Inactivation of Salmonella enterica serovar senftenberg 775W in liquid whole egg by ultrahigh pressure homogenization

R. M. Velázquez-Estrada, M. M. Hernández-Herrero, T. López-Pedemonte, B. Guamis-López, A. X. Roig-Sagués

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22 Citations (Scopus)


Two batches of samples of liquid whole egg were inoculated with a load of approximately 3 and 7 log CFU/ml, respectively, of Salmonella enterica serovar Senftenberg 775W and submitted to different ultrahigh pressure homogenization (UHPH) treatments at 150, 200, and 250 MPa. The inlet temperature of the samples was 6°C. Counts of viable and injured Salmonella cells were obtained 2 h after the UHPH treatments and after 5, 10, 15, and 20 days of storage at 4°C. The level of pressure applied influenced the lethality attained significantly (P < 0.05). In the samples with an initial load of approximately 7 log CFU/ml, the highest lethality value of 3.2 log CFU/ml was obtained at 250 MPa, and it is similar to those values reported in other surveys for thermal pasteurization with this same Salmonella strain. When the initial load was approximately 3 log CFU/ml, total inactivation was apparently obtained after the 250-MPa treatment (2.7 log CFU/ml). After 10 days of storage at 4°C, Salmonella counts decreased in UHPH-treated samples, and colonies were not observed in tryptone soy agar and yeast extract medium. Nevertheless, presence of viable Salmonella cells was detected with the VIDAS Salmonella immunoassay method during the entire storage period. These results encourage further investigation of UHPH processing of liquid whole egg, assaying the possibility of using higher pressures and fluid inlet temperatures. Copyright ©, International Association for Food Protection.
Original languageEnglish
Pages (from-to)2283-2288
JournalJournal of Food Protection
Issue number11
Publication statusPublished - 1 Jan 2008


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