Pasteurization of dried egg white by high temperature storage

Summary Inactivation of Salmonella oranienburg and some other members of the Enterobacteriaceae during high temperature storage of egg white flakes and powder was studied. During the manufacture of egg white flakes, microbially fermented egg white was inoculated with the test organisms, blended with citric acid or ammonia, and pan dried. Similarly enzyme fermented egg white was inoculated with test organisms and spray dried. Storage for 2 weeks at 55 or 49°C gave a 6–7 decimal reduction of the test organisms in flakes and powder respectively. The heat resistance of S. oranienburg was greater than that of the other Enterobacteriaceae tested.