A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen
- 1 April 1990
- journal article
- research article
- Published by Cambridge University Press (CUP) in Epidemiology and Infection
- Vol. 104 (2) , 237-241
- https://doi.org/10.1017/s0950268800059409
Abstract
SUMMARY: 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.This publication has 5 references indexed in Scilit:
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