Cryogenic gas for rapid cooling of commercially processed shell eggs before packaging.

Author(s) : CURTIS P. A., ANDERSON K. E., JONES F. T.

Type of article: Article

Summary

Research was initiated to evaluate the effects on egg quality and microbial counts of rapidly cooling eggs by using cryogenic gases. 1400 eggs were evaluated in each of the trials. Internal and external bacterial counts revealed significantly fewer bacteria in the interior of cryogenically cooled eggs than in the interior of traditionally cooled eggs. However, after a 30-day storage period at 7 deg C, no difference was found in external and internal bacterial contamination rates. In addition, rapid cooling with cryogenic gases enhances the quality of commercially processed shell eggs.

Details

Original title: Cryogenic gas for rapid cooling of commercially processed shell eggs before packaging.
Record ID : 1996-1692
Languages: English
Source: Journal of Food Protection - vol. 58 - n. 4
Publication date: 1995/04
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Eggs and egg products
Keywords: Microorganism; Liquid; Rapid chilling; Quality; Pseudomonas; Egg; Packaging; CO2