Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives

► More than 5-log-reductions of 7 Salmonella serovars in LWE at 52 °C. ► PEF followed by heat and TC: an alternative to LWE heat pasteurization treatments. ► PEF reduces heat resistance of Salmonella Enteritidis in LWE. ► PEF and TC reduced 92-fold heat resistance of Salmonella Enteritidis in LWE.