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EGG PASTEURISATION

EGG PASTEURISATION Quality specifications Egg products, which are used extensively in the baking and confectionery industries, are pasteurised to kill any foodpoisoning salmonellas that may be present. In the UK there is a statutory requirement to pasteurise whole eggs for at least 2.5 min at a temperature not lower than 64.4C. There is no statutory requirement for the pasteurisation of egg albumen egg white, but treatment for the same period at a temperature not lower than 57.2C is common practice. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

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References (4)

Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/eb058952
Publisher site
See Article on Publisher Site

Abstract

Quality specifications Egg products, which are used extensively in the baking and confectionery industries, are pasteurised to kill any foodpoisoning salmonellas that may be present. In the UK there is a statutory requirement to pasteurise whole eggs for at least 2.5 min at a temperature not lower than 64.4C. There is no statutory requirement for the pasteurisation of egg albumen egg white, but treatment for the same period at a temperature not lower than 57.2C is common practice.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Mar 1, 1983

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