Skip to main content

Incidence of Salmonella in Pennsylvania Egg Processing Plants and Destruction by High pH

Buy Article:

$37.00 plus tax (Refund Policy)


Eggs and washwater samples from egg processing plants in southeastern Pennsylvania were examined for total bacterial counts and the incidence of Salmonella. Survey data indicated a greater number of microorganisms survived the washing process when low washing temperatures (32.2 to 35°C) and low pHs (pH 9 to 10) were used. Salmonellae belonging to group D1 were found in washwater and on washed eggs from a plant which had washwater in this lower temperature and pH range. Plants that had washwater with high pH (pH 11.0 to 12.5) and high temperatures (37.7 to 43.3°C) had relatively low microbial counts in the washwater (7.5 × 103 CFU/ml), and no salmonellae were detected in either washwater samples or on washed eggs. Both washwater pH and temperature had a dramatic effect on the survival of Salmonella enteritidis. At pH 11 and temperatures of 32.2°C (90°F), 37.7°C (100°F) and 43.3°C (100°F), S. enteritidis died rapidly, but at lower temperatures of 4.4°C (40°F) and 18.3°C (65°F) the death rate was much slower. At pH 9, S. enteritidis was able to grow slowly at 32.2 and 37.7°C; however, at 43.3°C, regardless of pH, S. enteritidis died rapidly. High detergent concentration and low egg solids concentration also increased the rate of destruction of S. enteritidis.


Document Type: Research Article

Affiliations: Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802

Publication date: July 1, 1994

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • Ingenta Connect is not responsible for the content or availability of external websites

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more