Inactivation of Salmonella enterica Serovar Enteritidis on Chicken Eggshells Using Blue Light

Xiaoqing Hu, Xiaoying Sun, Shuanghua Luo, Shuyan Wu, Zhaojuan Chu, Xiujuan Zhang, Zhaojun Liu, Jiaxin Wu, Xiaohong Wang, Chang Liu and Xiaoyuan Wang
Additional contact information
Xiaoqing Hu: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Xiaoying Sun: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Shuanghua Luo: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Shuyan Wu: AgResearch Ltd., Hopkirk Research Institute, Cnr University Ave and Library Road, Massey University, Palmerston North 4442, New Zealand
Zhaojuan Chu: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Xiujuan Zhang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Zhaojun Liu: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Jiaxin Wu: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Xiaohong Wang: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Chang Liu: College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066000, China
Xiaoyuan Wang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Agriculture, 2021, vol. 11, issue 8, 1-12

Abstract: Salmonella enterica serovar Enteritidis ( S. Enteritidis) is a pathogen that poses a health risk. Blue light (BL), an emerging sanitization technology, was employed for the first time in the present study to inactivate S. Enteritidis on eggshell surfaces and its influence on maintaining eggshell freshness was investigated systematically. The results showed that 415 nm-BL irradiation at a dose of 360 J/cm 2 reduced 5.19 log CFU/mL of S. Enteritidis in vitro. The test on eggshells inoculated with S. Enteritidis showed that a BL dose at 54.6 J/cm 2 caused a 3.73 log CFU reduction per eggshell surface and the impact of BL inactivation could be sustained in post-5-week storage. The quality of the tested eggs (weight loss, yolk index, Haugh unit (HU) and albumen pH) demonstrated that BL treatments had negligible effects on the albumen pH of eggs. However, compared to the control, BL-treated eggs showed lower weight loss and higher HU after 5 weeks of storage at 25 °C and 65% humidity and yolk index in the control group could not be determined after 5 weeks of storage. Besides, the total amino acid content of the BL-treated egg was higher than the control, exhibiting an advantage of BL irradiation in maintaining the nutrient quality of whole eggs. The current study determined the efficacy of BL against S . Enteritidis on eggshell and suggested that BL could be an effective application in maintaining the freshness and quality of eggs.

Keywords: Salmonella enteritidis; blue light; inactivation; eggshell; freshness (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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