Pasteurization of Egg Yolk and White*
MARIAN WILKIN AND ALDEN R. WINTER
Department of Poultry Husbandry, Ohio Stale University, Columbus, Ohio
(Received for publication September 26,1946)
T HE production of frozen liquid egg
products—whole egg, plain and treat-
ed yolk, and white—-has increased stead-
ily during the past several years. Winter,
Greco and Stewart (1946) have shown
that liquid whole egg can be successfully
pasteurized for destruction of most of the
bacteria present and for prolonging the
keeping time, especially at household
refrigerator temperature. Winter, Stew-
art, McFarlane and Solowey (1946) have
also reported that pasteurization may be
employed to destroy pathogenic bacteria,
especially the Salmonella, that may be
present in liquid whole egg.
Egg yolk is an excellent media for the
growth and multiplication of bacteria.
The authors (unpublished data) have
found higher bacterial counts in commer-
cial liquid egg yolk than in liquid whole
egg or egg white. The count in egg white
is lower than in whole egg; nevertheless
many bacteria are present. The white is
frequently used in the uncooked form for
icings, frosting, etc. It would seem even
more desirable to pasteurize egg yolk and
white than whole egg.
The objective of this study has been
to determine the pasteurization tempera-
tures and times that may be used for liq-
uid egg yolk and white and their effect on
* The subject matter of this paper has been un-
dertaken in cooperation with the Committee on
Food Research of the Quartermaster Food and Con-
tainer Institute for the Armed Forces. The opinions
or conclusions contained in this report are those of
the author(s). They are not to be construed as neces-
sarily reflecting the views or indorsement of the War
Department.
136
bacterial content and keeping quality of
the products.
MATERIALS AND METHODS
Procedure. Commercial liquid and
frozen whole egg, yolk, and white sam-
ples were obtained from four local baker-
ies and egg breaking plants. The samples
were collected, handled and analyzed for
bacterial content according to the meth-
ods of the American Public Health Asso-
ciation (1941). Standard plate counts
were made on Bacto tryptone glucose
extract agar and incubated at 32°C. for
72 hours. Coliform counts were made on
desoxycholate agar according to the
method of Leifson (1933) and the Army
Quartermaster Corps (1944).
Lots of liquid egg yolk and white were
pasteurized in a laboratory model pasteur-
izer according to the method of Winter,
Greco, and Stewart (1946). Samples were
placed in test tubes and held in a house-
hold refrigerator and at room tempera-
ture to observe their keeping quality.
They were observed twice daily for indi-
cations of spoilage as shown by coagula-
tion or the development of abnormal
odors.
RESULTS
One hundred and eighty-nine lots of
liquid egg products were analyzed for
bacterial content. The data are summar-
ized in Table 1.
Fourteen lots of egg white were pas-
teurized at different temperatures and
times. The data are summarized in Tables
2 and 4 and Fig 1.
 PASTEURIZATION OF EGG YOLK AND W H I T E 137

TABLE 1.—Bacteria in liquid egg products

Standard plate count Coliforms

No. Thousands per ml. No. Thousands per ml.
of of
sam- sam-
ples Av. High Low Av. High Low
ples

Commercial whole egg 36 2,718 20^200 17.3 36 60.8 320 .28

Commercial defrosted whole egg 58 15,813 138,000 235.0 51 663.0 5340 0.4
Commercial frozen whole egg 15 3,304 28,500 17.5 10 6.3 30.0 .31
Laboratory prepared whole egg 25 359 2,950 .2 25 10.9 121.5 0.0
Commercial egg white 35 374 9,500 .02 25 1.9 25.5 0.0
Commercial egg yolk 20 27,676 368,000 .29 19 345.2 5710 0.0

TABLE 2.—Destruction of bacteria in liquid egg white by pasteurization

Standiird plate count Coliforms

Pasteurization Bacteria per ml. Pasteurization Bacteria per ml.

Temp., . Time, Before After Temp., Time, Before After
°F. min. past. past. °F. min. past. past.

