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EVALUATION OF THERMAL INACTIVATION OF SALMONELLA IN LIQUID EGG PRODUCTS

Objective

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.

Investigators
Gurtler J
Institution
Drexel University
Start date
2009
End date
2010
Project number
1935-41420-017-03S
Accession number
418277
Commodities