ShareInfluence of storage and cooking process on Salmonella enteritidis in eggs.
[In German. / En allemand.]
Author(s) : PLESS P.
Type of article: Article
Summary
Measurement of salmonella growth rate according to incubation time and temperature. Assessment of bacteria inactivation during pasteurization or water cooking of eggs. Storage at 4-5 deg C was required for preventing growth of S. enteritidis in eggs. Water cooking does not ensure satisfactory sanitary quality for very contaminated eggs.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-3038
- Languages: German
- Source: Ernährung - vol. 17 - n. 2
- Publication date: 1993
Links
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Indexing
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Themes:
Food engineering;
Eggs and egg products - Keywords: Salmonella; Microbiology; Time-temperature tolerance; Process; Egg; Cold storage; Cooking
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