PRESERVATION OF EGGS: II. SURFACE CONTAMINATION ON EGG-SHELL IN RELATION TO SPOILAGE

1942 ◽  
Vol 20d (10) ◽  
pp. 291-296 ◽  
Author(s):  
F. T. Rosser
Keyword(s):  
Storage Period ◽  
Close Relation ◽  
Surface Contamination ◽  
Wash Water ◽  
Mould Growth ◽  
Internal Contamination ◽  
Shell Eggs ◽  
Adverse Conditions ◽  
Egg Shell ◽  
Mould Contamination

The method devised to measure surface contamination on shell eggs was to wash eggs with water in a "Waring blendor" and make bacteriological and mould counts on the wash water. To determine the degree of internal contamination, a small electric hand drill was used to cut holes in the shell in order to remove the egg contents under sterile conditions. The egg meats were mixed in the blendor before plating.External mould growth, after storage for six weeks, under adverse conditions of both temperature and humidity, did not bear any close relation to the amount of mould contamination initially present on the shell. Both oil dipping and handling stimulated the growth of external moulds.Internal spoilage, as determined by candling at the end of the storage period, was greatest for eggs having a high initial shell count and least for those with a low initial count. Oiling, or disinfecting with hydrogen peroxide followed by an oil dip, did not reduce spoilage. Storage life was increased by strict observance of recognized sanitary practices.

scholarly journals Exposure to Indoor Mouldy Odour Increases the Risk of Asthma in Older Adults Living in Social Housing

2019 ◽  
Vol 16 (14) ◽  
pp. 2600 ◽  
Author(s):  
Loveth Moses ◽  
Karyn Morrissey ◽  
Richard A. Sharpe ◽  
Tim Taylor
Keyword(s):  
Older Adults ◽  
Older People ◽  
Asset Management ◽  
Social Housing ◽  
Western World ◽  
Mould Growth ◽  
Building Type ◽  
Indoor Mould ◽  
Mould Contamination

Background: Indoor dampness is thought to affect around 16% of European homes. It is generally accepted that increased exposure to indoor dampness and mould contamination (e.g., spores and hyphae) increases the risk of developing and/or exacerbating asthma. Around 30% of people in the Western world have an allergic disease (e.g., allergy, wheeze and asthma). The role of indoor mould contamination in the risk of allergic diseases in older adults is yet to be fully explored. This is of interest because older people spend more time indoors, as well as facing health issues due to the ageing process, and may be at greater risk of developing and/or exacerbating asthma as a result of indoor dampness. Methods: Face-to-face questionnaires were carried out with 302 participants residing in social housing properties located in South West England. Self-reported demographic, mould contamination (i.e., presence of mould growth and mouldy odour) and health information was linked with the asset management records (e.g., building type, age and levels of maintenance). Multivariate logistic regression was used to calculate the odd ratios and confidence intervals of developing and/or exacerbating asthma, wheeze and allergy with exposure to reported indoor mould contamination. We adjusted for a range of factors that may affect asthma outcomes, which include age, sex, current smoking, presence of pets, education, and building type and age. To assess the role of mould contamination in older adults, we compared younger adults to those aged over 50 years. Results: Doctor-diagnosed adult asthma was reported by 26% of respondents, 34% had current wheeze while 18% had allergies. Asthma was common among subjects exposed to reported visible mould (32%) and reported mouldy odour (42%). Exposure to visible mould growth and mouldy odour were risk factors for asthma, but not for wheeze or allergy. Exposure to mouldy odour increased the risk of asthma in adults over the age of 50 years (odds ratio (OR) 2.4, 95% confidence interval (CI) 1.10–5.34) and the risk was higher for females than for males (OR 3.5, 95% CI 1.37–9.08). These associations were modified by a range of built environment characteristics. Conclusions: We found that older adults living in social (public) housing properties, specifically women, may be at higher risk of asthma when exposed to mouldy odour, which has a number of implications for policy makers and practitioners working in the health and housing sector. Additional measures should be put in place to protect older people living in social housing against indoor damp and mould contamination.

