Heat resistance in Salmonella enteritidis phage type 4: the influence of storage temperatures before heating

Storage of cultures of Salmonella enteritidis PT4 at either 4 degrees or 8 degrees C before heating significantly increased heat sensitivity. The differences between fresh and stored cultures, which became apparent after 4-7 h, were more pronounced with cultures stored at the lower temperature and in those heated at 60 degrees rather than 55 degrees C. Incubation of the stored cultures in either egg or Lemco broth for 30 min at 37 degrees C prior to heating enabled the organisms to recover heat resistance.