Application of pectin‐alginate and pectin‐alginate‐laurolyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells

Journal of Food Safety - Tập 38 Số 6 - 2018
Riccardo De Leo1, Andrea Quartieri1, Hossein Haghighi1, Silvia Gigliano1, Andrea Pulvirenti1
1Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy

Tóm tắt

Abstract This study highlights the potential application of pectin‐alginate blend (PA) and pectin‐alginate‐LAE blend (PAL) coatings to eliminate Salmonella enteriditis 10,118 cross‐contamination without changing the shelf‐life of fresh eggs and their physico‐chemical properties during storage at 7 °C for 42 days. Egg shells were dipped in a solution of Salmonella enteritidis 10,118 with a concentration of 7 x 106 cfu/ml to assess Salmonella cross‐contamination. PA and PAL coatings did not have a significant effect on shelf‐life based on physico‐chemical properties. The egg shells treated with PA and PAL coatings had a significantly lower microbial population compared to the uncoated egg shells. PA and PAL coatings effectively inhibited the growth of Salmonella after 1 and 7 days of storage, respectively. In addition, no outgrowth was observed up to 42 days.Practical applications This study highlights the results of coating applications on eggs to enhance food safety. In the food industry, the only technology applied to eggs is brushing, however, this technique does not eliminate the safety risks such as Salmonella and other pathogenic bacteria. The coating enhances the shelf‐life of eggs and their safety in terms of human consumption, by blocking the horizontal cross‐contamination. Our results can be integrated with other studies to bring this technology from the lab to the egg industry.

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Journal of Food Safety

Tập 38 Số 6

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