Table 1 Kinetics parameters for LPD and µ_max at each temperature obtained after fitting the Salmonella spp. growth data in liquid whole egg and egg yolk

Parameters		Temperature (°C)
		10	15	25	35	40
LPD	Whole egg	127.264±0.113a	44.465±0.864b	6.399±0.037c	3.904±0.996d	4.456±0.006d
	Egg yolk	56.822±0.386a*	21.660±1.001b*	2.547±0.141c*	2.358±0.068c	2.286±0.045c*
µmax	Whole egg	0.031±0.000e	0.116±0.002d	0.478±0.004c	0.530±0.030b	0.616±0.002a
	Egg yolk	0.024±0.001d*	0.104±0.002c*	0.587±0.010b*	0.973±0.013a*	0.972±0.001a*
r2	Whole egg	0.999±0.000	0.994±0.006	0.998±0.002	0.965±0.025	0.960±0.001
	Egg yolk	0.995±0.001	0.997±0.000	0.994±0.004	0.997±0.002	0.994±0.004

Values are means±STD (n=125).
Small letters mean within a row with different superscripts in are significantly different at the p<0.05 level.
^* Values between sample are significantly different at the p<0.05 level.
LPD, lag phase duration (h); µ_max, maximum specific growth rate (Log CFU/mL/h); r², coefficient of determination.