Eggs are a known source of foodborne salmonellosis, associated with eggshell contamination with Salmonella enterica serovar Typhimurium. Despite their potentially hazardous nature, raw eggs are often used and consumed in mayonnaise, mousse, ice cream and eggnog.
In a recently published study, scientists from Flinders University in Adelaide, Australia, developed a shell egg decontamination method that removed the Salmonella contamination from the outside of an egg without impacting its usability. The decontamination method was developed by the adaptation of a temperature-controlled water bath (commonly present in kitchens and associated with the sous-vide technique) for the surface decontamination of eggs. The outside of whole eggs was artificially inoculated with two Salmonella strains. The eggs were decontaminated by placing in a sous-vide cooker with the water heated to 135°F. The remaining viable Salmonella present on the whole shell egg, crushed shells, internal egg contents and sous-vide water were enumerated over time by culturing onto Xylose Lysine Deoxycholate (XLD) agar.
The quality of the uncontaminated heat-treated eggs was determined by measuring the Haugh unit, yolk index, albumen pH, thermocoagulation, and stability of foam. A blind control study was conducted to assess the acceptability and usability of the treated eggs by chefs and food handlers for the preparation of mayonnaise.
Complete decontamination of the Salmonella was achieved by treating eggs for nine minutes in the 135°F sous-vide cooker. No statistically significant difference was observed in the quality of treated eggs compared with nontreated eggs using the quality measurements and acceptability score from chefs. This method provides a simple approach that can be adopted by chefs and food handlers to obtain safe eggs before the preparation of raw egg products.
Speaker: Dr. James CampbellSpeaker: Dr. James Campbell, Supervisory Research Entomologist, USDA
2:15 PM – 2:25 PM EST - Sponsor Presentation
Janet HurleySpeaker: Janet Hurley, Extension Program Specialist III, Texas A&M AgriLife Extension Service
3:15 PM – 3:25 PM EST: Sponsor Presentation
3:25 PM – 3:35 PM EST: Sponsor Presentation
3:40 PM – 4:25 PM EST
How These New Technologies Work Within Current Standards and Regulations
Standards and regulations are generally developed to meet current conditions, thus the advent of new technologies and innovations can cause the standard developers and regulators to have to modernize their approaches to enable a “fit,” and allow for the advancement of continued innovation. Geoff Farrell’s 25+ years of expertise in global standards and program development connects the dots between pest control technologies and the global GFSI standards, along with a look at various applicable regulations of the U.S. and Canada. Discover how the new technologies in food plant pest control can fulfill the standards and where concerns and challenges lie.
Geoff FarrellSpeaker: Geoff Farrell, Technical Manager, NSF International
4:25 PM – 4:30 PM EST: Conference Wrap-Up
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