uygulamasına tabi tutulmuştur. Denemeler 0-100 mJ/cm2 UV doz aralığı ve 1.315 mW/cm2 UV şiddetinde, laboratuvar ölçekli UV dezenfeksiyon cihazı kullanılarak gerçekleştirilmiştir. Elde edilen sonuçlara göre, E. coli O157:H7, E. coli K-12 ve L. innocua sayılarında maksimum 3.206±0.777 log, 2.719±0.63 log ve 2.624±0.268 log kob/mL azalma saptanmıştır. Sıvı yumurta beyazı üretiminde, UV-C ışınlarının bir ön işlem olarak kullanılabileceği ve ürünün mikrobiyolojik stabilitesini artırılabileceği sonucuna varılmıştır.

Keywords

• UV-C ışınlama, biyodozimetre, sıvı yumurta beyazı, mikrobiyal inaktivasyon

References

1. Yamamoto T, Juneja LR, Hatta H, Kim M. 1997. Gene- ral chemical composition of hen eggs. In: Hen eggs, The- ir Basic and Applied Science, Yamamoto T (ed.), CRC Press LLC, U.S, pp. 13-25.
2. Muriana PM. 1997. Effect of pH and hydrogen peroxi- de on heat inactivation of Salmonella and Listeria in egg white. Food Microbiol, 14: 11-19.
3. Góngora-Nieto MM, Pedrow PD, Swanson B, Barbosa-Cánovas GV. 2003. Energy analysis of liquid whole egg pasteurized by pulsed electric fields. J Food Eng, 57: 209-216.
4. Hermawan N, Evrendilek GA, Dantzer WR, Zhang QH, Richter ER. 2004. Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis. J Food Safety, 24: 71-85.
5. Bintsis T, Tzanetaki EL, Robinson RK. 2000. Existing and potential applications of ultraviolet light in the food industry-a critical review. J Sci Food Agric, 80: 637-645.
6. Garibaldi A, Minuto A, Grasso V, Gullino ML. 2003.
7. Application of selected antagonistic strains against Phytophthora cryptogea on gerbera in closed soilless systems with disinfection by slow sand filtration. CropP- rot, 22 (8): 1053-1061.
8. Bank HL, Schmehl JL, Dratch RJ. 1990. Bacteriocidal effectiveness of modulated UV light. Appl Environ Mic- robiol, 56: 3888-3889.

9. Miller R, Jeffrey W, Mitchell D, Elasri M. 1999. Bacte- rial responses to ultraviolet light. ASM news, 65: 534-541.
10. Blume T, Neis U. 2004. Improved wastewater disin- fection by ultrasonic pre-treatment. Ultrasonics Sonoc- hemistry, 11: 333-336.
11. Chmiel H, Kaschek M, Blöcher C, Noronha M, Mav- rov V. 2002. Concepts for the treatment of spent process water in the food and beverage industries. Desalination, : 307-314.
12. Green FB. Lundquist TJ, Oswald WJ. 1995. Energe- tics of advanced ıntegrated wastewater pond systems.
13. Water Sci Technol,  31 (12): 9-20. Hassen A, Mahrouk M, Ouzari H, Cherif M, Bou- dabous A, Damelincourt JJ. 2000. UV disinfection of treated wastewater in a large-scale pilot plant and inac- tivation of selected bacteria in a laboratory UV device. Bioresour Technol, 74: 141-150.
14. Peldszus S, Andrews SA, Souza R, Smith F, Douglas I, Bolton J, Huck PM. 2003. Effect of medium-pressure UV irradiation on bromate concentrations in drinking water, a pilot-scale study. Water Res, 38: 211-217.
15. Lehtola MJ, Miettinen, IT, Lampola T, Hirvonen A, Vartiainen T, Martikainen PJ. 2004. Pipeline materials modify the effectiveness of disinfectants in drinking wa- ter distribution systems. Water Res, 39: 1962-1971.
16. Koutchma T, Keller S, Chirtel S, Parisi B. 2004. Ultra- violet disinfection of juice products in laminar and tur- bulent flow reactors, Innov Food Sci Emerg Technol 5(2): 189.
17. Matak KE, Churey JJ, Worobo RW, Sumner SS, Ho- vingh E, Hackney CR, Pierson MD. 2005. Efficacy of UV light for the reduction of Listeria Monocytogenes in goat’s milk. J Food Protec, 68: 2212-2216.
18. Lage C, Teixeira PCN, Leitao AC. 2000. Non- coherent visible and infrared radiation increase survival to UV (254 nm) in Escherichia coli K12. J Photochem Photobiol B: Biol, 54: 155-161.
19. Sommer R, Cabaj A, Pribil W, Haider T. 1998. Influ- ence of lamp intensity and water transmittance on the UV disinfection of water. Water Sci Technol, 35 (11-12): 118.
20. Wright JR, Sumner SS, Hackney CR., Pierson MD, Zoecklein BW. 2000. Efficacy of ultraviolet light for re- ducing Escherichia coli O157:H7 in unpasteurized apple cider. J Food Protec, 63: 563-567.
21. Unluturk SK, Arastoopour H, Koutchma T. 2004.
22. Modeling of UV dose distribution in a thin-film UV reac- tor for processing of apple cider. J Food Eng, 65, 125-136. Ngadi M, Smith, JP, Cayouette B. 2003. Kinetics of ultraviolet light inactivation of Escherichia coli O157:H7 in liquid foods. J Sci Food Agric, 83: 1551-1555.
23. Wong E, Linton RH, Gerrard DE. 1998. Reduction of
24. E. coli and S. seftenberg on pork skin and pork muscle using ultraviolet light. Food Microbiol, pp. 415-423. Unluturk S, Atılgan MR, Baysal AH, Tarı C. 2008.
25. Use of UV-C radiation as a non-thermal process for Li- quid Egg Products (LEP), J Food Eng, 85: 561-568. Blatchley ER 3rd , Dumoutier N, Halaby TN, Levi Y, Laine JM. 2001. Bacterial responses to ultraviolet irradi- ation. Water Sci Technol, 43 (10): 179-186.
26. Geveke DJ. 2005. UV inactivation of bacteria in apple cider. J Food Protec, 68 (8): 1739–1742.
27. Geveke DJ. 2008. UV Inactivation of E. coli in liquid egg white. Food Bioprocess Technol, 1: 201–206.
28. McKinney J, Williams RC, Hackney CR., Boardman GD, Eifert JD, Sumner SS. 2009. Dose of UV light requi- red to inactivate Listeria monocytogenes in distilled wa- ter, fresh brine and spent brine. J Food Protec, 72 (10): 2150.
29. Erdoğdu SB, Ekiz Hİ. 2006. Staphylococcus aureus
30. ATCC 25293, Salmonella typhimurium ATCC 14028,
31. Escherichia coli O157:H7 ATCC 35150 mikroorganiz- ma suşları üzerine kısa dalga mor ötesi ışınların (UV-C) etkisi. Türkiye 6. Gıda Kongresi, 06-08 Kasım, Antalya, Türkiye, 689-694.
32. Aksay S, Bobuş G. 2006. E. coli (O157:H7) aşılanmış nar sularında UV ışınlama ve ısıl pastörizasyon işlemle- rinin E. coli sayısı, antosiyanin ve antioksidan kapasiteye etkileri. Türkiye 6. Gıda Kongresi, 06-08 Kasım, Antalya, Türkiye, 685-688.