A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen | Epidemiology & Infection | Cambridge Core (original) (raw)

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.

References

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