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Contaminants of liquid egg products

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Microbiology of the Avian Egg

Abstract

In most instances the liquid contents of a newly laid shell egg are free of bacterial contaminants. The eggshell, however, is exposed to numerous contaminants (Chapter 4). The shell, shell membranes, and bacterial inhibitors in the albumen (Chapter 3) protect the white and yolk of the egg from the general contaminants of the environment. When the shell and membranes are removed, this protection is gone. The yolk of the egg is an excellent medium for many bacteria so either liquid whole egg or egg yolk allows rapid bacterial growth if the temperature of a product is appropriate. Galyean et al. (1972) found that the lytic activity effect of lysozyme was lost when 10% of yolk or more was mixed with the albumen.

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  1. W. J. Stadelman
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Editors and Affiliations

  1. The University of Bath, UK

    R. G. Board (Professor of Food Microbiology) (Professor of Food Microbiology)

  2. Reading, UK

    R. Fuller (Intestinal Microbiology Consultant) (Intestinal Microbiology Consultant)

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© 1994 Springer Science+Business Media Dordrecht

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Stadelman, W.J. (1994). Contaminants of liquid egg products. In: Board, R.G., Fuller, R. (eds) Microbiology of the Avian Egg. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3060-2_7

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  • DOI: https://doi.org/10.1007/978-1-4615-3060-2_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6335-4

  • Online ISBN: 978-1-4615-3060-2

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