Title: Pasteurization of Liquid Egg White using a Centrifugal Ultraviolet Light Device Authors
|Torres, Daniel -|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 12, 2010
Publication Date: July 17, 2010
Citation: Geveke,D.,Torres,D. 2010. Pasteurization of Liquid Egg White using a Centrifugal Ultraviolet Light Device [abstract].Institute of Food Technologists Annual Meeting.Chicago, IL. p.1. Technical Abstract: A UV device that centrifugally forms a thin film has recently been shown to nonthermally pasteurize grapefruit juice. The effectiveness of this UV device on inactivating bacteria in liquid egg white (LEW) is unknown. The objective of this study was to determine the nonthermal inactivation of Escherichia coli in LEW using a UV device that centrifugally forms a thin film. LEW was inoculated with E. coli K12 ATCC 23716 to 7 log cfu/ml. The LEW was UV processed at the following conditions: UV intensity 1.5 to 9.0 mW/cm2; cylinder rotational speed 450 to 750 RPM, temperature 25 C, and flow rate 300 to 900 ml/min. Appropriate dilutions of the samples were pour plated with TSA. Sublethal injury was determined using TSA + 4% NaCl. The effect of storing the UV treated cider for 28 d was investigated. Nonthermal UV processing at 9.0 mW/cm2, 450 RPM reduced E coli in LEW by 5 log. Inactivation increased with increasing UV intensity and decreased with increasing flow rate. The inactivations at 450 to 750 RPM were similar. The occurrence of sublethal injury was detected and storage of UV processed LEW at 4 and 10 C further reduced the population of E coli. These results suggest that LEW may be nonthermally pasteurized using a UV device that centrifugally forms a thin film. Such UV devices may ensure food safety while maintaining quality.