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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- Author(s) : FERRANDO R.
- Date : 1987
- Languages : French
- Source: Bull. Acad. natl. Méd. - vol. 171 - n. 6
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CONTAMINATION OF LIQUID WHOLE EGGS BY -SALMONEL...
- Author(s) : SUZUKI A.
- Date : 1981
- Languages : Japanese
- Source: J. Food hyg. Soc. Jap. - vol. 22 - n. 3
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STORAGE STABILITY OF LIQUID EGG PRODUCTS BELOW ...
- Author(s) : IMAI C., SAITO J., ISHIKAWA M.
- Date : 1986
- Languages : English
- Source: Br. Poult. Sci. - vol. 65 - n. 9
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RATIONAL CONDITIONS FOR THE FROZEN STORAGE OF A...
- Author(s) : FROLOV V. L.
- Date : 1984
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
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GERM COUNT AND DYNAMICS OF PATHOGENIC GERMS IN ...
- Author(s) : STEINER G.
- Date : 1982
- Languages : German
- Source: Mon.hefte Vet.med. - 37; 875-877; 7 ref.
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