Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs

  title={Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs},
  author={J. D. Schuman and B. W. Sheldon and J. M. Vandepopuliere and H. R. Ball},
  journal={Journal of Applied Microbiology},
  • J.D. Schuman, B.W. Sheldon, +1 author H.R. Ball Jr
  • Published 1997
  • Biology, Medicine
  • Journal of Applied Microbiology
  • The effects of water‐bath immersion heat treatments on the inactivation of Salmonellaenteritidis within intact shell eggs were evaluated. Six pooled strains of Salm. enteritidis (ca 3×108 cfu, inoculated near the centre of the yolk) were completelyinactivated within 50–57·5 min at a bath temperature of 58°C and within 65–75min at 57°C (an 8·4 to 8·5‐D process per egg). Following the initial 24 to35‐min come‐up period, semilogarithmic survivor curves obtained at 58 and 57°C yieldedapparent… CONTINUE READING
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