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Modelling survival behaviour of Salmonella enterica ser. Enteritidis, Typhimurium and Tennessee on table eggs during storage at different temperatures.
- Author(s) : PASQUALI F., KLEIN G., REICH F., et al.
- Publication date: 2016/01
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 59
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Salmonella in table eggs from farm to retail: when is cooling required?
- Author(s) : GROSS S., JOHNE A., ADOLPHS J., et al.
- Publication date: 2015/01
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 47
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IIR document

Effect of freezing storage on inactivation of Escherichia Coli in liquid whole egg with sucrose and high hydrostatic pressure treatment.
- Author(s) : UENO S., HAYASHI M., IGUCHI A., et al.
- Publication date: 2015/08/16
- Languages : English
- Source: Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
- Formats : PDF
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The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage.
- Author(s) : GUO D., PAN Q., HUANG Q., YI Y., WANG H., XU W.
- Publication date: 2022/03
- Languages : English
- Source: Applied Sciences - 12 - 5
- Formats : PDF
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Identification of Enterobacteriaceae from washed and unwashed commercial shell eggs.
- Author(s) : MUSGROVE M. T., JONES D. R., NORTHCUTT J. K., et al.
- Publication date: 2004/11
- Languages : English
- Source: Journal of Food Protection - vol. 67 - n. 11
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Variations in external and internal microbial populations in shell eggs during extended storage.
- Author(s) : JONES D. R., MUSGROVE M. T., NORTHCUTT J. K.
- Publication date: 2004/12
- Languages : English
- Source: Journal of Food Protection - vol. 67 - n. 12
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Process de production agressif pour les oeufs : qui ose refroidir, chauffer et ventiler ?

Aggressive production process for eggs: who dares cool, heat and ventilate?
- Publication date: 2008/10
- Languages : French
- Source: Cool Comf. - vol. 10 - n. 39
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Confezionamento in atmosfera protettiva di uova fresche con guscio.

Modified atmosphere packaging of fresh shell eggs.
- Author(s) : ROCCULI P., TYLEWICZ U., COCCI E., et al.
- Publication date: 2008/10
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 47 - n. 484
- Formats : PDF
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Research on the splash of cooked food with soup during vacuum cooling process.

[In Chinese. / En chinois.]
- Author(s) : FAN L., LI B., LEI H., et al.
- Publication date: 2012/04
- Languages : Chinese
- Source: Journal of Refrigeration - vol. 33 - n. 144
- Formats : PDF
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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.
- Publication date: 2005/12
- Languages : English
- Source: Journal of Food Protection - vol. 68 - n. 12
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Effect of refrigeration on in vitro penetration of Salmonella enteritidis through the egg yolk membrane.
- Author(s) : GAST R. K., HOLT P. S., GURAYA R.
- Publication date: 2006/06
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 6
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Storage of eggs: assessment of quality of foodstuffs. [Proceedings of the meetings]: Cambridge, United Kingdom, April 6-11, 1956.
- Organiser : IIF-IIR
- Publication date: 1956
- Languages : English
- Formats : Hard copy, PDF
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Survival of inoculated Salmonella on the shell of hens’ eggs and its potential significance.
- Author(s) : BOTEY-SALÓ P., ANYOGU A., VARNAM A. H., et al.
- Publication date: 2012/12
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 28 - n. 2
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[Proceedings of the meetings of the] commission 4: Karlsruhe, Germany, May 19-21, 1965.
- Organiser : IIF-IIR
- Publication date: 1965
- Languages : French
- Formats : PDF, Hard copy
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Effect of temperature and time of storage on protein stability and anti-Salmonella activity of egg white.
- Author(s) : REHAULT-GODBERT S., BARON F., MIGNON-GRASTEAU S., et al.
- Publication date: 2010/09
- Languages : English
- Source: Journal of Food Protection - vol. 73 - n. 9
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Cooling helps eggs fight salmonella

A team from Purdue University has demonstrated that lysozyme activity could be increased by as much as 50%, thanks to the addition of carbon dioxide or to a cooling process which causes carbon dioxide to be sucked inside the shell.
- Publication date : 2012/08/03
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