Shell Egg Pasteurization Processes

摘要

The D-value for pasteurizing chicken shell eggs that are not refrigerated prior to pasteurization, or shell eggs that are sufficiently tempered to room temperature prior to pasteurization, is less than the D-value for pasteurizing chicken shell eggs that are refrigerated prior to pasteurization. Statistically verified time and temperature pasteurization protocols that produce pasteurized chicken shell eggs to achieve at least a statistical 5-log reduction of Salmonella Enteritidis are therefore possible at lower pasteurization temperatures or lower pasteurization dwell times.

主权项

1. A method of pasteurizing a chicken shell egg comprising the steps of:
a. determining an empirically verified D-value pasteurization model for the statistical reduction of Salmonella Enteritidis in the yolk of chicken shell eggs, wherein the empirically verified D-value pasteurization model is determined by collecting thermal validation data on kill levels of Salmonella Enteritidis in chicken shell eggs that are inoculated, held at an unrefrigerated temperature prior to pasteurization and subsequently heated to suitable pasteurization temperatures; b. heating a pasteurization medium to one or more desired pasteurization temperatures; c. tempering the chicken egg to room temperature; d. placing the tempered chicken egg in the heated pasteurization medium; e. holding the chicken egg in the water bath for a time sufficient to ensure that both the yolk and albumen of the egg are pasteurized to achieve at least a statistical 5-log reduction of Salmonella Enteritidis that may have been present in the yolk in its unpasteurized form according to said D-value pasteurization model; and f. removing the chicken egg from the pasteurization medium.