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Influence 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

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