Penetration of salmonella enteritidis into eggs subjected to rapid cooling

T. A. Fajardo, Ramaswamy C. Anantheswaran, Virendra Puri, Stephen John Knabel

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

Eggs were cooled to 0°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.

Original languageEnglish (US)
Pages (from-to)473-477
Number of pages5
JournalJournal of Food Protection
Volume58
Issue number5
DOIs
StatePublished - Jan 1 1995

Fingerprint

Salmonella enteritidis
Salmonella Enteritidis
Convection
Eggs
cooling
Egg Shell
egg shell
ambient temperature
scanning electron microscopy
Electron Scanning Microscopy
convection
air
Air
Temperature

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

Cite this

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Penetration of salmonella enteritidis into eggs subjected to rapid cooling. / Fajardo, T. A.; Anantheswaran, Ramaswamy C.; Puri, Virendra; Knabel, Stephen John.

In: Journal of Food Protection, Vol. 58, No. 5, 01.01.1995, p. 473-477.

Research output: Contribution to journalArticle

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