Thermal inactivation kinetics of Salmonella spp. within intact eggs heated using humidity-controlled air.
The heat resistance of six strains of Salmonella (including Enteritidis, Heidelberg, and Typhimurium) in liquid whole egg and shell eggs was determined. Decimal reduction times (D-values) of each of the six strains were determined in liquid whole egg heated at 56.7 degrees C within glass capillary tubes immersed in a water bath. D-values ranged from 3.05 to 4.09 min, and significant differences were observed between the strains tested (alpha = 0.05). In addition, approximately 7 log10 CFU/g of a six-strain cocktail was inoculated into the geometric center of raw shell eggs and the eggs heated at 57.2 degrees C using convection currents of humidity-controlled air. D-values of the pooled salmonellae ranged from 5.49 to 6.12 min within the center of intact shell eggs. A heating period of 70 min or more resulted in no surviving salmonellae being detected (i.e., an 8.7-log reduction per egg).
Brackett
R E
RE
Center for Food Safety and Quality Enhancement, University of Georgia, Griffin 30223, USA. Robert.Brackett@cfsan.fda.gov
Schuman
J D
JD
Ball
H R
HR
Scouten
A J
AJ
D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D018481:Convection; D004531:Eggs / Q000382:microbiology*; D005516:Food Microbiology; D006361:Heating; D006813:Humidity; D012475:Salmonella / Q000254:growth & development*