Next Article in Journal
Prevalence of Malocclusion in 3- to 5-Year-Old Children in Shanghai, China
Previous Article in Journal
A Pilot Study to Examine Exposure to Residential Radon in Under-Sampled Census Tracts of DeKalb County, Georgia, in 2015
Article Menu
Issue 3 (March) cover image

Export Article

Open AccessReview
Int. J. Environ. Res. Public Health 2017, 14(3), 335; doi:10.3390/ijerph14030335

Reducing Risk of Salmonellosis through Egg Decontamination Processes

School of the Environment, Health and the Environment, Flinders University, GPO BOX 2100, Adelaide 5001, Australia
*
Author to whom correspondence should be addressed.
Academic Editor: Joacim Rocklöv
Received: 13 December 2016 / Revised: 16 March 2017 / Accepted: 20 March 2017 / Published: 22 March 2017
(This article belongs to the Section Global Health)
View Full-Text   |   Download PDF [292 KB, uploaded 22 March 2017]

Abstract

Eggs have a high nutritional value and are an important ingredient in many food products. Worldwide foodborne illnesses, such as salmonellosis linked to the consumption of eggs and raw egg products, are a major public health concern. This review focuses on previous studies that have investigated the procedures for the production of microbiologically safe eggs. Studies exploring pasteurization and decontamination methods were investigated. Gamma irradiation, freeze drying, hot air, hot water, infra-red, atmospheric steam, microwave heating and radiofrequency heating are all different decontamination methods currently considered for the production of microbiologically safe eggs. However, each decontamination procedure has different effects on the properties and constituents of the egg. The pasteurization processes are the most widely used and best understood; however, they influence the coagulation, foaming and emulsifying properties of the egg. Future studies are needed to explore combinations of different decontamination methods to produce safe eggs without impacting the protein structure and usability. Currently, eggs which have undergone decontamination processes are primarily used in food prepared for vulnerable populations. However, the development of a decontamination method that does not affect egg properties and functionality could be used in food prepared for the general population to provide greater public health protection. View Full-Text
Keywords: public health; foodborne illness; salmonellosis; pasteurization; decontamination; egg properties public health; foodborne illness; salmonellosis; pasteurization; decontamination; egg properties
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Keerthirathne, T.P.; Ross, K.; Fallowfield, H.; Whiley, H. Reducing Risk of Salmonellosis through Egg Decontamination Processes. Int. J. Environ. Res. Public Health 2017, 14, 335.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Int. J. Environ. Res. Public Health EISSN 1660-4601 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top