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- W2040296144 abstract "Abstract A bench-top flow-injection pasteurizer was used to examine the effect of pH and hydrogen peroxide (H 2 O 2 ) on the reduction of Salmonella ( Salmonella enteritidis ATCC 13076, Salmonella heidelberg ATCC 8326, and Salmonella senftenberg ATCC 43845) and Listeria monocytogenes (strains Scott A, PMM383, ATCC 19111, and V7) in egg white. Thermal inactivation of Salmonella was tested at three pH levels (pH 8.32, 8.66, 9.0), both with and without H 2 O 2 . A commercially-used time–temperature regimen for egg white pasteurization of 134°F for 4.1 min provided greater than a 7.5–8.5 log decrease in S. enteritidis and S. heidelberg at all three pH levels but only a 1-, 2.5-, and 5-log decrease at pH 8.32, 8.66, and 9.0, respectively, for S. senftenberg . When H 2 O 2 was used, S. senftenberg demonstrated a greater than 7-log decrease (below detectable levels) at pH 8.32, even when using the USDA minimum processing time of 3.5 min (134°F). However, neither pH, H 2 O 2 , nor extended processing time had a significant effect on the reduction of three of four strains of L. monocytogenes tested. These results indicate that the processing of egg white under the minimum conditions specified by the USDA is insufficient to eliminate L. monocytogenes which may be a potential problem in refrigerated pasteurized liquid egg white-based products." @default.
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- W2040296144 date "1997-02-01" @default.
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- W2040296144 title "Effect of pH and hydrogen peroxide on heat inactivation ofSalmonellaandListeriain egg white" @default.
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