.3 124,500 3,885 .1 65 0
.7 105
.9 0 .1 5,150 240
.3 195
.3 244,500 1,920 .'.5 5
.9 240 .7 0
134 2.0 30 134
4.0 0 .1 30 0

.6 104,500 1,910 .6 16,500 260

1.2 475 1.2 10
1.6 355 1.6 0
2.7 25

1.5 57,600 600 .5 3,600 540

2.5 100 1.1 0
3.1 0
.3 4,600 750 .3 750 0
1.0 550
2.9 50 .3 61,500 370
.5 60
.3 124,500 920 .6 0
.5 55
.7 5 .1 65 0
.9 0
136 136 .1 1,295
5,150
2.0 244,500 935 .3 15
4.0 0 .5 0

74,000 28,050 .1 30 0
7,400
20 .2 ' 12,500 575 -
15 .5 760
1.0 0
1.3 104,500 0
1.3 16,500
138 MARIAN WILKIN AND ALDEN R. WINTER

TABLE 3.—Destruction of bacteria in liquid egg yolk by pasteurization

Standa .rd plate count Coliforms

Pasteurization Bacteria per ml. Pasteurization Bacteria per ml.
Temp., Time, Before After Temp., Time, Before After
°F. min. past. past. °F. mm. past. past.
.6 178.000 25,950 .6 55,500 3,400
134 l\ 23,200 1.1 800
13,300 134
1.7 350
3.0 9,000 3.0 400
.6 178,000 24,550 .6 55,500 1,750
1.2 5,000 1.2 350
1.7 2,900 1.7 550
2.7 2,300 2.7 350

H 149,000 79,000 - .4 89,000 25,700

iJ6
0 ', 136
.6 52,000 .6 6,340
.9 21,600 .9 3,440
1.2 18,700 1.2 3,240
1.5 13,100
1.7 11,100
2.2 6,500
.6 178,000 22,100 .6 55,500 2,200
2,300 1.1 325
138 \-\ 138
2,000 1.7 285
2.4 800 2.4 125
2.3 178,000 240 2.3 55,500 20
1.1 346,000 1,050 .4 3,000 0
2.1 400
.4 320 0
.5 22,000 850
.9 550 1.0 1,800 0
140 1.1 25,950 50 140 .5 248,500 0
2.1 0
.6 28,500 3,590
1.0 143,000 1,335 2.0 2,645
1.5 515 4.0 35
2.0 405

2.0 71,500,000 Thick

4.0 435
1.9 178,000 95 1.9 55,500 0

.8 346,000 950 .4 3,000 0

1.2 150
.3 320 0
1.9 22,000 350
3.0 300 1.0 1,8000 0

.8 25,950 90 c 248,000 0
142 1.0 65 142
1.2 0 .6 28,500 250
2.0 0
1.0 143,000 875
1.5 460
2.5 90

2.0 71,500,000 520

4.0 270
 PASTEURIZATION OF EGG YOLK AND WHITE 139

TABLE 3.—(Continued)

Standard plate count Coliforms

Pasteurization Bacteria per ml. Pasteurization Bacteria per ml.

Temp., Time, Before After Temp., Time, Before After

°F. min. past. past. °F. min. past. past.

1.6 178,000 80 1.6 55,500 0

.3 346,000 650 .3 3,000 0

.8 350
.3 320 0
.3 22,000 650
2.9 150 1.0 1,800 0

144 .3 25,950 20 144 .5 248,500 0

.8 30
1.2 0 .6 28,500 0

1.0 143,000 105

2.5 65

.6 71,500,000 700
4.0 60

.5 346,000 450 3,000

.8 150
.3 320
.3 22,000 1,350
3.0 350 1.0 1,800
.5 35,950 65 .5 248,500
146 .8 15 146
.6 28,500
1.0 143,000 70
2.5 35

