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A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen

Published online by Cambridge University Press:  15 May 2009

T. J. Humphrey ,
P. A. Chapman ,
B. Rowe  and
R. J. Gilbert
T. J. Humphrey
Affiliation:
Public Health Laboratory, Church Lane, Heavitree, Exeter EX2 5AD, UK
P. A. Chapman
Affiliation:
Public Health Laboratory, Northern General Hospital, Sheffield S5 7AU, UK
B. Rowe
Affiliation:
PHLS Division of Enteric Pathogens, Central Public Health Laboratory, 61 Colindale Avenue, London NW9 5HT, UK
R. J. Gilbert
Affiliation:
PHLS Food Hygiene Laboratory, Central Public Health Laboratory, 61 Colindale Avenue, London NW9 5HT, UK
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Summary

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Salmonella enteritidis PT4 was found to be more resistant to heat in egg than some other common egg-associated salmonellas. This organism was significantly more heat sensitive than S. senftenberg 775W, however, and should not survive in pasteurized liquid egg.

Type
Research Article
Information
Epidemiology & Infection , Volume 104 , Issue 2 , April 1990 , pp. 237 - 241
Copyright
Copyright © Cambridge University Press 1990

References

REFERENCES

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