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Evaluation of Thermal Inactivation Kinetics of Salmonella in Liquid Egg Products


Determine the thermal inactivation kinetics of a composite of salmonellae in liquid egg yolk, liquid whole egg, salted (1, 4, 7, and 10% NaCl) whole egg, and salted (1, 4, 7, and 10%) yolk.

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Approach: A. Thirty days will be allowed for method development determination of results consistency. B. Liquid egg will be acquired from commercial egg processors and functional properties will be determined prior to testing. B. The heat-sealed capillary tube/water bath immersion method and direct plating will be utilized to determine thermal pasteurization inactivation of a composite of salmonella Salmonella. C. Data will be recorded and transferred to Harry Marks at FSIS for evaluation and statistical modeling. D. Results will be reported in refereed scientific journals under the control of Dr. Gurtler.

Gurtler, Joshua
USDA - Agricultural Research Service
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