.6 71,500,000 265
2.5 125
4.0 50

Fifteen lots of egg yolk were pasteur-
ized at different temperatures and times.
The data are summarized in Tables 3 and
4 and Fig. 1.
Four samples each of pasteurized and
unpasteurized egg yolk and two of egg
white were observed for keeping time.
Each sample was divided into two equal
parts. One part was held in a household
refrigerator and the other in the labora-
tory. The data are summarized in Table
5.
DISCUSSION
The bacterial content of egg yolk and
white varied from a few hundred to
many million organisms per ml. (Table 1).
Defrosted commercial samples contained
the most bacteria followed by commercial
frozen, commercial fresh, and laboratory
prepared samples, in the order named.
While the standard plate count was gen-
erally higher in frozen than in fresh sam-
ples, the coliform count was generally
lower. The coliforms have a tendency to
die out when held in the frozen state.
However, many of them survive freezing
and multiply rapidly during the defrost-
ing period.
Egg white coagulated slightly in the
preheating tube of the pasteurizer at
138°F. I t was found necessary to pasteur-
140 MARIAN WILKIN AND ALDEN R. WINTER

TABLE 4.—Destruction of bacteria in white and yolk separated from

the same lots of shell eggs

White —Bacteria per m! Yolk—Bacteria per ml.

Pasteurization
Temp., Time, Standard plate Coliforms Standard plate Coliforms
°F. min. Before After Before After Before After Before After
past. past. past. past. past. past. past. past.
.5 138,000 0 950,000 26,400 240,000 50
1.0 905,000 2,025 0 5
1.5 75 4,185 0
134 2 0 5 1,135
.6 105,500 1,910 16,500 620 178,000 25,950 55,500 3,400
1.1 475 10 23,200 800
1.7 355 0 13,300 350
.5 905,000 1,590 0 5,900,000 Thick 240,500 15
1.0 70 0 8,020 0
1.5 40 540
136 2
-° 0 135
.5 74,000 7,400 12,500 760 149,000 65,500 89,000 16,020
1.2 20 0 18,700 3,240
2.2 15 6,500

ize egg white below this temperature. The bacteria were reduced more than 99 per-
samples were pasteurized at 136°F. and/ cent within a minute at 134°F. and all of
or 134°F. for varying periods of time the coliforms were destroyed in 1.6 min-
(Table 2 and 4). The standard plate count utes at this temperature.
150,000^ I I I Egg yolk was more difficult to pasteur-
ize in the laboratory pasteurizer than
izopoo \1
either whole egg or the white because of
\ its greater viscosity. However, it could be
\ pasteurized at temperatures higher than
used for egg white and at temperatures
901,000 \
as high or higher than used for whole egg.
\

[
Standard plate count bacteria were re-
duced more than 99 percent within one
> minute at 140°F. and higher tempera-
\ tures. However, a few bacteria survived
\ pasteurization at nearly all of the pasteur-
\ \ * ilk ization temperatures and times used
(Tables 3 and 4). Coliforms were killed
\ \'
in all six of the samples pasteurized at
K, \^ 142°F. within two minutes. Those in the
\ « ilte sample which contained 28,500 per ml.
V
\ ^ ^ *-—* before pasteurization were more heat re-
0 ^ M
== sistant especially at the lower tempera-
O .1 .2 .3 .4 S .6 .7 .9 1.0 II 12 13 1.4 15 1.6 1.7 IS 1.9 2.02.1 22
TIME (Mil) tures than the coliforms in the other sam-
FIG. 1. Survival of bacteria in egg white and yolk ple. The authors (unpublished data) have
from the same lot of eggs pasteurized at 136°F. found that a small percent of liquid whole
 PASTEURIZATION O F E G G Y O L K AND W H I T E 141

TABLE 5.—Keeping time of pasteurized and unpasteurized egg white and yolk

Sample Treatment Keeping time (days) in Thousands of bacteria per ml.

