메뉴 건너뛰기




Volumn 59, Issue 11, 1996, Pages 1182-1186

Thermal resistance of Listeria monocytogenes and Salmonella spp. in liquid egg white

Author keywords

Egg white; heat resistance; L. monocytogenes; pathogens; Salmonella

Indexed keywords

BACTERIA (MICROORGANISMS); ENTERITIDIS; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0030444521     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.11.1182     Document Type: Article
Times cited : (42)

References (21)
  • 1
    • 0003969327 scopus 로고
    • ARS Pub. 74-48. U.S. Department of Agriculture, Albany, CA
    • Anonymous. 1969. Egg pasteurization manual, ARS Pub. 74-48. U.S. Department of Agriculture, Albany, CA.
    • (1969) Egg Pasteurization Manual
  • 2
    • 0011249235 scopus 로고
    • Destruction of Salmonella in egg albumen
    • Ayres, J. C., and H. M. Slosberg. 1949. Destruction of Salmonella in egg albumen. Food Technol. 3:180-183.
    • (1949) Food Technol. , vol.3 , pp. 180-183
    • Ayres, J.C.1    Slosberg, H.M.2
  • 3
    • 0027128762 scopus 로고
    • Outbreak of Salmonella enteritidis infection associated with consumption of raw shell eggs, 1991
    • Centers for Disease Control. 1992. Outbreak of Salmonella enteritidis infection associated with consumption of raw shell eggs, 1991. Morbid. Mortal. Weekly Rep. 41:369-372.
    • (1992) Morbid. Mortal. Weekly Rep. , vol.41 , pp. 369-372
  • 4
    • 0011250585 scopus 로고
    • Equivalent pasteurization temperatures to kill salmonellae in liquid egg white at various pH levels
    • Cotterill, O. J. 1968. Equivalent pasteurization temperatures to kill salmonellae in liquid egg white at various pH levels. Poult. Sci. 47:354-365.
    • (1968) Poult. Sci. , vol.47 , pp. 354-365
    • Cotterill, O.J.1
  • 5
    • 0007729199 scopus 로고
    • Stabilization of egg-white proteins to pasteurizing temperatures above 60°C
    • Cunningham, F. E., and H. Lineweaver. 1965. Stabilization of egg-white proteins to pasteurizing temperatures above 60°C. Food Technol. 19:1442-1447.
    • (1965) Food Technol. , vol.19 , pp. 1442-1447
    • Cunningham, F.E.1    Lineweaver, H.2
  • 6
    • 84963930772 scopus 로고
    • Behavior of psychrotrophic pathogens Listeria monocytogenes, Yersinia enterocolitica, and Aeromonas hydrophila in commercially pasteurized eggs held at 2, 6.7 and 12.8°C
    • Erickson, J. P., and P. Jenkins. 1992. Behavior of psychrotrophic pathogens Listeria monocytogenes, Yersinia enterocolitica, and Aeromonas hydrophila in commercially pasteurized eggs held at 2, 6.7 and 12.8°C. J. Food Prat. 55:8-12.
    • (1992) J. Food Prat. , vol.55 , pp. 8-12
    • Erickson, J.P.1    Jenkins, P.2
  • 7
    • 0014569971 scopus 로고
    • Effect of pH and chelating agents on the heat resistance and viability of Salmonella typhimurium Tm-1 and Salmonella senftenberg 775W in egg white
    • Garibaldi, J. A., K. Ijichi, and H. G. Bayne. 1969. Effect of pH and chelating agents on the heat resistance and viability of Salmonella typhimurium Tm-1 and Salmonella senftenberg 775W in egg white. Appl. Microbiol. 18:318-322.
    • (1969) Appl. Microbiol. , vol.18 , pp. 318-322
    • Garibaldi, J.A.1    Ijichi, K.2    Bayne, H.G.3
  • 8
    • 0014500577 scopus 로고
    • Heat resistance of Salmonella in various egg products
    • Garibaldi, J. A., R. P. Straka, and K. Ijichi. 1969. Heat resistance of Salmonella in various egg products. Appl. Microbiol. 17:491-496.
    • (1969) Appl. Microbiol. , vol.17 , pp. 491-496
    • Garibaldi, J.A.1    Straka, R.P.2    Ijichi, K.3
  • 9
    • 0023408603 scopus 로고
    • Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease
    • Hughey, V. L., and E. A. Johnson. 1987. Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease. Appl. Environ. Microbiol. 53:2165-2170.
    • (1987) Appl. Environ. Microbiol. , vol.53 , pp. 2165-2170
    • Hughey, V.L.1    Johnson, E.A.2
  • 10
    • 84971971686 scopus 로고
    • Public health implications of the infection of egg-laying hens with Salmonella enteritidis phage type 4
