Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration |
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Authors: | Sudarsan Mukhopadhyay Peggy M. Tomasula John B. Luchansky Anna Porto-Fett Jeffrey E. Call |
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Affiliation: | U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional, Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA |
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Abstract: | Effectiveness of a cross flow microfiltration (MF) process for removal of a cocktail of Salmonella enterica serovar Enteritidis species from commercial unpasteurized liquid egg white (LEW) from a local egg breaking plant, while maintaining its functional properties was evaluated. To facilitate MF, LEW was wedge screened, homogenized and then diluted (1:2 w/w) with distilled water containing 0.5% sodium chloride. Diluted unpasteurized LEW was inoculated with five strains of S. Enteritidis (ATCC 4931, ATCC BAA-708, ATCC 49215, ATCC 49218, and ATCC BAA-1045) to a level of approximately 107 CFU/mL of LEW and microfiltered using a ceramic membrane. Process parameters influencing egg white functional properties and pathogen removal efficiency were evaluated. Average permeates flux increased by almost 126% when pH of LEW was adjusted from pH 8 to pH 7 at 25 °C. Microbial removal efficiency was at least, on average, 6.8 Log10 CFU/mL (limit of detection ≤ 0.5 Log10 CFU/mL). Functional property analysis indicated that the MF process did not alter the foaming power of LEW. |
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Keywords: | Liquid egg white S. Enteritidis Cross flow MF Functional property |
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