Penetration of Salmonella enteritidis into eggs subjected to rapid cooling

Eggs were cooled to 0 degrees C using two different cooling rates, natural convection, and forced convection at an air speed of 30.5 m/min. Upon rapid cooling using forced convection and when brought back to room temperature, eggs were more prone to penetration by Salmonella enteritidis (strain PS8N...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food protection 1995-05, Vol.58 (5), p.473-477
Main Authors: Fajardo, T.A. (The Pennsylvania State University, University Park, PA.), Anantheswaran, R.C, Puri, V.M, Knabel, S.J
Format: Article
Language:English
Subjects:
ALIMENTOS
Biological and medical sciences
CONTAMINACION
CONTAMINATION
Egg and egg product industries
ENFRIAMIENTO
Food industries
Fundamental and applied biological sciences. Psychology
HUEVOS
OEUF
PRODUIT ALIMENTAIRE
REFROIDISSEMENT
SALMONELLA ENTERITIDIS
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Eggs were cooled to 0 degrees C using two different cooling rates, natural convection, and forced convection at an air speed of 30.5 m/min. Upon rapid cooling using forced convection and when brought back to room temperature, eggs were more prone to penetration by Salmonella enteritidis (strain PS8NSR). Eggs cooled using forced convection had 100% penetration by PS8NSR; eggs cooled using natural convection had 91.3% penetration; and uncooled eggs had 48% penetration. Scanning electron microscopy revealed that shells of both cooled and uncooled eggs had microscopic cracks; however, cracks were more numerous and larger in shells of cooled eggs
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-58.5.473