A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen

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Abstract

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. © 1990, Cambridge University Press. All rights reserved.

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Humphrey, T. J., Chapman, P. A., Rowe, B., & Gilbert, R. J. (1990). A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen. Epidemiology and Infection, 104(2), 237–241. https://doi.org/10.1017/S0950268800059409

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