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Outgrowth of Salmonellae and the physical property of albumen and vitelline membrane as influenced by egg storage conditions.

Author(s) : CHEN J., SHALLO THESMAR H., KERR W. L.

Type of article: Article

Summary

This study was designed to investigate the influence of storage time and temperature on the volume, weight and pH of egg albumen, the strength of the vitelline membrane and the outcome of inoculation of Salmonella Enteritidis control and inoculated eggs were stored at 4, 10 or 22°C for 6 weeks. Eggs stored at 4°C retained significantly more volume and weight and had a lower pH. The vitelline membranes of eggs stored at 4 and 10°C were more difficult to rupture. Salmonellae proliferated at 22°C. Refrigerated storage significantly improved safety and quality.

Details

  • Original title: Outgrowth of Salmonellae and the physical property of albumen and vitelline membrane as influenced by egg storage conditions.
  • Record ID : 2006-1347
  • Languages: English
  • Source: Journal of Food Protection - vol. 68 - n. 12
  • Publication date: 2005/12

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