Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg

Isiker G., Gurakan G. C., Bayindirli A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.217, no.3, pp.244-248, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 217 Issue: 3
  • Publication Date: 2003
  • Doi Number: 10.1007/s00217-003-0759-3
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.244-248
  • Keywords: Salmonella Enteritidis, liquid whole egg, hydrogen peroxide, high hydrostatic pressure, LISTERIA-MONOCYTOGENES, SENSITIVE STRAINS, RESISTANCE, TEMPERATURE, DESTRUCTION, PATHOGENS, ALBUMIN, GROWTH, WHITE, FOODS
  • Middle East Technical University Affiliated: Yes


The effects of high hydrostatic pressure treatment (HHP) of 250, 350, 450 MPa and hydrogen peroxide additions at different concentrations of 0.1, 0.5, 1% in liquid whole egg following high hydrostatic pressure treatment at 250 MPa at 20degreesC on Salmonella Enteritidis PT4 in liquid whole egg were investigated. At 20degreesC for 5 min treatment, 56.63 and 49.38% injury were determined for the treatment pressures of 250 and 350 MPa, respectively. Injury was not detected and total destruction of Salmonella Enteritidis PT4 was obtained for 5 min treatment at 450 MPa. The obtained results indicated that HHP was a more effective treatment than preheating for the enhancement of the effectiveness of H2O2- In order to minimize the adverse effect of HHP on food texture, the HHP treatment of 250 MPa was used throughout this study. Therefore, treating with 0.5% H2O2 following 5 min HHP at 250 MPa was determined as an effective way of Salmonella Enteritidis destruction in liquid whole egg. The catalase activity retention was determined as 62.26 +/- 0.6% after 3.5 min treatment of LWE at 60degreesC. A 5-min treatment at 250 and 450 MPa at 20degreesC of LWE resulted in a 78.67 +/- 2.1 and 65.01 +/- 1.8% retention of catalase activity, respectively.