Comparison of the Bactericidal Effect of Ultrasonic and Heat Combined with Ultrasonic Treatments on Egg Liquids and Additional Analysis of Their Effect by NIR Spectral Analysis.

Dávid Nagy, Tamás Zsom, Andrea Taczman-Brückner, Tamás Somogyi, Viktória Zsom-Muha, József Felföldi

Abstract readComparative Study

In one paragraph

Article in Sensors (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Dávid NagyDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary.

Tamás ZsomDepartment of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45., H-1118 Budapest, Hungary.

Andrea Taczman-BrücknerDepartment of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary.

Tamás SomogyiDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary.

Viktória Zsom-MuhaDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary.ORCID 0000-0002-7048-9767

József FelföldiDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary.ORCID 0000-0002-5445-3377

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Eggs are a valuable source of nutrients, but they represent a food safety risk due to the presence of microbes. In this work, three types of egg liquids (albumen, yolk and whole egg) previously contaminated with

Indexed as

EggsEscherichia coliHot TemperatureAnti-Bacterial AgentsEgg YolkSpectroscopy, Near-InfraredUltrasonicsUltrasonic WavesAnti-Bacterial AgentsdisinfectionE. coliegg whiteegg yolkfood safetywhole egg

Identifiers

PMID39065944

DOI10.3390/s24144547

PMCPMC11281172

What OpenQuestion holds

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LicenceCC BY

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.