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Salmonella survival during soft-cooked eggs processing by steam oven
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NSTL
Elsevier
Worldwide, despite concerns about the possibility of Salmonella presence in eggs and the recommendations of regulatory agencies, soft-cooked eggs are served. Studies indicate that eggs cooked at low temperature for long times are able to inactivate Salmonella at safe levels. There are two main low cooking methods used in food services, thermocirculator (tested in a previous study) and steam oven, not yet validated. This study was undertaken to analyze the survival of Salmonella during soft-cooked eggs processing by steam oven. Five strains of Salmonella were inoculated in egg yolks and incubated at 37 degrees C, for 18 h, reaching 8.1 +/- 0.1 log10 CFU/g. Contaminated eggs were processed at 62 degrees C for 52 min in asteam oven and samples were collected for the purpose of investigating Salmonella survival. Results indicated that the egg's center temperature reached 58.7 +/- 0.4 degrees C after 17 min and no Salmonella was detected. After 52 min of cooking, yolk remained liquid. The results of this study demonstrated that soft-cooked eggs processing by steam oven showed similar results to the processing by thermocirculator and can also be used by chefs and food processors in order to validate another way of serving soft-cooked eggs safely.
EggGastronomyYolkFood processing
Lopes, Stefani Machado、da Silva, Danielle Carmo、Rodrigues, Rochele de Quadros、Tondo, Eduardo Cesar、Fosch Batista, Ana Carolina
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Univ Fed Rio Grande Sul ICTA UFRGS, Inst Ciencia & Tecnol Alimentos, Lab Microbiol & Controle Alimentos, Av Bento Goncalves 9-500,Predio 43212, BR-91501970 Porto Alegre, RS, Brazil
Pontif Univ Catolica Rio Grande do Sul PUCRS, Escola Ciencias Saude, Av Ipiranga 6681,Predio 12, BR-90619900 Porto Alegre, RS, Brazil
NSTL
Elsevier
