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Thermal destruction curves for Salmonella oranienburg in egg products.

Abstract This paper offers an improved method of constructing thermal destruction curves (T.D.C.). It summarizes data on the times and temperatures required to kill salmonellae in various egg products. Also, additional data are presented and T.D.C. are constructed for a wide range of conditions. Further evidence is obtained that Z for salmonellae varies in different products. Water activity influences Z. This concept provides a better method of predicting thermal process conditions. The data indicate that T.D.C. for different products intersect near a common point. A point of intersection was determined by minimizing the sum of the squares of the differences between the observed and hypothetical slopes of the T.D.C. This point for several egg products was at 29,240 minutes and 42.3°C.