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.

Application of pectin-alginate and pectin-alginate-laurolyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells / DE LEO, Riccardo; Quartieri, Andrea; Haghighi, Hossein; Gigliano, Silvia; Bedin, Elisa; Pulvirenti, Andrea. - In: JOURNAL OF FOOD SAFETY. - ISSN 0149-6085. - (2018), pp. e12567-9. [10.1111/jfs.12567]

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

Riccardo De Leo
Membro del Collaboration Group
;
Andrea Quartieri
Membro del Collaboration Group
;
Hossein Haghighi
Membro del Collaboration Group
;
Silvia Gigliano
Membro del Collaboration Group
;
Elisa Bedin
Membro del Collaboration Group
;
Andrea Pulvirenti
Membro del Collaboration Group
2018

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.
25-ott-2018
e12567
9
Application of pectin-alginate and pectin-alginate-laurolyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells / DE LEO, Riccardo; Quartieri, Andrea; Haghighi, Hossein; Gigliano, Silvia; Bedin, Elisa; Pulvirenti, Andrea. - In: JOURNAL OF FOOD SAFETY. - ISSN 0149-6085. - (2018), pp. e12567-9. [10.1111/jfs.12567]
DE LEO, Riccardo; Quartieri, Andrea; Haghighi, Hossein; Gigliano, Silvia; Bedin, Elisa; Pulvirenti, Andrea
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1167500
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