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Alyssa Hidalgo - One of the best experts on this subject based on the ideXlab platform.

  • Functional properties of pasteurised liquid whole Egg Products as affected by the hygienic quality of the raw Eggs
    LWT - Food Science and Technology, 2010
    Co-Authors: Margherita Rossi, Carlo Pompei, Ernestina Casiraghi, L. Primavesi, Alyssa Hidalgo
    Abstract:

    The viscosity, foaming and baking performances of pasteurised liquid whole Egg Products were investigated to study the influence of raw Egg hygienic quality on Egg product functional performances. Uracil, lactic acid and 30H-butyric acid measured in the pasteurised Egg Products were taken as chemical indices of the hygienic quality of the raw material. A high variability in the functional properties was observed, especially for overrun and foam stability, as well as in the chemical indices of hygiene. Many interesting correlations were found between variables, for example between overrun and cake volume (p < 0.001). Instead, no significant correlations were found between the chemical indices and the different functional properties. However, the application of Principal Component Analysis demonstrated that a good hygienic quality of the raw material used to prepare the liquid whole Egg Products is a prerequisite needed to develop good functional performances, although other factors pertaining to composition or processing also have a role.

  • Functional properties of pasteurised liquid whole Egg Products as affected by the hygienic quality of the raw Eggs
    LWT - Food Science and Technology, 2010
    Co-Authors: Margherita Rossi, Carlo Pompei, Ernestina Casiraghi, L. Primavesi, Alyssa Hidalgo
    Abstract:

    Abstract The viscosity, foaming and baking performances of pasteurised liquid whole Egg Products were investigated to study the influence of raw Egg hygienic quality on Egg product functional performances. Uracil, lactic acid and 3OH-butyric acid measured in the pasteurised Egg Products were taken as chemical indices of the hygienic quality of the raw material. A high variability in the functional properties was observed, especially for overrun and foam stability, as well as in the chemical indices of hygiene. Many interesting correlations were found between variables, for example between overrun and cake volume (p

  • Chemical markers for the evaluation of raw material hygienic quality in Egg Products.
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Alyssa Hidalgo, Margherita Rossi, Laura Franzetti, Carlo Pompei
    Abstract:

    The aim of this research was to study uracil and lactic and acetic acids as chemical markers for hygienic quality evaluation of raw material in liquid pasteurized Egg Products. Uracil, absent in sound whole Eggs, was formed in raw and pasteurized Egg Products as a consequence of high microbial contamination (>106 cfu/g) after a sufficient lag time, remaining stable at 4 °C but disappearing after 7 days of storage at 25 °C. Both lactic and acetic acids, starting from initial values of 1–7 mg/kg dry matter, presented trends similar to that of uracil; however, acetic acid never decreased during the storage of raw Egg Products. With few exceptions, all three metabolites were produced by Enterobacter cloacae, Escherichia coli, Morganella morganii, Serratia liquefaciens, Aeromonas hydrophyla, Pseudomonas fluorescens, Enterococcus avium, and Enterococcus faecalis, separately inoculated in whole Egg samples. Uracil seems to be the most sensible marker, with a suggested limit corresponding to the detectable level.

  • Chemical markers for the evaluation of raw material hygienic quality in Egg Products.
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Alyssa Hidalgo, Margherita Rossi, Laura Franzetti, Carlo Pompei
    Abstract:

    The aim of this research was to study uracil and lactic and acetic acids as chemical markers for hygienic quality evaluation of raw material in liquid pasteurized Egg Products. Uracil, absent in sound whole Eggs, was formed in raw and pasteurized Egg Products as a consequence of high microbial contamination (>106 cfu/g) after a sufficient lag time, remaining stable at 4 °C but disappearing after 7 days of storage at 25 °C. Both lactic and acetic acids, starting from initial values of 1–7 mg/kg dry matter, presented trends similar to that of uracil; however, acetic acid never decreased during the storage of raw Egg Products. With few exceptions, all three metabolites were produced by Enterobacter cloacae, Escherichia coli, Morganella morganii, Serratia liquefaciens, Aeromonas hydrophyla, Pseudomonas fluorescens, Enterococcus avium, and Enterococcus faecalis, separately inoculated in whole Egg samples. Uracil seems to be the most sensible marker, with a suggested limit corresponding to the detectable level.

