SENSORY ASPECTS AND REDUCTION OF Salmonella IN IRRADIATED EGG POWDER

• Main Authors: Ângela Froehlich, Bernadette Dora Gombossy de Melo Franco, Maria Teresa Destro, Mariza Landgraf
• Format: Article
• Language: English
• Published: Universidade Federal de Lavras 2015-10-01
• Series: Ciência e Agrotecnologia
• Subjects: Bactéria; eliminação; alimento em pó
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500506&lng=en&tlng=en

ABSTRACTEggs and their products have been implicated in food-borne disease outbreaks due to contamination with SalmonellaEnteritidis. Irradiation, as a food preservation technology, could minimize such contamination. The aim of this study was to determine the effects of irradiation in powdered egg yolk, egg white, and whole egg samples spiked with Salmonella Enteritidis. The powdered egg samples were exposed to doses of 0.5, 1.0, 1.0, 2.0, 2.5, 3.0, 3.5, or 4.0 kGy irradiation. Odors and tastes of raw and cooked non-inoculated, irradiated samples, and non-irradiated samples, were analyzed by a trained panel. A dose of 2.0 kGy resulted in slight to moderate changes in powdered egg yolk samples, compared to non-irradiated controls, while minimal differences were observed in powdered egg white samples. The dose of 3.5 kGy, when applied to samples of powdered egg white, resulted in taste and odor slightly stronger than the non-irradiated control. The maximum irradiation threshold before changes in flavor and odor occurred was 2.28 kGy, for powdered yolk and whole eggs, and 2.58 kGy, for powdered egg white. Those thresholds were enough to reduce S.Enteritidis to safe levels.