Heat resistance in Salmonella enteritidis phage type 4: the influence of storage temperatures before heating

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Abstract
Storage of cultures of Salmonella enteritidis PT4 at either 4.degree. or 8.degree. C before heating significantly increased heat sensitivity. The differences between fresh and stored cultures, which became apparent after 4-7 h, were more pronounced with cultures stored at the lower temperature and in those heated at 60.degree. rather than 55.degree. C. Incubation of the stored cultures in either egg or Lemco broth for 30 min at 37.degree. C prior to heating enabled the organisms to recover heat resistance.