  • Uracil as an index of hygienic quality in Egg Products
    Italian Journal of Food Science, 2004
    Co-Authors: Alyssa Hidalgo, Margherita Rossi, C. Pompei
    Abstract:

    A preliminary study was carried out to test the possibility of using uracil as a hygienic quality index for Egg Products, by comparing it with the legal European indices. Whole Egg Products prepared at the laboratory scale from Eggs with different hygienic quality, as well as industrial Egg samples were analyzed. Pasteurization caused a reduction of succinic acid levels, while uracil, lactic and 3-hydroxybutyric acids were not affected. Egg Products obtained from sound shell Eggs and stored at 4°C for up to 28 days had satisfactory hygienic quality and uracil was not detectable; uracil was detectable in samples made with contaminated raw material. Almost 50% of the industrial samples had detectable uracil values, while only 16% of them exceeded the legal limits using lactic and succinic acids. Preliminary studies proved that uracil, outstanding for its thermostability and high sensitivity, could be a reliable index for evaluating the hygienic quality of the raw material used in manufacturing Egg Products.

Carlo Pompei - One of the best experts on this subject based on the ideXlab platform.

  • Functional properties of pasteurised liquid whole Egg Products as affected by the hygienic quality of the raw Eggs
    LWT - Food Science and Technology, 2010
    Co-Authors: Margherita Rossi, Carlo Pompei, Ernestina Casiraghi, L. Primavesi, Alyssa Hidalgo
    Abstract:

    The viscosity, foaming and baking performances of pasteurised liquid whole Egg Products were investigated to study the influence of raw Egg hygienic quality on Egg product functional performances. Uracil, lactic acid and 30H-butyric acid measured in the pasteurised Egg Products were taken as chemical indices of the hygienic quality of the raw material. A high variability in the functional properties was observed, especially for overrun and foam stability, as well as in the chemical indices of hygiene. Many interesting correlations were found between variables, for example between overrun and cake volume (p < 0.001). Instead, no significant correlations were found between the chemical indices and the different functional properties. However, the application of Principal Component Analysis demonstrated that a good hygienic quality of the raw material used to prepare the liquid whole Egg Products is a prerequisite needed to develop good functional performances, although other factors pertaining to composition or processing also have a role.

  • Functional properties of pasteurised liquid whole Egg Products as affected by the hygienic quality of the raw Eggs
    LWT - Food Science and Technology, 2010
    Co-Authors: Margherita Rossi, Carlo Pompei, Ernestina Casiraghi, L. Primavesi, Alyssa Hidalgo
    Abstract:

    Abstract The viscosity, foaming and baking performances of pasteurised liquid whole Egg Products were investigated to study the influence of raw Egg hygienic quality on Egg product functional performances. Uracil, lactic acid and 3OH-butyric acid measured in the pasteurised Egg Products were taken as chemical indices of the hygienic quality of the raw material. A high variability in the functional properties was observed, especially for overrun and foam stability, as well as in the chemical indices of hygiene. Many interesting correlations were found between variables, for example between overrun and cake volume (p

  • Chemical markers for the evaluation of raw material hygienic quality in Egg Products.
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Alyssa Hidalgo, Margherita Rossi, Laura Franzetti, Carlo Pompei
    Abstract:

    The aim of this research was to study uracil and lactic and acetic acids as chemical markers for hygienic quality evaluation of raw material in liquid pasteurized Egg Products. Uracil, absent in sound whole Eggs, was formed in raw and pasteurized Egg Products as a consequence of high microbial contamination (>106 cfu/g) after a sufficient lag time, remaining stable at 4 °C but disappearing after 7 days of storage at 25 °C. Both lactic and acetic acids, starting from initial values of 1–7 mg/kg dry matter, presented trends similar to that of uracil; however, acetic acid never decreased during the storage of raw Egg Products. With few exceptions, all three metabolites were produced by Enterobacter cloacae, Escherichia coli, Morganella morganii, Serratia liquefaciens, Aeromonas hydrophyla, Pseudomonas fluorescens, Enterococcus avium, and Enterococcus faecalis, separately inoculated in whole Egg samples. Uracil seems to be the most sensible marker, with a suggested limit corresponding to the detectable level.

