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

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,

PDF

___

Alamprese, C., Cigarini, M., & Brutti, A. (2019). Effects of ohmic heating on technological properties of whole egg. Innovative Food Science & Emerging Technologies, 58, 102244. https://doi.org/10.1016/j.ifset.2019.102244
Anonymous. (2001). Salmonella in Humans: England and Wales (1981–99). Public Health Laboratory Service, http://www.phls.co.uk.
Andrews, W. H., Jacobson, A., & Hammack, T. S. (2018). Bacteriological Analytical Manual (BAM) Chapter 5: Salmonella. US. Food and Drug Administration, MD., USA., Silver Spring Available at: https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070149.htm
Balpetek D., & Gürbüz, Ü. (2015). Application of ohmic heating system in meat thawing. Procedia-Social and Behavioral Sciences, 195, 2822-2828. https://doi.org/10.1016/j.sbspro.2015.06.400 Baysal, T., İçier, F., Baysal, H. A. (2011). Güncel Elektriksel Isıtma Yöntemleri. Sidas Medya Yayınları, Çankaya, İzmir.
Berrang, M. E., Cox, N. A., Bailey, J. S., & Blankenship, L. C. (1991). Methods for inoculation and recovery of Salmonella from chicken eggs. Poultry Science, 70(11), 2267-2270. https://doi.org/10.3382/ps.0702267
Braden, C. R. (2006). Salmonella enterica serotype Enteritidis and eggs: A national epidemic in the United States. Clinical Infectious Diseases, 43, 512–517. https://doi.org/10.1086/505973
Cappato, L.P., Ferreira, M.V.S., Guimaraes, J.T., Portela, J.B., Costa, M.Q., Freitas, A.L.R., Cunha, R.L., Oliveria, C.A.F., Mercali, G.D., Marzack, L.D.F. and Cruz, A.G. (2017). Ohmic heating in dairy processing: Relevant aspects for safety and quality. Trends in Food Science & Technology, 62, 104-112. https://doi.org/10.1016/j.tifs.2017.01.010
Darvishi, H., Khoshtaghaza, M. H., Zarein, M., & Azadbakht, M. (2012). Ohmic processing of liquid whole egg, white egg and yolk. Agricultural Engineering International: CIGR Journal, 14(4), 224-230.
Doğruer, Y., Telli, N., Telli, A. E., Kahraman, H. A., & Güner, A. (2015). Pastörize sıvı yumurta ile kabuklu yumurtanın bazı kalite özellikleri bakımından kıyaslanması. Eurasian Journal of Veterinary Sciences, 31(3), 177- https://doi.org/183. 10.15312/EurasianJVetSci.2015310976
Głośnicka, R. & Dera-Tomaszewska, B. (1999). Comparison of two Salmonella Enteritidis phage typing schemes. European Journal of Epidemiology, 15(4), 393–399. https://doi.org/10.1023/A:1007599101833
Hamid‐Samimi, M., Swartzel, K. R., & Ball, H. R. (1984). Flow behavior of liquid whole egg during thermal treatments. Journal of Food Science, 49(1), 132-136. https://doi.org/10.1111/j.1365-2621.1984.tb13689.x
Icier, F., & Bozkurt, H. (2011). Ohmic heating of liquid whole egg: Rheological behavior and fluid dynamics. Food and Bioprocess Technology, 4, 1253–1263. https://doi.org/10.1007/s11947-009-0229-4
Jeager, H., Roth, A., Toepfl, S., Holzhauser, T., Engel, K.H., Knorr, D., Vogel, R.F., Bandick, N., Kulling, S., Heinz, V. and Steinberg, P. (2016). Opinion on the use of ohmic heating for the treatment of foods. Trends in Food Science & Technology, 55, 84-97. https://doi.org/10.1016/j.tifs.2016.07.007
Keyvan, E., Kahraman, H.A., Tutun, H., Dönmez, S., Şen, E., Çalışkan, Z., Rugji, J., Demirtaş, A., Akyüz, A.Ö. (2023). Curcumin and carvacrol mediated photodynamic inactivation with 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis. Food Science and Technology International. https://doi.org/10.1177/10820132221114763
