Effect of ohmic heating application on Salmonella Enteritidis in liquid whole egg

Abstract

Liquid eggs have high nutrient levels and are prone to spoilage. Although, pasteurization can reduce the risk of pathogenic microorganisms in liquid eggs, applied high temperatures can damage the egg’s basic components and structure. Therefore, recent research is investigating new technologies that can inactivate pathogens in the shortest time and low heat application without adversely affecting food quality. One of these technologies is ohmic heating, which heats up food quickly by applying an electric field. This study aimed to investigate the inactivation level of Salmonella Enteritidis in liquid eggs by different voltage gradients of ohmic heating. Inoculated liquid egg samples with S. Enteritidis PT4 (NCTC 13349) were exposed to ohmic heating at 5, 10, and 20 V/cm for 5 minutes. The results showed that ohmic heating at 20 V/cm reduced S. Enteritidis counts by about 4 logs (65.6 % reduction) in 4 minutes without coagulation, while ohmic heating at 5 and 10 V/cm had no significant impact. In conclusion, the effectiveness of ohmic heating for inactivating pathogens in liquid eggs depends on the electric field intensity and the duration of treatment. Therefore, the best ohmic heating conditions should be chosen carefully to ensure food safety and quality.

Keywords

• Foodborne pathogens
• inactivation
• liquid egg
• ohmic heating
• Salmonella Enteritidis

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