  • Chemical markers for the evaluation of raw material hygienic quality in Egg Products.
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Alyssa Hidalgo, Margherita Rossi, Laura Franzetti, Carlo Pompei
    Abstract:

    The aim of this research was to study uracil and lactic and acetic acids as chemical markers for hygienic quality evaluation of raw material in liquid pasteurized Egg Products. Uracil, absent in sound whole Eggs, was formed in raw and pasteurized Egg Products as a consequence of high microbial contamination (>106 cfu/g) after a sufficient lag time, remaining stable at 4 °C but disappearing after 7 days of storage at 25 °C. Both lactic and acetic acids, starting from initial values of 1–7 mg/kg dry matter, presented trends similar to that of uracil; however, acetic acid never decreased during the storage of raw Egg Products. With few exceptions, all three metabolites were produced by Enterobacter cloacae, Escherichia coli, Morganella morganii, Serratia liquefaciens, Aeromonas hydrophyla, Pseudomonas fluorescens, Enterococcus avium, and Enterococcus faecalis, separately inoculated in whole Egg samples. Uracil seems to be the most sensible marker, with a suggested limit corresponding to the detectable level.

Margherita Rossi - One of the best experts on this subject based on the ideXlab platform.

  • Functional properties of pasteurised liquid whole Egg Products as affected by the hygienic quality of the raw Eggs
    LWT - Food Science and Technology, 2010
    Co-Authors: Margherita Rossi, Carlo Pompei, Ernestina Casiraghi, L. Primavesi, Alyssa Hidalgo
    Abstract:

    The viscosity, foaming and baking performances of pasteurised liquid whole Egg Products were investigated to study the influence of raw Egg hygienic quality on Egg product functional performances. Uracil, lactic acid and 30H-butyric acid measured in the pasteurised Egg Products were taken as chemical indices of the hygienic quality of the raw material. A high variability in the functional properties was observed, especially for overrun and foam stability, as well as in the chemical indices of hygiene. Many interesting correlations were found between variables, for example between overrun and cake volume (p < 0.001). Instead, no significant correlations were found between the chemical indices and the different functional properties. However, the application of Principal Component Analysis demonstrated that a good hygienic quality of the raw material used to prepare the liquid whole Egg Products is a prerequisite needed to develop good functional performances, although other factors pertaining to composition or processing also have a role.

  • Functional properties of pasteurised liquid whole Egg Products as affected by the hygienic quality of the raw Eggs
    LWT - Food Science and Technology, 2010
    Co-Authors: Margherita Rossi, Carlo Pompei, Ernestina Casiraghi, L. Primavesi, Alyssa Hidalgo
    Abstract:

    Abstract The viscosity, foaming and baking performances of pasteurised liquid whole Egg Products were investigated to study the influence of raw Egg hygienic quality on Egg product functional performances. Uracil, lactic acid and 3OH-butyric acid measured in the pasteurised Egg Products were taken as chemical indices of the hygienic quality of the raw material. A high variability in the functional properties was observed, especially for overrun and foam stability, as well as in the chemical indices of hygiene. Many interesting correlations were found between variables, for example between overrun and cake volume (p

  • Chemical markers for the evaluation of raw material hygienic quality in Egg Products.
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Alyssa Hidalgo, Margherita Rossi, Laura Franzetti, Carlo Pompei
    Abstract:

    The aim of this research was to study uracil and lactic and acetic acids as chemical markers for hygienic quality evaluation of raw material in liquid pasteurized Egg Products. Uracil, absent in sound whole Eggs, was formed in raw and pasteurized Egg Products as a consequence of high microbial contamination (>106 cfu/g) after a sufficient lag time, remaining stable at 4 °C but disappearing after 7 days of storage at 25 °C. Both lactic and acetic acids, starting from initial values of 1–7 mg/kg dry matter, presented trends similar to that of uracil; however, acetic acid never decreased during the storage of raw Egg Products. With few exceptions, all three metabolites were produced by Enterobacter cloacae, Escherichia coli, Morganella morganii, Serratia liquefaciens, Aeromonas hydrophyla, Pseudomonas fluorescens, Enterococcus avium, and Enterococcus faecalis, separately inoculated in whole Egg samples. Uracil seems to be the most sensible marker, with a suggested limit corresponding to the detectable level.

