title: A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen.
abstract: 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.
authors.affiliation: Public Health Laboratory, Heavitree, Exeter, UK.
authors.forename: T J
authors.initials: TJ
authors.lastname: Humphrey
authors.forename: P A
authors.initials: PA
authors.lastname: Chapman
authors.forename: B
authors.initials: B
authors.lastname: Rowe
authors.forename: R J
authors.initials: RJ
authors.lastname: Gilbert
mesh_terms: D000818:Animals; D004529:Egg White; D004530:Egg Yolk; D004531:Eggs; D005516:Food Microbiology; D006358:Hot Temperature; D012475:Salmonella / Q000254:growth & development*