Abstract
Synopsis The heat resistance of Salmonella typhimurium and Salmonella senftenberg 775W was determined in albumen from fresh and stored eggs at temperatures ranging from 55.5 to 58.9° C. It was found that for both organisms the heat resistance in albumen from stored eggs was approximately half that of those in albumen obtained from fresh eggs. This difference appeared to be due to the difference in pH value between the fresh albumen (pH value approximately 8) and stored albumen (pH value approximately 9). The resistance of S. senftenberg 775W was much greater than that of S. typhimurium. In albumen (pH 9.1) the D value at 57.8° C. was 126–144 sec. for S. senftenberg, compared with 7.5 sec. for S. typhimurium.
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