Improvement of microbiological quality of hen egg powder using gamma irradiation
Eggs and their products such as desserts, confectioneries, bakery mixes, mayonnaise and many convenience foods have been implicated in food-borne disease outbreaks due to microorganism contamination. The effect of gamma irradiation on the presence of microorganisms in egg powder was investigated. Eg...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2020-01-01
|
| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/693 |
| _version_ | 1818011383564861440 |
|---|---|
| author | M. Al-Bachir |
| author_facet | M. Al-Bachir |
| author_sort | M. Al-Bachir |
| collection | DOAJ |
| description | Eggs and their products such as desserts, confectioneries, bakery mixes, mayonnaise and many convenience foods have been implicated in food-borne disease outbreaks due to microorganism contamination. The effect of gamma irradiation on the presence of microorganisms in egg powder was investigated. Egg powder samples were exposed to several doses of irradiation: 0, 5, 10 and 15 kGy and stored for up to 12 months at ambient temperature (25 oC). Results indicated that the total viable count (TVC) (5.56 log10 cfu g-1), total coliform counts (TCC) (6.46 log10 cfu g-1) and mold and yeast counts (MYC) (9.12 log10 cfu g) in un-irradiated (control) samples of egg powder were higher than the maximum limits (4.88, 2.00 and 1.70 log10 cfu g-1, respectively). Application of the higher doses (10 and 15 kGy) decreased the TVC, TCC and MYC of the egg powder samples to less than 1 log10 cfu g-1 and the counts remained almost constant during storage for 12 months. D10 values for Escherichia coli and Salmonella typhimurium were 0.714 and 0.278 kGy, respectively. Gamma irradiation treatment could be chosen on the basis of preliminary microbiological tests including TVC, TCC and MYC and help improve the hygienic quality by killing and reducing the microorganisms that might be present inside of egg powder to meet national and international standards. |
| first_indexed | 2024-04-14T06:07:04Z |
| format | Article |
| id | doaj.art-ebadebe06d3848f3b96a295f15713837 |
| institution | Directory Open Access Journal |
| issn | 2182-1054 |
| language | English |
| last_indexed | 2024-04-14T06:07:04Z |
| publishDate | 2020-01-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj.art-ebadebe06d3848f3b96a295f157138372022-12-22T02:08:30ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542020-01-019010.7455/ijfs/9.SI.2020.a6205Improvement of microbiological quality of hen egg powder using gamma irradiationM. Al-Bachir0Atomic Energy Commission of SyriaEggs and their products such as desserts, confectioneries, bakery mixes, mayonnaise and many convenience foods have been implicated in food-borne disease outbreaks due to microorganism contamination. The effect of gamma irradiation on the presence of microorganisms in egg powder was investigated. Egg powder samples were exposed to several doses of irradiation: 0, 5, 10 and 15 kGy and stored for up to 12 months at ambient temperature (25 oC). Results indicated that the total viable count (TVC) (5.56 log10 cfu g-1), total coliform counts (TCC) (6.46 log10 cfu g-1) and mold and yeast counts (MYC) (9.12 log10 cfu g) in un-irradiated (control) samples of egg powder were higher than the maximum limits (4.88, 2.00 and 1.70 log10 cfu g-1, respectively). Application of the higher doses (10 and 15 kGy) decreased the TVC, TCC and MYC of the egg powder samples to less than 1 log10 cfu g-1 and the counts remained almost constant during storage for 12 months. D10 values for Escherichia coli and Salmonella typhimurium were 0.714 and 0.278 kGy, respectively. Gamma irradiation treatment could be chosen on the basis of preliminary microbiological tests including TVC, TCC and MYC and help improve the hygienic quality by killing and reducing the microorganisms that might be present inside of egg powder to meet national and international standards.https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/693egg powdergamma irradiationtotal viable counttotal coliform countmould and yeast count |
| spellingShingle | M. Al-Bachir Improvement of microbiological quality of hen egg powder using gamma irradiation International Journal of Food Studies egg powder gamma irradiation total viable count total coliform count mould and yeast count |
| title | Improvement of microbiological quality of hen egg powder using gamma irradiation |
| title_full | Improvement of microbiological quality of hen egg powder using gamma irradiation |
| title_fullStr | Improvement of microbiological quality of hen egg powder using gamma irradiation |
| title_full_unstemmed | Improvement of microbiological quality of hen egg powder using gamma irradiation |
| title_short | Improvement of microbiological quality of hen egg powder using gamma irradiation |
| title_sort | improvement of microbiological quality of hen egg powder using gamma irradiation |
| topic | egg powder gamma irradiation total viable count total coliform count mould and yeast count |
| url | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/693 |
| work_keys_str_mv | AT malbachir improvementofmicrobiologicalqualityofheneggpowderusinggammairradiation |