Division 2 TREATMENTS OF EGG PRODUCTS FOR THE INACTIVATION OF INFECTION WITH NEWCASTLE DISEASE VIRUS
United Kingdom
The following treatments are suitable for the inactivation of infection with Newcastle disease virus in the following egg products:
| Egg product | Treatment | |
|---|---|---|
| Core temperature (in degrees Celsius (°C)) | Duration of treatment (in seconds (s) or hours (hr)) | |
| Liquid egg white | 55 °C | 2 278 s |
| 57 °C | 986 s | |
| 59 °C | 301 s | |
| 10 % salted yolk | 55 °C | 176 s |
| Dried egg white | 57 °C | 50,4 hr |
| Whole eggs | 55 °C | 2 521 s |
| 57 °C | 1 596 s | |
| 59 °C | 674 s | |
| completely cooked | ||