Reduction of Salmonella contamination on chicken egg shells by a peroxidase-catalyzed sanitizer Academic Article

abstract

• A peroxidase-catalyzed compound (PCC) sanitizer was tested to determine its bactericidal activity on Salmonella typhimurium and Salmonella enteritidis inoculated on egg shell surfaces. Eggs with no treatment were compared to those immersed in either deionized distilled water, PCC or 200 ppm chlorine-treated water for 1, 3 or 5 min. Eggs immersed in PCC or chlorinated water solutions had lower (P < 0.05) S. typhimurium and S. enteritidis populations than those not exposed to treatments. No differences were detected among PCC and chlorine treatments except the S. typhimurium populations from PCC dipped eggs were significantly higher than those from eggs dipped in the chlorinated water for 1 min. Results indicate that PCC has potential as an effective shell egg sanitizer.

authors

• Carey, John

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Kuo, F. L., Kwon, Y. M., Carey, J. B., Hargis, B. M., Krieg, D. P., & Ricke, S. C.

citation count

• 15

complete list of authors

• Kuo, FL||Kwon, YM||Carey, JB||Hargis, BM||Krieg, DP||Ricke, SC

publication date

• January 1997

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Peroxidase Catalyzed
• Salmonella Enteritidis
• Salmonella Typhimurium
• Sanitation
• Shell Eggs

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1997.tb15476.x

start page

• 873

end page

• &

volume

• 62

issue

• 4

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1997.tb15476.x