Abstract

In our tests, we artificially infected the liquid whole egg samples with Salmonella Enteritidis, Listeria monocytogenes, and Staphylococcus aureus bacteria, and then treated the samples in ”Food Lab900” high hydrostatic pressure instrument for 3 – 17 min at 200 – 400 MPa. Subsequently, the change of the viable cell count of the specific bacteria has been tested. In addition to the samples infected with various bacteria, non-infected samples were also treated in each test and the change in viable cell count of the samples upon the effect of the treatment. In summary, it can be concluded that in each test of our investigations the viable cell count of S. Enteritidis critical for egg products is reduced significantly while the reduction of the total viable cell count was around 2 magnitudes. In addition, based on our results microbial destruction was significantly affected by the pressure level only (p<0.05).

Key words: Liquid egg,  high hydrostatic pressure (HHP), Salmonella, Listeria,Staphylococcus