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Food Science and Technology

Print version ISSN 0101-2061

Abstract

SAVI, Geovana Dagostim; BORTOLOTTO, Tiago; SIMOES, Lutiana Roque  and  BARICHELLO, Tatiana. Elimination of Salmonella enterica serovar Typhimurium in artificially contaminated eggs through correct cooking and frying procedures. Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.2, pp.492-496. ISSN 0101-2061.  https://doi.org/10.1590/S0101-20612011000200033.

Salmonellosis is a serious foodborne disease associated with the presence of bacteria in eggs or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can eliminate this contamination. There are few studies on the elimination of contamination of Salmonella in hens' eggs through typical frying procedures, especially for Salmonella enterica serovar Typhimurium (or S. typhimurium). The aim of this study was to determine the appropriate conditions for cooking and frying hens' eggs artificially contaminated with S. typhimurium, making them free of bacterial contamination. Hens' eggs were artificially contaminated with S. typhimurium and subjected to various processes of cooking, frying and food preparation. It was observed that the minimum time necessary to eliminate contamination through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the microwave oven complete eliminates the bacterial contamination. When the eggs were fried on both sides, keeping the yolk hard, a complete bacterial elimination was observed. Mayonnaise prepared with vinegar presented a decrease in bacterial colonies when compared mayonese prepared with lemon.

Keywords : Salmonella typhimurium; hen's eggs; mayonnaise; eggs cooked; eggs fried.

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