Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or Salt

Abstract

THE addition of sugar or salt to a medium has an influence on the heat resistance of bacteria. Hansen and Riemann (1963), in reviewing factors affecting the heat resistance of nonsporing organisms, mentioned that salt exerts a protective action against heat. Such action was dependent on the kind of salt, the concentration, the suspending media used, and the test organisms. They further noted that high concentrations of soluble carbohydrate result in increased heat resistance of yeasts and bacteria. Stumbo (1963) reported that heat resistance of many organisms was increased progressively by salt concentrations up to four percent. Above four percent the heat resistance tended to decrease. High sugar concentrations tended to increase resistance. Cotterill and Glauert (1967) previously reported that the addition of sugar or salt increased the temperatures required to destroy Salmonella oranienburg in egg yolk. Salted egg yolk required a much higher temperature than sugared egg yolk. Frazier…