Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs

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dc.contributor.authorSert, Durmus
dc.contributor.authorAygun, Ali
dc.contributor.authorTorlak, Emrah
dc.contributor.authorMercan, Emin
dc.date.accessioned2020-03-26T18:41:39Z
dc.date.available2020-03-26T18:41:39Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBackround In this study, hen eggs which were experimentally contaminated with Esherichia coli ATCC 25922 were used. Contaminated eggs were washed statically (S5 to S30; 0 kHz) and by ultrasonic waves (U5 to U30; 35 kHz) for given applications of time (5, 15 and 30 min), then the eggs were stored at 22 degrees C for 14 days. Results Depending on the time of ultrasonic application, a significant increase in egg shell strength (P < 0.01) was recorded. The highest value of the Haugh unit (67.93, 1 day) was observed on the eggs which were washed by ultrasonic waves. Yolk width values of ultrasonic washed eggs diminished. E. coli was completely removed by 30 min of ultrasonic application. During storage E. coli growth was not detected on the eggs which were washed by ultrasonic waves except the eggs in U5 group (2.04 log CFU eggshell(-1)) on the first day of storage. Conclusion Depending on the time of ultrasonic application a significant increase in egg quality parameters (shell strength, albumen height, Haugh units, and yolk height) were observed. The application of ultrasound led to a significant reduction in E. coli numbers on egg shells. (c) 2013 Society of Chemical Industryen_US
dc.identifier.doi10.1002/jsfa.6126en_US
dc.identifier.endpage2978en_US
dc.identifier.issn0022-5142en_US
dc.identifier.issue12en_US
dc.identifier.pmid23471667en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2973en_US
dc.identifier.urihttps://dx.doi.org/10.1002/jsfa.6126
dc.identifier.urihttps://hdl.handle.net/20.500.12395/29426
dc.identifier.volume93en_US
dc.identifier.wosWOS:000323100600015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectEsherichia colien_US
dc.subjectshell eggsen_US
dc.subjectultrasonic treatmenten_US
dc.subjectHaugh uniten_US
dc.titleEffect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggsen_US
dc.typeArticleen_US

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