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EnglishThis chapter discusses the alternative decontamination techniques to egg washing researched during the last ten years. Hot air or microwave pasteurization represents the most commonly evaluated methods to thermally inactivate the microbial cell, while gas plasma and pulsed light are some techniques where inactivation can be achieved at room temperature. the efficacy of the reviewed alternative methods against different microorganisms and the risks associated with the loss of egg quality such as the cuticle, the shell membranes, the albumen and the yolk are reported.
| Titolo: | Alternative egg decontamination techniques to washing | |
| Autore/i: | BERARDINELLI, ANNACHIARA; CEVOLI, CHIARA; FABBRI, ANGELO; GUERZONI, MARIA ELISABETTA; MANFREDA, GERARDO; PASQUALI, FREDERIQUE; RAGNI, LUIGI; VANNINI, LUCIA | |
| Autore/i Unibo: | ||
| Anno: | 2011 | |
| Titolo del libro: | Improving the safety and quality of eggs and egg products. Volume 2: Egg safety and nutritional quality. | |
| Pagina iniziale: | 181 | |
| Pagina finale: | 198 | |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1533/9780857093929.2.181 | |
| Abstract: | This chapter discusses the alternative decontamination techniques to egg washing researched during the last ten years. Hot air or microwave pasteurization represents the most commonly evaluated methods to thermally inactivate the microbial cell, while gas plasma and pulsed light are some techniques where inactivation can be achieved at room temperature. the efficacy of the reviewed alternative methods against different microorganisms and the risks associated with the loss of egg quality such as the cuticle, the shell membranes, the albumen and the yolk are reported. | |
| Data prodotto definitivo in UGOV: | 25-giu-2013 | |
| Appare nelle tipologie: | 2.01 Capitolo / saggio in libro |
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