Growth kinetics of Bacillus cytotoxicus in liquid Egg yolk during treatment with phospholipase A - A one-step global dynamic analysis.

During commercial production of liquid egg yolk (LEY), phospholipase A (PLA) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. Little knowledge is available concerning growth of B.