Destruction of Salmonella Oranienburg in Egg Yolk Containing Various Concentrations of Salt at Low Temperatures

Abstract Salmonella oranienburg was inoculated into egg yolk containing 10, 14, 18, 22, 25 and 35% salt. Samples were stored at –25, 16, 25 and 36°C. Storage above freezing destroyed all viable test organisms. Survival time was less at higher salt concentrations and temperatures. Egg yolk can be pasteurized at relatively low temperatures in the package.