Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs. (11th April 2013)

• Record Type: Journal Article
• Authors: Sert, Durmus; Aygun, Ali; Torlak, Emrah; Mercan, Emin
• Is Part Of: Journal of the science of food and agriculture. Volume 93:Number 12(2013:Sep. 15)
• Page Start: 2973
• Page End: 2978
• Publication Date: 2013-04-11
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6126
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jsfa6126-sec-0001" sec-type="section"> <title>Backround</title> <p> <bold>In this study, hen eggs which were experimentally contaminated with <italic>Esherichia coli</italic> ATCC 25922 were used. Contaminated eggs were washed statically (S5 to S30; 0 kHz) and by ultrasonic waves (U5 to U30; 35 kHz) for given applications of time (5, 15 and 30 min), then the eggs were stored at 22°C for 14 days</bold>.</p> </sec> <sec id="jsfa6126-sec-0002" sec-type="section"> <title>Results</title> <p> <bold>Depending on the time of ultrasonic application, a significant increase in egg shell strength (<italic>P</italic> < 0.01) was recorded. The highest value of the Haugh unit (67.93, 1 day) was observed on the eggs which were washed by ultrasonic waves. Yolk width values of ultrasonic washed eggs diminished. <italic>E. coli</italic> was completely removed by 30 min of ultrasonic application. During storage <italic>E. coli</italic> growth was not detected on the eggs which were washed by ultrasonic waves except the eggs in U5 group (2.04 log CFU eggshell<sup>−1</sup>) on the first day of storage</bold>.</p> </sec> <sec id="jsfa6126-sec-0003" sec-type="section"> <title>Conclusion</title> <p> <bold>Depending on the time of ultrasonic application a significant increase in egg quality parameters (shell strength, albumen height, Haugh units, and yolk height) were observed. The application of ultrasound led to a significant reduction in <italic>E. coli</italic> numbers on egg shells. © 2013 Society of Chemical Industry</bold> </p> </sec> </abstract>