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Published Articles from USDA ARS National Program 108: Food Safety
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Title: Growth and survival kinetics of Listeria monocytogenes in cooked egg whites
Authors: Fang T, Huang L
Journal: Food Control
Accepted date: 2013 Aug 22
Interpretive summary: Hard-boiled eggs (HBE) are ready-to-eat products that are susceptible to surface contamination by Listeria monocytogenes. Recently, a major U.S.-based egg manufacturer recalled HBEs from the market due to discovery of L. monocytogenes, and products made from contaminated HBEs were also recalled across 34 states in America. This study was conducted to investigate the growth and survival of L. monocytogenes in cooked egg whites, and discovered that severe cooking at 100 degree Celsius allows the bacteria to grow without inhibition. However, if cooking occurs at lower temperatures (70 and 80 degree Celsius), the growth of L. monocytogenes can be inhibited. This study demonstrated that reduced heating during cooking can enhance the safety of HBEs.
Publication date: 2014 Feb
Volume: 36
Issue: 1
Pages: 191-8