ShareSummary
OBSERVATIONS OF THE SURVIVAL OF MICROORGANISMS IN EGGS AFTER PASTEURISATION AT 338 K (35 C) FOR 3 MIN. THEY ARE MAINLY CORYNEFORM BACTERIA, BUT COCCI AND BACILLI ARE DETECTED TOO. CORYNEFORMS BEST RESIST HEAT: THEY SURVIVE 60 MIN. AT 338 K. THEIR FREEZING TO ABOUT 255 K (-18 C) IN LIQUID EGGS HAS PRACTICALLY NO EFFECT ON THEIR VIABILITY. (Bull. bibliogr. CDIUPA, FR., 13, N.6, JUNE 1979, 131809.
Details
- Original title: HEAT-TREATMENT BACTERIA IN PASTEURIZED WHOLE EGG.
- Record ID : 1981-0175
- Languages: English
- Source: J. appl. Bacteriol. - vol. 46 - n. 3
- Publication date: 1979
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Indexing
- Themes: Eggs and egg products
- Keywords: Microbiology; Egg; Freezing
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