Thermal inactivation kinetics of Salmonella spp. within intact eggs heatedusing humidity-controlled air

The heat resistance of six strains of Salmonella (including Enteritidis, He idelberg, and Typhimurium) in liquid whole egg and shell eggs was determine d. Decimal reduction times (D-values) of each of the six strains were deter mined in liquid whole egg heated at 56.7 degreesC within glass capillary tu bes immersed in a water bath. D-values ranged from 3.05 to 4.09 min, and si gnificant differences were observed between the strains tested (alpha = 0.0 5). In addition, approximately 7 log(10) CFU/g of a six-strain cocktail was inoculated into the geometric center of raw shell eggs and the eggs heated at 57.2 degreesC using convection currents of humidity-controlled air. D-v alues of the pooled salmonellae ranged from 5.19 to 6.12 min within the cen ter of intact shell eggs. A heating period of 70 min or more resulted in no surviving salmonellae being detected (i.e., an 8.7-log reduction per egg).