U.S. liquid egg pasteurization regulations were established in 1970 and since that time a number of changes in processing as well as differences in strains of Salmonella warrant new data, which the FSIS can use to assess current pasteurization needs for the industry. The objectives of this project are to determine the thermal inactivation kinetics of Salmonella in a variety of liquid egg products.
Approach: There is an active research program in project #1935-41420-013-00D on the thermal inactivation kinetics of Salmonella in liquid egg products. The SY is to receive funding from the USDA, Food Safety Inspection Service to continue this work. Liquid egg pasteurization studies will be executed by use of the heat-sealed 200 microliter capillary tube and hot water immersion methods. Inactivation kinetics will be determined at temperatures of between 56.7 and 67 C in liquid whole egg + 10% sodium chloride, liquid egg yolk + 10% sodium chloride, liquid egg albumen at pH 7.8, 8.5 and 9.0, and liquid whole egg + 10% sucrose. Data will be recorded and transferred to USDA, FSIS for mathematical modeling of inactivation kinetics.