Heat resistance of Listeria species to liquid whole egg ultrapasteurization treatment

► Non-isothermal heating lag phase increased the thermotolerance of Listeria species in LWE. ► Isothermal ultrapasteurization provided 6.5-Log10 reductions of L. monocytogenes in LWE. ► 20′-heating-up phase and 70 °C/1.5′ reduced 5-Log10 of L. monocytogenes. ► L. monocytogenes was more heat resistant than Salmonella Senftenberg 775 W at 70 °C.