Journal of Food, Agriculture and Environment

Vol 9, Issue 1,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of changes in heat resistance of Salmonella spp. during pasteurization on the efficiency of long-term heat treatment at 55°C


Csaba Németh 1, László Friedrich 1, Csaba Balla 1, Balázs Mráz 2, Ágnes Suhajda 3

Recieved Date: 2010-11-02, Accepted Date: 2011-01-09


In this study, a specific heating procedure was applied during which native homogenized liquid egg white, liquid egg yolk and liquid whole egg samples were kept at 55°C for 24 h. The method proved to be more efficient than the conventional liquid egg pasteurization process because the bacteria tested were completely destroyed by the end of thermal treatment. With this technology, the heat treatment of packaged liquid egg products can be performed, thereby preventing post-infections from the environment. It has also been found, however, that the applied long-term heat treatment is not always efficient. Our results showed that the use of heat shock (e.g. pasteurization of products) prior to long-term heating may increase the thermal resistance of surviving microorganisms.


Change in thermal resistance, heat shock proteins, Salmonella, heat treatment

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 125-128

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