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Reduction of Salmonella Enteritidis in Shell Eggs Using Directional Microwave Technology

D. G. Lakins^*, C. Z. Alvarado^*,1, L. D. Thompson^*, M. T. Brashears, J. C. Brooks^* and M. M. Brashears^*

^* Department of Animal and Food Science, Texas Tech University, Box 42141, Lubbock 79409; and Department of Agricultural Education and Communication, Texas Tech University, Box 42131, Lubbock 79409

¹ Corresponding author: christine.alvarado{at}ttu.edu

Microwaves have been shown to cause thermal as well as nonthermal destruction of pathogens such as Salmonella Enteritidis, which is commonly found in shell eggs. The objective of this study was to examine the use of new directional microwave technology to reduce Salmonella Enteritidis without causing any detrimental effects on quality in white and brown eggs. Treatments were control and microwaved white and brown eggs. Applying directional microwave technology resulted in a 2-log reduction of Salmonella Enteritidis in both the high (10⁵ cfu/g) and low (10² cfu/g) inoculum. At d 0, there were no differences in water activities, albumen pH, and combined pH between treatments; however, there were significant changes in yolk pH. Collectively, these results indicate that applying directional microwave technology can reduce Salmonella Enteritidis in shell eggs without causing any detrimental effects to quality.

Key Words: egg • Salmonella Enteritidis • directional microwave