no. Refrigerator Laboratory At beginning After spoilage
1 Yolk—fresh 13 1 22 560,000
Pasteurized 142°F. , 3 min. 31 4
2 Yolk—fresh 10 2 204 150
Pasteurized 144°F.1, 2.5 min. 28 2 .1 48
3 Yolk—fresh 2 535 3,250,000
Pasteurized 144°F.., 1.5 min 7 .01 260,000
4 Yolk—fresh 7 1 71,500 2,050,000
Pasteurized 144°F. , 4_min. 22 1 .1 , 1,950,000
5 White—fresh 30 5 300 355,000
Pasteurized 134°F. , 4 min. 63+ 0
6 White—fresh 15 3 244 445,000
Pasteurized 134°F.., 4 min. 63+ 0

egg samples contain heat resistant coli-
forms.
Bacteria were killed more easily in egg
white than in egg yolk by pasteurization.
Some bacteria survived nearly all of the
temperatures and times used for the pas-
teurization of yolk (Table 3) while they
seldom survived the lower temperatures
used for white (Table 2).
Three samples each of white and yolk
were prepared from the same lots of
cracked and dirty eggs. They were pas-
teurized at corresponding temperatures
and times. It may be observed (Table 4)
that total destruction of both standard
plate count bacteria and coliforms were
obtained, more easily in white than in
yolk. This was probably due to bacteri-
cidal substances which Schade and Car-
dine (1944) and others have shown to be
present in egg white.
Egg white was pasteurized at 136°F.
for periods as long as 20 minutes without
coagulation in the pasteurizer.
Egg yolk containing 10 percent salt
could not be pasteurized successfully m
the laboratory pasteurizer. It was too
viscous.
Pasteurization more than doubled the
keeping time of both yolk and white,
especially when the products were held
in a household refrigerator (Table 5). The
principal bacteria in spoiled unpasteur-
ized samples were Escherichia while in
spoiled pasteurized samples, they were
mainly gram-positive cocci.
Limited studies revealed that pasteur-
ization lengthened the beating time re-
quired for egg white. Also, pasteurized egg
white foam would not stand up well when
other ingredients were added. Cakes and
custards made from pasteurized frozen
egg products were not quite as satisfac-
tory as those made from unpasteurized
frozen egg. Considerable amount of addi-
tional work should be done to ascertain*
the precise effects of pasteurization on the
functional properties of these products.
SUMMARY
Lots of egg yolk and egg white varied
greatly in bacterial content.
Commercial lots of egg yolk contained
more bacteria than were found in com-
mercial lots of egg white.
Liquid egg white could be pasteurized
successfully but it had to be done at lower
temperatures than used for liquid whole
egg or yolk.
Pasteurization of egg white at 134*°F.
142 MARIAN WILKIN AND ALDEN R. WINTER
for 1.6 minutes killed more than 99 per-
cent of the standard plate count bacteria
and all of the coliform bacteria.
Bacteria were killed more easily by
pasteurization in egg white than in egg
yolk.
Pasteurization of egg yolk at 142°F.
for 2 minutes killed more than 99 percent
of the standard plate count bacteria and
all of the coliforms.
Pasteurization of egg yolk at 144°F. for
two minutes and egg white at 134°F. for
4 minutes more than doubled the keeping
time when held in a household refrigerator.
REFERENCES
American Public Health Association, 1941. Standard
Methods for the Examination of Dairy Products.
Eighth ed. pp. 191-201.
Leifson, E., 1935. New culture media based on sodi-
um desoxycholate for the isolation of intestinal
pathogens and for the enumeration of colon ba-
cilli in milk and water. J. Path, and Bact. 40:
581-599.
Schade, A. L. and L. Cardine, 1944. Raw hen egg
white and the role of iron in growth inhibition of
Shigella dysenteriae, Staphylococcus aureus,
Escherichia coli and Saccharomyces cerevisiae.
Sci. 100: 14-15.
U. S. Army Quartermaster Corps, 1944. Tentative'
specifications. Coliforms count. C.D.Q. No. 169,
Amendment 1, p. 3, March 7.
Winter, A. R., P. C. Greco, and G. F. Stewart, 1946.
Pasteurization of liquid egg products. I. Bacteria
reduction in liquid whole egg and improvement
in keeping quality. Food Res. 11- pp. 229-245.
Winter, A. R., G. F. Stewart, V. H. McFarlane, and
M. Solowey, 1946. Pasteurization of liquid egg
products. III. Destruction of Salmonella in liquid
whole egg. Am. Jour. Pub. Health 36: 451-460.