  • Chemical markers for the evaluation of raw material hygienic quality in Egg Products.
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Alyssa Hidalgo, Margherita Rossi, Laura Franzetti, Carlo Pompei
    Abstract:

    The aim of this research was to study uracil and lactic and acetic acids as chemical markers for hygienic quality evaluation of raw material in liquid pasteurized Egg Products. Uracil, absent in sound whole Eggs, was formed in raw and pasteurized Egg Products as a consequence of high microbial contamination (>106 cfu/g) after a sufficient lag time, remaining stable at 4 °C but disappearing after 7 days of storage at 25 °C. Both lactic and acetic acids, starting from initial values of 1–7 mg/kg dry matter, presented trends similar to that of uracil; however, acetic acid never decreased during the storage of raw Egg Products. With few exceptions, all three metabolites were produced by Enterobacter cloacae, Escherichia coli, Morganella morganii, Serratia liquefaciens, Aeromonas hydrophyla, Pseudomonas fluorescens, Enterococcus avium, and Enterococcus faecalis, separately inoculated in whole Egg samples. Uracil seems to be the most sensible marker, with a suggested limit corresponding to the detectable level.

  • Uracil as an index of hygienic quality in Egg Products
    Italian Journal of Food Science, 2004
    Co-Authors: Alyssa Hidalgo, Margherita Rossi, C. Pompei
    Abstract:

    A preliminary study was carried out to test the possibility of using uracil as a hygienic quality index for Egg Products, by comparing it with the legal European indices. Whole Egg Products prepared at the laboratory scale from Eggs with different hygienic quality, as well as industrial Egg samples were analyzed. Pasteurization caused a reduction of succinic acid levels, while uracil, lactic and 3-hydroxybutyric acids were not affected. Egg Products obtained from sound shell Eggs and stored at 4°C for up to 28 days had satisfactory hygienic quality and uracil was not detectable; uracil was detectable in samples made with contaminated raw material. Almost 50% of the industrial samples had detectable uracil values, while only 16% of them exceeded the legal limits using lactic and succinic acids. Preliminary studies proved that uracil, outstanding for its thermostability and high sensitivity, could be a reliable index for evaluating the hygienic quality of the raw material used in manufacturing Egg Products.

Sophie Jan - One of the best experts on this subject based on the ideXlab platform.

R Morales - One of the best experts on this subject based on the ideXlab platform.

  • an overview of the salmonella enteritidis risk assessment for shell Eggs and Egg Products
    Risk Analysis, 2002
    Co-Authors: B K Hope, A Baker, E D Edel, Allan T Hogue, Wayne Schlosser, R Whiting, R M Mcdowell, R Morales
    Abstract:

    This article summarizes a quantitative microbial risk assessment designed to characterize the public health impact of consumption of shell Eggs and Egg Products contaminated with Salmonella Enteritidis (SE). This risk assessment's objectives were to: (1) establish the baseline risk of foodborne illness from SE, (2) identify and evaluate potential risk mitigation strategies, and (3) identify data gaps related to future research efforts. The risk assessment model has five modules. The Egg Production module estimates the number of Eggs produced that are SE†contaminated. Shell Egg Processing, Egg Products Processing, and Preparation & Consumption modules estimate the increase or decrease in the numbers of SE organisms in Eggs or Egg Products as they pass through storage, transportation, processing, and preparation. A Public Health Outcomes module then calculates the incidence of illnesses and four clinical outcomes, as well as the cases of reactive arthritis associated with SE infection following consumption. The baseline model estimates an average production of 2.3 million SE†contaminated shell Eggs/year of the estimated 69 billion produced annually and predicts an average of 661,633, human illnesses per year from consumption of these Eggs. The model estimates ≈ 94% of these cases recover without medical care, 5% visit a physician, an additional 0.5% are hospitalized, and 0.05% result in death. The contribution of SE from commercially pasteurized Egg Products was estimated to be negligible. Five mitigation scenarios were selected for comparison of their individual and combined effects on the number of human illnesses. Results suggest that mitigation in only one segment of the farm†to†table continuum will be less effective than several applied in different segments. Key data gaps and areas for future research include the epidemiology of SE on farms, the bacteriology of SE in Eggs, human behavior in food handling and preparation, and human responses to SE exposure.