PMID: 39499Jun 1, 1979

Pasteurization of salted whole egg inoculated with Arizona or Salmonella

Applied and Environmental Microbiology
H NgK L Mihara

Abstract

Recently, Arizona bacteria, close relatives of Salmonella, were recovered from salted whole egg that had been pasteurized by the presently recommended process of 63.3 degrees C (146 degrees F) for 3.5 min. Because of this and the fact that the heat resistance of Arizona in salted whole egg had not been determined, the present study was undertaken. Arizona or Salmonella, grown in Trypticase soy broth supplemented with 2% yeast extract in Fernbach flasks covered with aluminum foil over cotton and guaze at 35 degrees C with shaking at 176 rpm for about 96 h, were found to have the greatest degree of heat resistance. As expected, these cells, when inoculated into salted whole egg at 10(7) cells per ml, survived heating at 63.3 degrees C (146 degrees F) for 3.5 min in a two-phase slug flow heat exchanger. To consistently achieve a 7-log kill of typical Salmonella or Arizona, a treatment of 67 degrees C (152.6 degrees F) for 3.5 min was required. However, if a 7-log kill is mandatory, it remains to be determined whether this process affect the functional properties of this product.

Citations

Jun 14, 2000·Journal of Food Protection·M E Doyle, A S Mazzotta

Related Concepts

Egg Food Product
Food Microbiology
Food Preservation
Hydrogen-Ion Concentration
Salmonella
Salmonella arizonae (bacteria)
Sodium Chloride, (24)NaCl

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