Heating Rate during Shell Egg Thermal Treatment Elicits Stress Responses and Alters Virulence of Salmonella enterica Serovar Enteritidis; Implications for Shell Egg Pasteurization-Reference-Cited by-同舟云学术

Heating Rate during Shell Egg Thermal Treatment Elicits Stress Responses and Alters Virulence of Salmonella enterica Serovar Enteritidis; Implications for Shell Egg Pasteurization

Published:2022-10-26 Issue:20 Volume:88 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Xu Yumin¹,Abdelhamid Ahmed G.¹²,Sabag-Daigle Anice³,Ahmer Brian M. M.³^ORCID,Yousef Ahmed E.¹⁴^ORCID

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA

2. Botany and Microbiology Department, Faculty of Science, Benha University, Benha, Egypt

3. Department of Microbial Infection and Immunity, The Ohio State University, Columbus, Ohio, USA

4. Department of Microbiology, The Ohio State University, Columbus, Ohio, USA

Abstract

Pasteurization of shell eggs is an important technology designed to protect consumers against Salmonella Enteritidis that contaminates this commodity. A low heating rate is preferred over a high rate during shell egg thermal pasteurization due to product quality concern.

Funder

U.S. Department of Agriculture

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.01140-22

Reference55 articles.

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3. Salmonella enterica Serotype Enteritidis and Eggs: A National Epidemic in the United States

4. Davidson LJ Wagner MA. July 2002. Pasteurized eggs. US patent 2002/0090429 A1.

5. Shell Egg Pasteurization