Effect of freezing storage on inactivation of Escherichia Coli in liquid whole egg with sucrose and high hydrostatic pressure treatment.

Inactivation of Escherichia coli in liquid whole egg (LWE) by the application of high hydrostatic pressure (HHP) of 200–400 MPa in conjunction with sucrose was investigated by performing kinetic analysis with the intention of determining an effective technique for improving the safety and quality of LWE. Escherishia (E.) coli suspended in LWE or frozen-thawed (FT) LWE with sucrose concentrations of 0%, 20%, and 50% were examined. The survival ratio of E. coli was lower when combinations of HHP and freezing were applied, compared to HHP application alone. The survival curves of E. coli in LWE and in FT-LWE obeyed the first-order inactivation kinetics. The effect of sucrose on HHP-mediated inactivation of E. coli varied with the concentration of sucrose present, and sucrose concentrations of 20% and 50% had a protective effect on E. coli that was treated with HHP.