Here is a Pasteurization Manual for your quick reference

来源: 漾漾美味于 2017-07-26 16:34:54 [档案] [博客] [旧帖] [给我悄悄话] 阅读数 : (412 bytes)

本帖于 2017-07-26 16:40:38 时间, 由普通用户漾漾美味编辑

回答: 遗憾的是，沙门氏菌主要在蛋黄内，水浴带壳的鸡蛋无法在几分钟内达到热平衡（蛋黄和水同温）。由 uptrend 于 2017-07-26 14:26:47

http://www.aeb.org/images/Pasteurization_Manual.pdf

On page 9 and 10, it says according to USDA requirements, whole eggs should be held at 60C / 140F for 3.5 minutes to kill most of Salmonella pathogens. This is also listed in the Conclusion section on page 25 as part of new guidelines for egg products pasteurization.

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• Thanks, but "whole egg" in PDF there is not shell on -uptrend- ♂ (86 bytes) () 07/26/2017 postreply 16:47:04

• just double checked, you are right this is not shell on -漾漾美味- ♀ (521 bytes) () 07/26/2017 postreply 18:04:23

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