Browse > Article
http://dx.doi.org/10.5851/kosfa.2012.32.2.198

Effect of Ozone Treatment for Sanitation of Egg  

Choi, Goo-Hee (Department of Food Science and Technology, Korea National University of Transportation)
Lee, Kyung-Haeng (Department of Food and Nutrition, Korea National University of Transportation)
Publication Information
Food Science of Animal Resources / v.32, no.2, 2012 , pp. 198-203 More about this Journal
Abstract
To improve hygienic quality of egg, the ozone treatment was applied. Eggs were inoculated with Salmonella Typhimurium, and the inoculated eggs were treated by ozone (38.8 ppm) for 10-30 min. Furthermore, microbiological and chemical quality changes of eggs were investigated during storage. Initial number of S. Typhimurium of egg shell was 6.18 log CFU/g and the number was increased during storage (p<0.05). However, those of ozonated samples for 10-30 min were 4.22-5.25 log CFU/g, which was lower than that of the control. Especially, ozone treatment for 30 min achieved about 2 decimal reductions and the numbers were maintained during storage. Other physical and chemical characteristics of eggs by ozone treatment, including Haugh unit, yolk color, pHs of egg white and yolk, foaming ability, foam stability and lipid oxidation development were not different when compared with that of the control. Therefore, ozone treatment is one of the available methods to improve hygienic quality of eggs.
Keywords
egg; ozone; sanitation; quality;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
연도 인용수 순위
1 You, Y. M. (2003) Changes in quality of egg with storage temperature and time. Monthly Poult. 3, 119-124.
2 Kim, H. J., Yun, H. J., Jung, S., Jung, Y. K., Ham, J. S., Jin, S., and Jo, C. (2010a) Effect of combination of chitosan coating and gamma irradiation on the foodborne pathogen reduction and nutritional properties of chicken egg. Korean J. Poult. Sci. 37, 35-41.   DOI   ScienceOn
3 Kim, H. J., Yun, H. J., Jung, S., Jung, Y. K., Kim, K. H., Lee, J. W., and Jo, C. (2010b) Effects of electron beam irradiation on pathogen inactivation, quality, and functional properties of shell egg during ambient storage. Korean J. Food Sci. Ani. 30, 603-608.   DOI   ScienceOn
4 Kim, J. W., Kim, H. C., and Hur, J. W. (1998) Quality changes of egg product during storage. Korean J. Food Sci. Technol. 30, 1480-1483.
5 Kim, M. R. and Imm J. Y. (2004) Convenient method for the determination of foaming properties of egg white and its verification. Korean J. Food Sci. Technol. 36, 728-732.
6 Ko, K. Y. and Ahn, D. U. (2008) An economic and simple purification procedure for the large-scale production of ovotransferrin from egg white. Poultry Sci. 87, 1441-1450.   DOI   ScienceOn
7 Park, J. Y. (2000) Use of ozone sterilization for food industry. Food Sci. Ind. 33, 50-57.
8 Phillips, L. G., Whitehead, D. M., and Kinsella, J. (1994) Structure-function properties of food proteins. Academic Press, San Diego.
9 Rodriguez-romo, L. A. and Yousef, A. E. (2005) Inactivation of Salmonella enterica Serovar Enteritidis on shell eggs by ozone and UV radiation. J. Food Prot. 68, 711-717.   DOI
10 Schoeni, J. L., Glass, K. A., McMernott, J. L., and Wong, A. C. L. (1995) Growth and penetration of Salmonella enteritidis, Salmonella heidelberg and Salmonella typhimurium in egg. Int. J. Food Microbiol. 24, 385-396.   DOI   ScienceOn
11 Wong, Y. C., Herald, T. J., and Hachmeister, K. A. (1996) Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical, and microbiological properties. Poultry Sci. 75, 803-808.   DOI
12 Choe, J. H., Nam, K. C., Jung, S., Kim B., Yun, H. J., and Jo, C. (2010) Differences in the quality characteristics between commercial Korean native chickens and broilers. Korean J. Food Sci. Ani. 30, 13-19.   DOI   ScienceOn
13 Clark, D. S., Olson, J. C., and Roberts, T. A. (eds). (1980) Microbial ecology of foods. Academic Press, New York, 1, 189-192.
14 Clark, D. C., Kiss, I. F., Wilde, P. J., and Wilson, D. R. (1992) The effect of irradiation on the functional properties of spray-dried egg white protein. Food Hydrocolloid 5, 541-548.   DOI   ScienceOn
15 Gast, R. K., and Beard, C. W. (1992) Detection and enumeration of Salmonella enterotidis in fresh and stored egg laid by experimentally infercted hens. J. Food prot. 55, 155-156.
16 Gast, R. K., Holt, P. S., and Murase, T. (2005) Penetration of Salmonella enteritidis and Salmonella heidelberg into egg yolks in an in vitro contamination model. Poultry Sci. 84, 621-625.   DOI
17 Jones, F. T., Rives, D. V., and Carey J. B. (1995) Salmonella contamination in commercial eggs and an egg production facility. Poultry Sci. 74, 753-757.   DOI
18 Joo, S. T., Lee, S. J., Hur, S. J., Ha, H. K., Ha, Y. L., and Park, G. B. (2002) Effects of dietary conjugated linoleic acid on the egg quality. Korean J. Food Sci. Ani. 22, 252-258.
19 Liu, X. D., Jang, A. E., Kim, D. H., Lee, B. D., Lee, M. H., and Jo, C. (2009a) Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage. Radiat. Phys. Chem. 78, 589-591.   DOI   ScienceOn
20 Liu, X. D., Han, R. X., Yun, H., Jung, K. C., Jin, D. I., Lee, B. D., Min, T. S., and Jo, C. (2009b) Effect of irradiation on foaming properties of egg white proteins. Poultry Sci. 88, 2435-2441.   DOI   ScienceOn
21 Luck, E. and Jager, M.(1998) Antimicrobial food additives. 2nd ed., Springer-Verlag, New York, p. 42.
22 Khadre, M. A., Yousef, A. E., and Kim, J. G. (2001) Microbiological aspects of ozone applications in food a review. J. Food Sci. 6, 1242-1252.
23 Buege, J. A. and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-308.   DOI