| Popis: |
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. |
