SUMMARY:The prevention of microbial spoilage in whole shell eggs by heat treatment methods has been investigated. After shell eggs had been immersed for 3 min in water at 144·5 ± 0·5°F the incidence of microbial rotting was reduced by over 90. Consistent reductions in spoilage losses were obtained with farm steeped eggs, eggs produced under commercial conditions, and eggs held in cold storage for 6 months. Heat treatment efficiently controlled green, sour and black rots in stored eggs, but although reductions were noted in the number of mould rots, it cannot be guaranteed that this type of spoilage can be controlled with similar certainty.Internal quality in heat treated eggs was satisfactory. During protracted holding in cold storage, heat treatment appeared to result in a better internal egg quality and a more stable keeping quality, than when untreated eggs were held under similar conditi
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