Hostname: page-component-76fb5796d-vfjqv Total loading time: 0 Render date: 2024-04-25T16:37:42.487Z Has data issue: false hasContentIssue false
  • English
  • Français

A laboratory determination of the destruction of α-amylase and salmonellae in whole egg by heat pasteurization

Published online by Cambridge University Press:  15 May 2009

D. H. Shrimpton ,
J. B. Monsey ,
Betty C. Hobbs  and
Muriel E. Smith
D. H. Shrimpton
Affiliation:
Low Temperature Research Station, Cambridge
J. B. Monsey
Affiliation:
Low Temperature Research Station, Cambridge
Betty C. Hobbs
Affiliation:
Central Public Health Laboratory, Colindale
Muriel E. Smith
Affiliation:
Central Public Health Laboratory, Colindale
Rights & Permissions [Opens in a new window]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The conditions of heating necessary to destroy salmonellae in liquid whole egg have been compared with those necessary to destroy the activity of the α-amylase of whole egg. All conditions of pasteurizing from the mildest at 61·1° C. (142° F.) for 1 min. to the most severe at 65·5° C. (150° F.) for 5 min. eliminated Salm. typhimurium. The heat-resistant strain of Salm. senftenberg N.C.T.C. 9959 (775 W) was not recovered after heating at 64·4° C. (148° F.) for 2½ min. and at the lower temperatures when the heating period was 3 min. or more. The activity of α-amylase was also destroyed by heating at 64·4° C. (148° F.) for 2½ min. but not at lower temperatures.

Because the baking properties of egg are not impaired by heating at 64·4° C. (148° F.) for 2½ min. it is proposed that the inactivation of the α-amylase of whole egg can be used as a test for controlling the pasteurization process, and a routine test has been developed which can be completed within 1 hr.

Type
Research Article
Information
Journal of Hygiene , Volume 60 , Issue 2 , June 1962 , pp. 153 - 162
Copyright
Copyright © Cambridge University Press 1962

References

REFERENCES

Anellis, A., Lubas, J. & Rayman, M. M. (1954). Food Res. 19, 377.CrossRefGoogle Scholar
Angelotti, R., Foter, M. J. & Lewis, K. H. (1959). Tech. Rep. F. 59–2. Ohio: Robt. A. Taft San. Eng. Center.Google Scholar
Brooks, J. (1962). J. Hyg., Camb., 60, 145.CrossRefGoogle Scholar
Burton, H. (1958). J. Dairy Res. 25, 75.CrossRefGoogle Scholar
Callow, B. R. (1959). J. Hyg., Camb., 57, 346.CrossRefGoogle Scholar
Editorial (1960). Food Manuf. 35, 275.Google Scholar
Franklin, J. G., Williams, D. J. & Clegg, L. F. L. (1958). J. appl. Bact. 21, 51.CrossRefGoogle Scholar
Goresline, H. E., Hayes, K. M., Moser, R. E. Jr., Howe, M. A. Jr., & Drewniak, E. E., (1951). U.S. Department of Agriculture, Washington. Circular No. 897.Google Scholar
Heller, C. L., Roberts, B. C., Amos, , Smith, M. E. & Hobbs, B. C. (1962). J. Hyg., Camb., 60, 135.CrossRefGoogle Scholar
Miles, A. A. & Misra, S. S. (1938). J. Hyg., Camb., 38, 732.Google Scholar
Monsey, J. B. & Shrimpton, D. H. (1962). Proc 1st Int. Congr. Food Sci. & Technol. (In the press.)Google Scholar
Murdock, C. R., Crossley, E. L., Robb, J., Smith, M. E. & Hobbs, B. C. (1960). Mon. Bull. Minist. Hlth Lab. Serv. 19, 134.Google Scholar
Osborne, W. W., Straka, P. R. & Lineweaver, H. (1954). Food Res. 19, 451.CrossRefGoogle Scholar
Report of the Public Health Laboratory Service (1961). Mon. Bull. Minist. Hlth Lab. Serv. 20, 160.Google Scholar
Stern, J. A. & Proctor, B. E. (1954). Food Tech., Champaign, 8, 139.Google Scholar
Winter, A. R., Stewart, G. F., McFarlane, V. H. & Solowey, M. (1946). Amer. J. publ. Hlth, 36, 451.CrossRefGoogle Scholar