Heat resistance characteristics of Salmonella enteritidis in liquid quail egg

Abstract

The heat resistance characteristics of Salmonella Enteritidis (BIOTECH 1963) at 60°, 65° and 70°C in liquid quail eggs (LQE) and peptone-saline (PS) were determined using various non-selective and selective recovery plating media. The highest mean D-values recorded in LQE at 60°, 65° and 70°C were 3.11, 2.50 and 2.20 min, respectively. Generally, the mean D-values in PS at all test temperatures were lower than in LQE. The highest established Z-values in LQE and PS were 21.71°C and 13.52°C, respectively. The potential of using the heat resistance parameters established in the study in the calculations for pasteurization schedules for LQE was recommended.