Concepedia

Egg Pasteurization

Egg Pasteurization is a thermal food preservation process in which shell eggs or egg products are subjected to precisely controlled sub-coagulation time–temperature treatments to inactivate pathogenic microorganisms (notably Salmonella spp.) and substantially reduce overall microbial load while maintaining the functional and sensory properties of the raw egg.

226

Publications

7.7K

Citations

697

Authors

216

Institutions

Publications per year

2017–2026

39

Parents

Children

Publications

226

Immunologic changes in children with egg allergy ingesting extensively heated egg

Heather Lemon-Mulé, Hugh A. Sampson, Scott H. Sicherer et al. · Journal of Allergy and Clinical Immunology · 2008 · 471 citations · Full text

, , +14

Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggs

Richard C. Whiting, Robert L. Buchanan · International Journal of Food Microbiology · 1997 · 160 citations

, , +16

Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)

Sevcan Ünlütürk, Mehmet Reşat Atılgan, Ayşe Handan Baysal et al. · Journal of Food Engineering · 2007 · 152 citations · Full text

, , +15

Heat inactivation of avian influenza and Newcastle disease viruses in egg products

David E. Swayne, Joan R. Beck · Avian Pathology · 2004 · 124 citations · Full text

, , +17

Effects of pulsed electric fields processing on stability of egg white proteins

Li Wu, Wei Zhao, Ruijin Yang et al. · Journal of Food Engineering · 2014 · 119 citations

, , +14

1–5 of 226

Authors

697

  1. OC
    O.J. Cotterill

    University of Missouri, United States

    11 publications · 336 citations

    11

    h-index

  2. DJ
    David J. Geveke

    Eastern Regional Research Center, United States

    7 publications · 214 citations

    7

    h-index

  3. TL
    T. L. Parkinson

    Tun Abdul Razak Research Centre, United Kingdom

    6 publications · 80 citations

    6

    h-index

  4. GS
    G. S. V. Raghavan

    McGill University, Canada

    5 publications · 198 citations

    5

    h-index

  5. IÃ
    Ignacio Álvarez

    Universidad de Zaragoza, Spain

    5 publications · 247 citations

    5

    h-index

1–5 of 697

Institutions

216

  1. Agricultural Research Service

    Washington, United States

    14 h-index

    49 publications

    1.7K citations

  2. Eastern Regional Research Center

    Wyndmoor, United States

    12 h-index

    31 publications

    1.2K citations

  3. University of Missouri

    Columbia, United States

    10 h-index

    27 publications

    574 citations

  4. U.S. National Poultry Research Center

    Athens, United States

    8 h-index

    13 publications

    448 citations

  5. North Carolina State University

    Raleigh, United States

    6 h-index

    15 publications

    614 citations

  6. United States Department of Agriculture

    Washington, United States

    6 h-index

    12 publications

    338 citations

  7. Western Regional Research Center

    Albany, United States

    5 h-index

    16 publications

    370 citations

  8. Purdue University West Lafayette

    West Lafayette, United States

    5 h-index

    15 publications

    748 citations

1–8 of 216

Venues

  1. Journal of Food Science

    JFS · 23 publications · 729 citations

    18

    h-index

  2. Poultry Science

    26 publications · 667 citations

    17

    h-index

  3. Journal of Food Engineering

    15 publications · 919 citations

    14

    h-index

  4. Journal of Food Protection

    12 publications · 370 citations

    12

    h-index

  5. Journal of the Science of Food and Agriculture

    10 publications · 189 citations

    9

    h-index

1–5