The killing of salmonella bacteria from ducks' eggs by heating

Summary  At temperatures between 50 and 60°C. the decrease of the number of individuals ofSalmonella typhi-murium was measured. This decrease obeys the logarithmic law, and from this the decimation time was determined. It is found to depend in a simple way on the temperature. From the data thus found on the killing of these bacteria, it is also possible to predict the fraction of survivors at rising temperature. This prediction tallies with previous observations of the temperature in a duck's egg during boiling and of the boiling time required for sterilization.