Review of studies on the thermal resistance of Salmonellae
ME Doyle, AS Mazzotta - Journal of food protection, 2000 - Elsevier
Heat resistance data for different serotypes of Salmonella enterica in different food products
and laboratory media are reviewed. From all D-values reported, the highest heat resistance …
and laboratory media are reviewed. From all D-values reported, the highest heat resistance …
A review on egg pasteurization and disinfection: Traditional and novel processing technologies
D Bermudez‐Aguirre, BA Niemira - Comprehensive Reviews in …, 2023 - Wiley Online Library
Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs
and egg products. Regulations about whether eggs should be pasteurized are very different …
and egg products. Regulations about whether eggs should be pasteurized are very different …
Salmonella penetration through eggshell associated with freshness of laid eggs and refrigeration
T Miyamoto, T Horie, E Baba, K Sasai, T Fukata… - Journal of food …, 1998 - Elsevier
Abstract Effects of egg age after laying and refrigeration on penetration of the eggshell by
Salmonella enteritidis (SE) and Salmonella typhimurium (ST) were examined. Eggs 0.25 to …
Salmonella enteritidis (SE) and Salmonella typhimurium (ST) were examined. Eggs 0.25 to …
Eggs and egg products
SC Ricke, DR Jones, RK Gast - … of Foods, 5th edition, USA, American …, 2015 - ars.usda.gov
The total US egg production in 2009 was 78.5 billion table eggs, with 24 billion broken for
the production of egg products. Shell eggs have many uses in homes, restaurants, and …
the production of egg products. Shell eggs have many uses in homes, restaurants, and …
Continuous flow microwave processing of liquid whole egg: Pasteurization and functional characteristics evaluation
H Yang, M Sun, B Yan, N Zhang, J Zhao… - Innovative Food Science …, 2023 - Elsevier
The objective of this study was to assess the impact of continuous flow microwave
processing on the pasteurization efficiency and quality attributes of liquid whole egg (LWE) …
processing on the pasteurization efficiency and quality attributes of liquid whole egg (LWE) …
Pasteurization of shell eggs using radio frequency heating
DJ Geveke, ABW Bigley, CD Brunkhorst - Journal of Food Engineering, 2017 - Elsevier
The USDA-FSIS estimates that pasteurization of all shell eggs in the US would reduce the
annual number of illnesses by more than 110,000. However, less than 3% of shell eggs are …
annual number of illnesses by more than 110,000. However, less than 3% of shell eggs are …
[图书][B] Advances in applied microbiology
AI Laskin, JW Bennett, GM Gadd - 2003 - books.google.com
Advances in applied microbiology Page 1 ADVANCES IN APPLIED MICROBIOLOGY Volume
53 Allen I. Laskin Page 2 ADVANCES IN Applied Microbiology VOLUME 53 Page 3 This Page …
53 Allen I. Laskin Page 2 ADVANCES IN Applied Microbiology VOLUME 53 Page 3 This Page …
The incredibly functional egg
WJ Stadelman - Poultry Science, 1999 - Elsevier
A review of some of the old and newer uses of eggs. Twenty-one functional uses of eggs are
described. The changing attitudes of the American population relative to eggs first with …
described. The changing attitudes of the American population relative to eggs first with …
Eggs and egg products contamination: Analysis of the EU RASFF notifications from 2000 to 2022
FI Eissa, AM Shehata - Food Control, 2024 - Elsevier
Abstract The European Union Rapid Alert System for Food and Feed (RASFF) serves as an
information exchange platform to alert on food and feed that are risky. This study aimed to …
information exchange platform to alert on food and feed that are risky. This study aimed to …
Shell egg pasteurization using radio frequency in combination with hot air or hot water
This study investigated the effectiveness of three thermal treatments; hot air (HA), hot water
immersion (HWI), and hot water spraying (HWS); alone and in combination with radio …
immersion (HWI), and hot water spraying (HWS); alone and in combination with radio …