Kinetics Model Comparison for the Inactivation of Salmonella Serotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg

The goal of this study was to determine the inactivation kinetics of Salmonella in commercial 10% salted liquid whole egg (LWE) to assist the U.S. Department of Agriculture in writing new liquid egg pasteurization guidelines. Current data are not sufficient for predicting thermal inactivation kineti...

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Veröffentlicht in:	Foodborne pathogens and disease 2013-06, Vol.10 (6), p.492-499
Hauptverfasser:	GURTLER, Joshua B, MARKS, Harry M, BAILEY, Rebecca B, JUNEJA, Vijay, JONES, Deana R
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chemical Phenomena Colony Count, Microbial Egg and egg product industries Eggs - analysis Eggs - microbiology Food Handling Food industries Food microbiology Food, Preserved - analysis Food, Preserved - microbiology Fundamental and applied biological sciences. Psychology Guidelines as Topic Hot Temperature Kinetics Microbial Viability - drug effects Models, Biological Pasteurization - standards Quality Control Salmonella - growth & development Salmonella - immunology Salmonella enteritidis - growth & development Salmonella enteritidis - isolation & purification Salmonella typhimurium - growth & development Salmonella typhimurium - isolation & purification Sodium Chloride, Dietary - analysis Species Specificity Time Factors United States United States Department of Agriculture
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