Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs

  title={Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs},
  author={James D. Schuman and Brian W. Sheldon and J. M. Vandepopuliere and H.R. Ball Jr},
  journal={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… Expand
Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality.
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From the Centers for Disease Control and Prevention
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Appreciation is also extended to S . M . Shefet for assistance Pasteurization of intact eggs
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