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.authorid22935816700
dc.authorid9635165700
dc.authorid24466033200
dc.authorid55648724700
dc.contributor.authorSert D.
dc.contributor.authorAygun A.
dc.contributor.authorTorlak E.
dc.contributor.authorMercan E.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:44:24Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:44:24Z
dc.date.issued2013
dc.departmentBayburt 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°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. © 2013 Society of Chemical Industry.en_US
dc.identifier.doi10.1002/jsfa.6126
dc.identifier.endpage2978
dc.identifier.issn0022-5142
dc.identifier.issue12
dc.identifier.pmid23471667en_US
dc.identifier.scopus2-s2.0-84881021860en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2973
dc.identifier.urihttps://dx.doi.org/10.1002/jsfa.6126
dc.identifier.urihttps://hdl.handle.net/20.500.12403/851
dc.identifier.volume93
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.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.subjectEsherichia coli
dc.subjectHaugh unit
dc.subjectShell eggs
dc.subjectUltrasonic treatment
dc.subjectEscherichia coli
dc.subjectEsherichia coli
dc.subjectHaugh unit
dc.subjectShell eggs
dc.subjectUltrasonic treatment
dc.subjectEscherichia coli
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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