    • Humphrey, T. J. 1990. Public health implications of the infection of egg-laying hens with Salmonella enteritidis phage type 4. World's Poult. Sci. J. 46:5-13.
    • (1990) World's Poult. Sci. J. , vol.46 , pp. 5-13
    • Humphrey, T.J.1
  • 11
    • 0024999267 scopus 로고
    • A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen
    • Humphrey, T. J., P. A. Chapman, B. Rowe, and R. J. Gilbert. 1990. A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen. Epidemiol. Infect. 104:237-241.
    • (1990) Epidemiol. Infect. , vol.104 , pp. 237-241
    • Humphrey, T.J.1    Chapman, P.A.2    Rowe, B.3    Gilbert, R.J.4
  • 12
    • 0025733090 scopus 로고
    • Numbers of Salmonella enteritidis in the contents of naturally contaminated hens' eggs
    • Humphrey, T. J., A. Whitehead, A. H. L. Gawler, A. Henley, and B. Rowe. 1991. Numbers of Salmonella enteritidis in the contents of naturally contaminated hens' eggs. Epidemiol. Infect. 106:489-496.
    • (1991) Epidemiol. Infect. , vol.106 , pp. 489-496
    • Humphrey, T.J.1    Whitehead, A.2    Gawler, A.H.L.3    Henley, A.4    Rowe, B.5
  • 13
  • 14
    • 12644262907 scopus 로고
    • Further studies on heat pasteurization of raw liquid egg white
    • Kline, L., T. F. Sugihara, and K. Ijichi. 1966. Further studies on heat pasteurization of raw liquid egg white. Food Technol. 20:1604-1606.
    • (1966) Food Technol. , vol.20 , pp. 1604-1606
    • Kline, L.1    Sugihara, T.F.2    Ijichi, K.3
  • 15
    • 0000345525 scopus 로고
    • Listeria species in commercially broken raw liquid whole egg
    • Leasor, S. B., and P. M. Foegeding. 1989. Listeria species in commercially broken raw liquid whole egg. J. Food Prot. 52:777-780.
    • (1989) J. Food Prot. , vol.52 , pp. 777-780
    • Leasor, S.B.1    Foegeding, P.M.2
  • 16
    • 12644297491 scopus 로고
    • Method of treating egg whites. U.S. Patent 2,776,214
    • Lloyd, W. E., and L. A. Harriman. 1957. Method of treating egg whites. U.S. Patent 2,776,214.
    • (1957)
    • Lloyd, W.E.1    Harriman, L.A.2
  • 17
    • 84981852888 scopus 로고
    • Heat resistance of strains of Salmonella in liquid whole egg, egg yolk, and egg white
    • Osborne, W. W., R. P. Straka, and H. Lineweaver. 1954. Heat resistance of strains of Salmonella in liquid whole egg, egg yolk, and egg white. Food Res. 19:451-463.
    • (1954) Food Res. , vol.19 , pp. 451-463
    • Osborne, W.W.1    Straka, R.P.2    Lineweaver, H.3
  • 18
    • 0028858825 scopus 로고
    • Thermal resistance of Salmonella spp. and Listeria monocylogenes in liquid egg yolk and egg yolk products
    • Palumbo, M. S., S. M. Beers, S. Bhaduri, and S. A. Palumbo. 1995. Thermal resistance of Salmonella spp. and Listeria monocylogenes in liquid egg yolk and egg yolk products. J. Food Prot. 58:960-966.
    • (1995) J. Food Prot. , vol.58 , pp. 960-966
    • Palumbo, M.S.1    Beers, S.M.2    Bhaduri, S.3    Palumbo, S.A.4
  • 19
    • 84961843132 scopus 로고
    • Viability of Listeria monocytogenes strain Brie-1 in the avian egg
    • Sionkowski, P. J., and L. A. Shelef. 1990. Viability of Listeria monocytogenes strain Brie-1 in the avian egg. J. Food Prot. 53:15-17.
    • (1990) J. Food Prot. , vol.53 , pp. 15-17
    • Sionkowski, P.J.1    Shelef, L.A.2
  • 20
    • 0011381775 scopus 로고
    • Factors influencing the effects of heat treatment on the leavening power of egg white
    • Slosberg, H. M., H. L. Hanson, G. F. Stewart, and B. Lowe. 1948. Factors influencing the effects of heat treatment on the leavening power of egg white. Poult. Sci. 27:294-301.
    • (1948) Poult. Sci. , vol.27 , pp. 294-301
    • Slosberg, H.M.1    Hanson, H.L.2    Stewart, G.F.3    Lowe, B.4
  • 21
    • 84985278815 scopus 로고
    • Factors contributing to antilisterial effects of raw egg albumen
    • Wang, C., and L. A. Shelef. 1991. Factors contributing to antilisterial effects of raw egg albumen. J. Food Sci. 56:1251-1254.
    • (1991) J. Food Sci. , vol.56 , pp. 1251-1254
    • Wang, C.1    Shelef, L.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.