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, cilt.217, ss.244-248, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 217 Konu: 3
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1007/s00217-003-0759-3
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Sayfa Sayıları: ss.244-248

Özet

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.