Thermal destruction of the Salmonella group of micro-organisms, which are commonly present in commercially broken out raw egg pulp, is the prime objective of pasteurizing liquid egg in the manufacture of frozen and dried egg products. It is clearly recognized from Salmonella pathogenicity studies by McCullough and Eisele (24,25,26,27) and from other public health investigations that there is a need f o r eliminating these offending bacteria from egg products in order to prevent the occurrence of salmonellosis in institutional and 'military feeding and to minimize the latent "carrier state" of infectiousness, particularly among the food handlers. Adequacy of pasteurization depends on many factors, such as numbers and types of Salmonella present in the raw material, the pH of the liquid egg, and the time-temperature relationships involved in the heat resistance of these bacteria.Thermal process evaluations for food sterilization were established on a scientific basis in 1920 following the classical paper by Bigelow, Bohart, Richardson, and Ball (7). The ensuing three decades have brought many improvements in the technique of heat resistance determinations (1, 8, 14, 34, 37, 43, 4 8 ) and in the mathematical treatments of the thermal death time data secured (2, 3, 4, 7, 15, 16, 17, 20, 21, 22, 30, 32, 38, 39, 44, 45, 46). Although the literature concerning the thermal resistance of bacterial spores is rich in these advances, it is unfortunate that the same principles have not been as widely adopted by bacteriologists studying the Bansporulating organisms. I n connection with their investigation of t h e m 1 death time curves of coliform bacteria in milk, Olson, Macy, and Halvorson (29) stated recently: "With few exceptions the data on the thermal destruction of non-spore-forming bacteria are of such a nature that thermal death-time curves for the organisms studied cannot be constructed." A thermal death time curve defines the heat resistance of an organism at a given temperature (F value) as well as its sensitivity to changes in temperature ( z value). Such a curve, however, assumes the existence of absolute time-temperature relationships for the total destruction of a particular bacterial concentration. Hence, a sufficient change in the initial population of the suspension undergoing heat treatment would produce a change in the properties of the "absolute" thermal death time curve. A
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