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Validation of Cooking Methods Using Shell Eggs Inoculated with Salmonella Serotypes Enteritidis and Heidelberg

Department of Poultry Science, Auburn University, Auburn, AL 36849

¹ Corresponding author: Pat_Curtis{at}auburn.edu

Salmonella enterica serotype Enteritidis has long been associated with eggs, and more recently, Salmonella enterica serotype Heidelberg has also become associated with eggs. This study was undertaken to determine whether Salmonella Enteritidis and Salmonella Heidelberg are effectively eliminated from eggs by various cooking methods. Seven cooking methods were chosen—hard and soft cooked, scrambled, over easy, sunny-side up, poached, and free poached—and a pan insert and the free-flowing method were used. Shell eggs, purchased from a grocery store, were inoculated with Salmonella and cooked. The cooked eggs were analyzed by USDA-approved methods for Salmonella recovery. Findings indicated that existing cooking methods for the hard-cooked, soft-cooked, and poaching methods were safe. However, the same was not true for the current sunny-side-up, over-easy, and scrambled egg cooking methods.

Key Words: Salmonella • egg • cooking