Affiliation:
1. Department of Food Science, Cornell University, Ithaca, New York 14850
Abstract
Fresh liquid whole egg and egg white were inoculated with poliovirus and echovirus and subjected to various process conditions of egg pasteurization. The process conditions studied included Salmonella destructive time-temperature exposures for whole egg and egg white, and various heat-peroxide treatments for egg white. Viruses did not survive time-temperature exposures that are effective against Salmonella in whole egg or egg white, but survived at various levels the heat-peroxide treatments applied to egg white. Although commercial equipment was not used in these studies, times, temperatures, and peroxide levels closely approximated those currently used commercially.
Publisher
International Association for Food Protection
Cited by
6 articles.
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