Reducing Risk of Salmonellosis through Egg Decontamination Processes
Eggs have a high nutritional value and are an important ingredient in many food products. Worldwide foodborne illnesses, such as salmonellosis linked to the consumption of eggs and raw egg products, are a major public health concern. This review focuses on previous studies that have investigated the...
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doaj-a912b53912d044ce8b49c9c9bfc2ba272020-11-24T22:45:57ZengMDPI AGInternational Journal of Environmental Research and Public Health1660-46012017-03-0114333510.3390/ijerph14030335ijerph14030335Reducing Risk of Salmonellosis through Egg Decontamination ProcessesThilini Piushani Keerthirathne0Kirstin Ross1Howard Fallowfield2Harriet Whiley3School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, AustraliaSchool of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, AustraliaSchool of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, AustraliaSchool of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, AustraliaEggs have a high nutritional value and are an important ingredient in many food products. Worldwide foodborne illnesses, such as salmonellosis linked to the consumption of eggs and raw egg products, are a major public health concern. This review focuses on previous studies that have investigated the procedures for the production of microbiologically safe eggs. Studies exploring pasteurization and decontamination methods were investigated. Gamma irradiation, freeze drying, hot air, hot water, infra-red, atmospheric steam, microwave heating and radiofrequency heating are all different decontamination methods currently considered for the production of microbiologically safe eggs. However, each decontamination procedure has different effects on the properties and constituents of the egg. The pasteurization processes are the most widely used and best understood; however, they influence the coagulation, foaming and emulsifying properties of the egg. Future studies are needed to explore combinations of different decontamination methods to produce safe eggs without impacting the protein structure and usability. Currently, eggs which have undergone decontamination processes are primarily used in food prepared for vulnerable populations. However, the development of a decontamination method that does not affect egg properties and functionality could be used in food prepared for the general population to provide greater public health protection.http://www.mdpi.com/1660-4601/14/3/335public healthfoodborne illnesssalmonellosispasteurizationdecontaminationegg properties |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Thilini Piushani Keerthirathne Kirstin Ross Howard Fallowfield Harriet Whiley |
spellingShingle |
Thilini Piushani Keerthirathne Kirstin Ross Howard Fallowfield Harriet Whiley Reducing Risk of Salmonellosis through Egg Decontamination Processes International Journal of Environmental Research and Public Health public health foodborne illness salmonellosis pasteurization decontamination egg properties |
author_facet |
Thilini Piushani Keerthirathne Kirstin Ross Howard Fallowfield Harriet Whiley |
author_sort |
Thilini Piushani Keerthirathne |
title |
Reducing Risk of Salmonellosis through Egg Decontamination Processes |
title_short |
Reducing Risk of Salmonellosis through Egg Decontamination Processes |
title_full |
Reducing Risk of Salmonellosis through Egg Decontamination Processes |
title_fullStr |
Reducing Risk of Salmonellosis through Egg Decontamination Processes |
title_full_unstemmed |
Reducing Risk of Salmonellosis through Egg Decontamination Processes |
title_sort |
reducing risk of salmonellosis through egg decontamination processes |
publisher |
MDPI AG |
series |
International Journal of Environmental Research and Public Health |
issn |
1660-4601 |
publishDate |
2017-03-01 |
description |
Eggs have a high nutritional value and are an important ingredient in many food products. Worldwide foodborne illnesses, such as salmonellosis linked to the consumption of eggs and raw egg products, are a major public health concern. This review focuses on previous studies that have investigated the procedures for the production of microbiologically safe eggs. Studies exploring pasteurization and decontamination methods were investigated. Gamma irradiation, freeze drying, hot air, hot water, infra-red, atmospheric steam, microwave heating and radiofrequency heating are all different decontamination methods currently considered for the production of microbiologically safe eggs. However, each decontamination procedure has different effects on the properties and constituents of the egg. The pasteurization processes are the most widely used and best understood; however, they influence the coagulation, foaming and emulsifying properties of the egg. Future studies are needed to explore combinations of different decontamination methods to produce safe eggs without impacting the protein structure and usability. Currently, eggs which have undergone decontamination processes are primarily used in food prepared for vulnerable populations. However, the development of a decontamination method that does not affect egg properties and functionality could be used in food prepared for the general population to provide greater public health protection. |
topic |
public health foodborne illness salmonellosis pasteurization decontamination egg properties |
url |
http://www.mdpi.com/1660-4601/14/3/335 |
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