Adequacy of Cooking Procedures for the Destruction of Salmonellae

Abstract

Time-temperature relationships were estimated for the destruction of Salmonella senftenberg 775W in foods in which dried eggs were used as an ingredient. Baked food reaching a temperature of 160[degree] F or higher in the slowest heating region can be considered safe from any Salmonella organisms. A concentration of 7,000-10,000 cells/ml inoculated into reconstituted dried egg yielded no viable organisms from a total of 24 two-egg and six-egg melanges when scrambling was continuous and carried to a dry-scrambled condition. A 12-egg scramble yielded viable organisms indicating that an egg mass of this size poses a problem of heat distribution. An inoculated cell concentration of 25,000/ml yielded positive recovery of viable organisms from scrambles of two-egg and six-egg melanges.