תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםBoaz Zion,
Rachel Gollop,
Mordechai Barak,
Liad Reshef,
Avraham Arbel
Salmonella is a zoonotic pathogen that is commonly transmitted through food. External disinfection of shell eggs is of crucial importance to health in reducing egg-borne salmonellosis, because Salmonella on shells can be easily transmitted to other food products or infect food handlers. A new thermal treatment was developed for the inactivation of Salmonella Enterica on shell eggs. Steam was applied to the eggs while being conveyed through a thermal trap (TT)—a partially enclosed chamber filled with steam. Following system optimization, a short treatment of 2 s in a TT operated at 37,600 eggs/h completely inactivated Salmonella (>107 CFU) artificially inoculated in small circles (ca. 11 mm diameter) on fresh shell eggs. The treatment had no adverse effects on egg quality or shelf life.
Boaz Zion,
Rachel Gollop,
Mordechai Barak,
Liad Reshef,
Avraham Arbel
Salmonella is a zoonotic pathogen that is commonly transmitted through food. External disinfection of shell eggs is of crucial importance to health in reducing egg-borne salmonellosis, because Salmonella on shells can be easily transmitted to other food products or infect food handlers. A new thermal treatment was developed for the inactivation of Salmonella Enterica on shell eggs. Steam was applied to the eggs while being conveyed through a thermal trap (TT)—a partially enclosed chamber filled with steam. Following system optimization, a short treatment of 2 s in a TT operated at 37,600 eggs/h completely inactivated Salmonella (>107 CFU) artificially inoculated in small circles (ca. 11 mm diameter) on fresh shell eggs. The treatment had no adverse effects on egg quality or shelf life.
