Pasteurised eggs - A food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs

This study evaluates the potential of pasteurised eggs to be used as a replacement for raw in recipes where remain uncooked or undercooked. Sensory tests were performed by 178 untrained panellists (143 from Portugal and 35 Romania) using 9-point hedonic scale. The tested tiramisu, chocolate mousse, eggnog, hollandaise sauce, condensed milk mousse ( Baba de camelo ). While colour texture prepared with unpasteurised differed significantly, no significant differences regards organoleptic attributes recorded Romania. Nonetheless, results revealed comparable distribution scores regarding overall acceptability all indicating an agreement among both dishes countries. regression analysis showed that main drivers consumers’ acceptance made are flavour texture. research demonstrates five liquid accepted consumers they cannot clearly distinguished their counterparts eggs. As Salmonella -contaminated most frequent cause salmonellosis, can safer ingredient substitute shell egg-based without reduction sensory quality dish. Since already widely used, especially industry restaurants, we provide reasons supporting pasteurisation more convenient solution consumers. Pasteurised eggs, either shell, constitute way reduce burden foodborne diseases diminishing number cases salmonellosis associated cooking at home. Researchers food safety authorities use our starting point future studies intervention strategies. • on consumers' Consumers' similar. successfully dishes. Arguments provided.