Validation of a pickling process for controlling pathogens associated with hard-cooked eggs

Angela E. Richard, Catherine Nettles Cutter

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

This study was conducted to determine if foodborne pathogens could be inactivated on hard-cooked eggs (HCEs) subjected to a pickling process. Commercially processed, HCEs were inoculated with a pathogen cocktail consisting of ∼8 log10 cfu/mL of Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Escherichia coli O157:H7 (20min) to obtain a population of ≥6.55 log10 cfu/g, treated with a prepickling solution (∼22C, 48h) and followed by a treatment with a packing solution (∼22C, 48h). Microbial populations on eggs and in the pickling solutions, water activity (Aw) and pH of treated eggs were determined. Results demonstrated that prepickling and packing solutions achieved >4.85 log10 cfu/g reduction for all pathogens on eggs within 96h (22C). Pathogens associated with polyethylene terephthalate jars and subjected to packing solution for 72h could not be recovered, resulting in a >6.70 log10 cfu/mL reduction. During pickling, the pH of pickling solutions increased, while pH and Aw of the eggs decreased. This study demonstrates the effect of a pickling process on foodborne pathogens associated with HCEs and may be of interest to regulatory agencies or the egg industry that are interested in validation processes to improve the microbiological safety of this product.

Original languageEnglish (US)
Pages (from-to)417-423
Number of pages7
JournalJournal of Food Safety
Volume31
Issue number3
DOIs
StatePublished - Aug 2011

Fingerprint

pickling
Eggs
pathogens
food pathogens
egg industry
jars
microbiological quality
Polyethylene Terephthalates
Escherichia coli O157
water activity
Listeria monocytogenes
Staphylococcus aureus
Salmonella
Population
Ovum
Industry
Safety
Water

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology
  • Parasitology

Cite this

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abstract = "This study was conducted to determine if foodborne pathogens could be inactivated on hard-cooked eggs (HCEs) subjected to a pickling process. Commercially processed, HCEs were inoculated with a pathogen cocktail consisting of ∼8 log10 cfu/mL of Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Escherichia coli O157:H7 (20min) to obtain a population of ≥6.55 log10 cfu/g, treated with a prepickling solution (∼22C, 48h) and followed by a treatment with a packing solution (∼22C, 48h). Microbial populations on eggs and in the pickling solutions, water activity (Aw) and pH of treated eggs were determined. Results demonstrated that prepickling and packing solutions achieved >4.85 log10 cfu/g reduction for all pathogens on eggs within 96h (22C). Pathogens associated with polyethylene terephthalate jars and subjected to packing solution for 72h could not be recovered, resulting in a >6.70 log10 cfu/mL reduction. During pickling, the pH of pickling solutions increased, while pH and Aw of the eggs decreased. This study demonstrates the effect of a pickling process on foodborne pathogens associated with HCEs and may be of interest to regulatory agencies or the egg industry that are interested in validation processes to improve the microbiological safety of this product.",
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Validation of a pickling process for controlling pathogens associated with hard-cooked eggs. / Richard, Angela E.; Cutter, Catherine Nettles.

In: Journal of Food Safety, Vol. 31, No. 3, 08.2011, p. 417-423.

Research output: Contribution to journalArticle

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