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Bacillus weihenstephanensis has been isolated from liquid whole egg products. The moderate heat used for pasteurization of liquid egg products is ineffective for killing spore-forming bacteria including Bacillus but destroys the other vegetative microorganisms, thus eliminating competitors. Hence, hurdles such as storage of product below 4°C or use of preservatives would be needed to ensure the food safety of pasteurized egg products. This study evaluated the growth inhibition of B. weihenstephanensis in pasteurized liquid whole egg product formulated with nisin during storage at refrigerated and abuse refrigerated temperatures for a total 13 weeks. Product inoculated with target 2.5 log10 CFU/g of B. weihenstephanensis, stored at 4°C for 4 weeks and subsequently at 7 or 10°C for 9 weeks exhibited no growth in all three replicate trials.

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This page is a summary of: Control of Bacillus weihenstephanensis in Pasteurized Liquid Whole Eggs Formulated with Nisin, Journal of Food Protection, December 2021, International Association for Food Protection, DOI: 10.4315/jfp-21-316.
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