DRIED WHOLE EGG POWDER: XII. THE EFFECT OF DRYING, STORAGE, AND COOKING ON THE SALMONELLA CONTENT

Abstract

Over 99% of the Salmonella organisms in liquid egg were killed on drying in an experimental spray dryer. Since comparable results are obtained in the experimental and commercial units with other organisms, and powders of similar quality are produced, it is deduced that most of the Salmonella organisms would also be destroyed in commercial dryers. On storage the organisms survive longer the lower the temperature. Even at 7.2 °C. there was a 97% reduction in eight weeks and at −1.1 °C. a 75% reduction in three months. Massive inoculations of Salmonella organisms in reconstituted egg were destroyed when cooked as scrambled egg, omelets, and in sponge cakes, custards, and muffins.