The aim of this study was to evaluate the consequences of the egg white-drying process on egg white ability to limit Salmonella Enteritidis growth in addition to the elucidation of the factors involved. We observed rapid growth of Salmonella Enteritidis inoculated in egg white reconstituted from industrial power in comparison with that observed in liquid egg white Collected in the laboratory: Salmonella cell counts rose form 10~3 to 10~8 cells/ml of egg white form powder during 24 h Incubation at 30 deg. C.
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