Alpha-amylase activity as an indicator of pasteurisation efficiency

Eggs very are nutritious, but are also used in many food products because of their emulsifying, foaming, gelling and whipping properties. As shell eggs are often contaminated with Salmonellae and other pathogens, liquid egg products have to be pasteurised before use. Legislation regarding the pasteurisation process differs in several parts of the World; in the USA pasteurisation of liquid whole egg needs 3,5 minutes at 61,1°C, in the European Union this is 2,5 minutes at 64,4°C. The pasteuris