EVALUATION OF THERMAL INACTIVATION OF SALMONELLA IN LIQUID EGG PRODUCTS

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National Agricultural Library

U.S. Department of Agriculture

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

Funding Source

Agricultural Research Service

Project number

1935-41420-017-03S

Accession number

418277