Kim, S. S., & Kang, D. H. (2015). Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157: H7, Salmonella enterica serovar Typhimurium and Listeria monocytogenes. Journal of Applied Microbiology, 119(2), 475e486. https://doi.org/10.1111/jam.12867
Lee, S. Y., Ryu, S., & Kang, D. H. (2013). Effect of frequency and waveform on inactivation of Escherichia coli O157: H7 and Salmonella enterica serovar Typhimurium in salsa by ohmic heating. Applied and Environmental Microbiology, 79(1), 10-17. https://doi.org/10.1128/AEM.01802-12
Liang, D. (2007). The study progress of liquid egg sterilization. Academic Periodical of Farm Products Processing, 5, 18-22
Martelli, F. & Davies, R.H. (2012). Salmonella serovars isolated from table eggs: an overview. Food Research International, 45, 745–754. https://doi.org/10.1016/j.foodres.2011.03.054
Martín‐Belloso, O., Vega‐Mercado, H., Qin, B. L., Chang, F. J., Barbosa‐Cánovas, G. V., & Swanson, B. C. (1997). Inactivation of Escherichia coli suspended in liquid egg using pulsed electric fields. Journal of Food Processing and Preservation, 21(3), 193-208. https://doi.org/10.1111/j.1745-4549.1997.tb00776.x
Nemeth, C. S., Friedrich, L., Pásztor-Huszár, K., Pipoly, E., Suhajda, Á., & Balla, C. S. (2011). Thermal destruction of Listeria monocytogenes in liquid egg products with heat treatment at lower temperature and longer than pasteuri-zation. African Journal of Food Science, 5(3), 161-167.
Noble, D. J., Lane, C., Little, C. L., Davies, R., De Pinna, E., Larkin, L., & Morgan, D. (2012). Revival of an old problem: an increase in Salmonella enterica serovar Typhimurium definitive phage type 8 infections in 2010 in England and Northern Ireland linked to duck eggs. Epidemiology & Infection, 140(1), 146-149. https://doi.org/10.1017/S0950268811000586
Özkale, S., & Kahraman, H. A. (2023). Determination of the effect of milk fat on the inactivation of Listeria monocytogenes by ohmic heating. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 70(3), 277-283. https://doi.org/10.33988/auvfd.1069886
Park, I.K. and Kang, D.H. (2013). Effect of electropermeabilization by ohmic heating for ınactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water and apple juice. Applied Environmental Microbiology, 79(23), 7122-7129. https://doi.org/10.1128/AEM.01818-13
Sagong, H.G., Lee, S.Y, Chang, P.S., Heu, S., Ryu, S., Choi, Y.J., Kang, D.H. (2011). Combined effect of ultrasound and organic acids to reduce Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce. International journal of food microbiology, 145, 287-292. https://doi.org/10.1016/j.ijfoodmicro.2011.01.010
Sasaki, Y., Tsujiyama, Y., Asai, T., Noda, Y., Katayama, S., & Yamada, Y. (2011). Salmonella prevalence in commercial raw shell eggs in Japan: A survey. Epidemiology & Infection, 139(7), 1060-1064. https://doi.org/10.1017/S0950268810002153
Sun, H., Masuda, F., Kawamura, S., Himoto, JI., Asano, K., Kimura, T. (2011). Effect of electric current of ohmic heating on nonthermal injury to Streptococcus thermophilus in milk. Journal of Food Process Engineering, 34, 878-892. https://doi.org/10.1111/j.1745-4530.2009.00515.x
Tian, X., Shao, L., Yu, Q., Liu, Y., Li, X., & Dai, R. (2019). Evaluation of structural changes and intracellular substance leakage of Escherichia coli O157: H7 induced by ohmic heating. Journal of Applied Microbiology, 127(5), 1430-1441. https://doi. org/10.1111/jam.14411
Yildiz-Turp, G., Sengun, I.Y., Kendirci, P., İçier, F. (2013). Effect of ohmic treatment on quality characteristics of meat: A review. Meat Science, 93, 441-448. https://doi.org/10.1016/j.meatsci.2012.10.013
Yüceer, M. (2019). Yumurta ve Yumurta Ürünleri İşleme Teknolojisi ve Uygulamaları. Sidas Medya, pp.117.