Submitted to: Book Chapter
Publication Type: Book / chapter
Publication Acceptance Date: 3/20/2006
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: Contamination of eggs and egg products by Salmonella is associated with a significant number of illnesses in the U.S. each year. Ionizing radiation can inactivate Salmonella on the egg surface, in the egg white, and in the yolk of shell eggs, and has been approved by the U.S. FDA at doses up to 3.0 kGy for the purpose of pathogen reduction. D-10 values for Salmonella spp. in shell eggs range from 0.32-0.8 kGy depending on the radiation source, the Salmonella spp., temperature of the egg at the time of irradiation, or the location of the Salmonella within the egg. Irradiation can inactivate Salmonella in liquid whole egg, with D-10 values ranging from 0.27-0.65 kGy, with the D-10 value again depending upon the Salmonella spp., product temperature and radiation source. Irradiation of liquid egg products has not yet been approved by the U.S. FDA. Irradiation of either shell eggs or liquid whole egg can affect quality factors including foaming, emulsifying, gelling, and viscosity either positively or negatively depending on the product usage as an ingredient, or as a food product to be consumed directly after cooking. Irradiation of eggs and egg products, when used as part of a well designed Hazard Analysis and Critical Control Point Plan, has the potential to reduce the incidence of foodborne illness caused by Salmonella in the U.S.