Listeria monocytogenes is one of the most important pathogens that can cause severe illness listeriosis in humans which leads to meningitis or meningo-encephalitis, bacteriaemia and septicaemia and is highly lethal. Most cases of infection occurs through food contaminated. Listeria spp. has been found in egg products. Eggs contain a nutrients that form a suitable substrate for the growth;nd multiplication of Listeria spp. The best method for controlling these pathogens in egg proJuct (liquid whole egg, liquid egg white and liquid egg yolk) is use of heat pasteurization. In this study, effect of l0% salt on heat resistance of Listeria monocytogenes in Liquid egg products was determined. To determine the heat resistance of bacteria various procedure are used such as thermal-death-time (TDT) disks, sealed tubes, flow heat exchanger, glass TDT tubes and aluminium TDT disk.
