Efficacy of cold plasma in producing Salmonella-free duck eggs: effects on physical characteristics, lipid oxidation, and fatty acid profile.

ABSTRACT: Concerns related to foodborne pathogens necessitate the decontamination of avian eggs. Conventional decontamination methods, such as egg washing, usually use health-threatening chemicals (e.g. chlorine). Hence, innovative chemical-free decontamination approaches are interesting for the food industry, especially to decontaminate commonly Salmonella infected products such as duck eggs. The present study is the first attempt to evaluate the effectiveness of cold plasma against Salmonella enterica inoculated on the surface of duck eggshell. In this regard, Salmonella-contaminated duck eggs were treated by arc plasma for 10, 20, 30, and 40 s. The bacteria count, eggshell strength, color, pH, Haugh unit, acid value (AV), thiobarbituric acid reactive substances (TBARS), and f

SUBMITTER: Gavahian M 

PROVIDER: S-EPMC6838404 | biostudies-literature | 2019 Dec

REPOSITORIES: biostudies-literature