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Thermal Inactivation Kinetics of Salmonella spp. within Intact Eggs Heated Using Humidity-Controlled Air

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The heat resistance of six strains of Salmonella (including Enteritidis, Heidelberg, and Typhimurium) in liquid whole egg and shell eggs was determined. Decimal reduction times (D-values) of each of the six strains were determined in liquid whole egg heated at 56.7°C within glass capillary tubes immersed in a water bath. D-values ranged from 3.05 to 4.09 min, and significant differences were observed between the strains tested (α = 0.05). In addition, approximately 7 log10 CFU/g of a six-strain cocktail was inoculated into the geometric center of raw shell eggs and the eggs heated at 57.2°C using convection currents of humidity-controlled air. D-values of the pooled salmonellae ranged from 5.49 to 6.12 min within the center of intact shell eggs. A heating period of 70 min or more resulted in no surviving salmonellae being detected (i.e., an 8.7-log reduction per egg).


Document Type: Research Article

Affiliations: 1: Center for Food Safety and Quality Enhancement, University of Georgia, Griffin, Georgia 30223, USA 2: Michael Foods, Inc., Egg Products Company, Gaylord, Minnesota 55334, USA

Publication date: July 1, 2001

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