A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen.
Salmonella enteritidis PT4 was found to be more resistant to heat in egg than some other common egg-associated salmonellas. This organism was significantly more heat sensitive than S. senftenberg 775W, however, and should not survive in pasteurized liquid egg.
Humphrey
T J
TJ
Public Health Laboratory, Heavitree, Exeter, UK.
Chapman
P A
PA
Rowe
B
B
Gilbert
R J
RJ
D000818:Animals; D004529:Egg White; D004530:Egg Yolk; D004531:Eggs; D005516:Food Microbiology; D006358:Hot Temperature; D012475:Salmonella / Q000254:growth & development*