Egg powders are increasingly popular ingredients, due to their functionality and compactness, in industrial food production and preparation at homes. However, there is a lack of studies that evaluate the thermal resistance of Enteritidis PT30 and its potential surrogate NRRL B-2354 in egg powders. This study examined the log-linear relationship between the thermal resistance of Enteritidis (D-value) and the water activity (a) of egg powders. The changes of a in the egg powders with temperature were measured using a Vapor Sorption Analyzer and a high-temperature cell. The D-value of Enteritidis PT30 and inoculated in the egg powders preconditioned to three a levels (0.3, 0.45, and 0.6) at 20 ℃ were determined using aluminum thermal death test cells. The a values increased (P < 0.05) in all three egg powders when the temperature of the samples was raised from room temperature to 80 ℃. The D-values ranged from 5.3 ± 0.1 to 25.9 ± 0.2 min for Enteritidis while 10.4 ± 0.4 to 43.8 ± 0.4 for in samples of the three different a levels. Enteritidis PT30 showed a log-linear relationship between D-values and a for the egg powders. This study contributes to our understanding of the impact of a on the development of thermal treatments for low-moisture foods.
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