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GERM COUNT AND DYNAMICS OF PATHOGENIC GERMS IN LIQUID WHOLE EGG.

[In German. / En allemand.]

Author(s) : STEINER G.

Type of article: Periodical article

Summary

DISCUSSED ARE SEVERAL FACTORS WITH IMPACT UPON GERMS IN EGG MATTER, IN THE PRODUCTION OF EGG-CONTAINING FOODSTUFF. OVERALL GERM COUNT, PH, AND PRODUCT ODOUR ARE LIKELY TO BE AFFECTED BY THE CONDITIONS UNDER WHICH WHOLE-EGG MATTER IS STORED. SALMONELLAE AND STAPHYLOCOCCI ARE UNLIKELY TO LIVE AND GROW IN WHOLE-EGG MATTER ALWAYS STORED AT TEMPERATURES BETWEEN 277 AND 279 K (4 AND 6 DEG C).

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-1432
  • Languages: German
  • Source: Mon.hefte Vet.med. - 37; 875-877; 7 ref.
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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