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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
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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

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