title: Pasteurization of eggs in the shell.
abstract: A small percentage of all eggs may be contaminated with Salmonella enteritidis (SE). To eliminate this hazard from the food supply, procedures for pasteurizing eggs in the shell have been developed. At least four research groups are attempting to devise a process to achieve a pasteurized shell egg. Only one of the groups has reported procedures and results. Sound shell eggs were washed to remove surface contaminants. The clean eggs were then inoculated with high levels of SE cells. The inoculated eggs were then heated by one of several means to a yolk temperature of about 55 C and held at that temperature for varying periods of time. The number of surviving cells was determined. It is possible to obtain a 7 log cycle reduction of SE in inoculated eggs without a significant change in functional or visual quality of the eggs.
authors.affiliation: Food Science Department, Purdue University, West Lafayette, Indiana 47907-1160, USA.
authors.forename: W J
authors.initials: WJ
authors.lastname: Stadelman
authors.forename: R K
authors.initials: RK
authors.lastname: Singh
authors.forename: P M
authors.initials: PM
authors.lastname: Muriana
authors.forename: H
authors.initials: H
authors.lastname: Hou
mesh_terms: D000818:Animals; D002645:Chickens; D004528:Egg Shell / Q000382:microbiology*; D004531:Eggs / Q000382:microbiology*; D005260:Female; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D011202:Poultry Products / Q000592:standards; D012477:Salmonella enteritidis / Q000302:isolation & purification*; D013696:Temperature