Use of Luminescent Strains of Salmonella enteritidis To Monitor Contamination and Survival in Eggs

1996 ◽  
Vol 59 (9) ◽  
pp. 915-921 ◽  
Author(s):  
JINRU CHEN ◽  
ROBERT C. CLARKE ◽  
MANSEL W. GRIFFITHS
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Salmonella Enteritidis ◽  
Room Temperature ◽  
Storage Conditions ◽  
Inoculum Size ◽  
Plate Count ◽  
Shell Eggs ◽  
Egg Shell ◽  
Scanning Electron

Fresh and retail eggs were exposed to luminescent S. enteritidis cultures containing from 104 to 109 CFU/ml at either room temperature (approximately 21°C) for 3 days or 40°C for 16 h. The entry of S. enteritidis through egg shell was evidenced by luminescence in the eggs which was visualized using an Image Quantifier. The rate of contamination of the eggs increased with increasing inoculum size. Scanning electron microscopy was used to confirm the position of S. enteritidis cells in the eggs. The survival rate of the Salmonella cells in liquid eggs and whole shell eggs during storage at 4°C was investigated. Although S. enteritidis did not grow in eggs during storage at 4°C for up to 8 weeks, cells were able to survive. Under these storage conditions, the count was reduced by 1.7 to 2.5 log cycles per g in liquid egg and 0.8 to 1.4 log cycle per g in whole shell eggs. Similar trends were observed using both plate count and luminescence to monitor survival.

Cryogenic Gas for Rapid Cooling of Commercially Processed Shell Eggs Before Packaging

1995 ◽  
Vol 58 (4) ◽  
pp. 389-394 ◽  
Author(s):  
PATRICIA A. CURTIS ◽  
KENNETH E. ANDERSON ◽  
FRANK T. JONES
Keyword(s):  
Salmonella Enteritidis ◽  
Egg Quality ◽  
Storage Period ◽  
Cryogenic Cooling ◽  
Commercial Application ◽  
Rapid Cooling ◽  
Shell Eggs ◽  
Significant Difference ◽  
Haugh Unit ◽  
Cryogenic Gases

Research was initiated to evaluate the effects on egg quality and microbial counts of rapidly cooling eggs by using cryogenic gases. Four trials were conducted utilizing a 2 × 2 factorial design with cryogenic cooling and Pseudomonas inoculation as the main variables. The 1440 eggs used in each trial were evaluated for cracked shells, Haugh units, and albumen pH. Cryogenically cooled treatment groups were successfully cooled from 37°C to 7°C in significantly less time than in a traditionally cooled pallet. The Haugh unit values obtained from traditionally cooled eggs were significantly (P > .001) lower than those from cryogenically cooled eggs. There was no significant difference in the albumen pH of the two groups. Internal and external bacterial counts revealed significantly fewer bacteria in the interior of cryogenically cooled eggs than in the interior of traditionally cooled eggs. However, after a 30-day storage period at 7°C, no difference was found in external and internal bacterial contamination rates. The results of this trial suggest that rapid cooling with cryogenic gases could be used in conjunction with current commercial egg processing to cool eggs prior to packaging. The successful commercial application of this procedure would reduce egg temperatures as well as the likelihood of Salmonella enteritidis growth in or on eggs. Thus, consumers would be provided with safer commercially processed shell eggs. In addition, the Haugh unit data indicate that rapid cooling with cryogenic gases enhances the quality of commercially processed shell eggs.

INFLUENCE OF DETERGENTS AND DISINFECTANTS ON THE QUALITY INDICATORS OF EDIBLE HEN EGGS WASHED AND DISINFECTED

2020 ◽  
pp. 258-269
Author(s):  
S. Gordynets ◽  
L. Charniauskaya ◽  
J. Yakhnovets ◽  
S. Kosyanenko ◽  
A. Kiselev
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Control Group ◽  
Organoleptic Evaluation ◽  
Air Chamber ◽  
Egg Density ◽  
Egg Shells ◽  
Egg Shell ◽  
Ammonium Compounds ◽  
Experimental Group

The article presents the results of evaluating the effect of detergent and various disinfectants used for sanitary treatment of the surface of egg shells of hen edible on their quality and safety indicators. Four disinfectants belonging to different groups of drugs were selected for research: «SUNWAY DES» (peroxide), «Silversil Des» (silver-containing), «Lanex» (quaternary-ammonium compounds), «Catelon 502» (containing peracetic acid). A decrease of the mass of all samples of eggs during the whole storage period (35 days) 5,6–6,6% of initial, was increasing the height of the air chamber eggs 2,3–2,9 times, with the largest increase was in specimens treated by «Silvercel Des» and «Lanex». The decrease in egg density in salt solution was at the same level in all experimental samples. There was a decrease in the yolk index by 7,7% in the control sample and by 16,3–19,0% in the experimental samples, but the yolk shell did not break in all cases. By the end of the shelf eggs life, the shell thickness and elastic deformation met the requirements. According to microbiological indicators, all egg samples during 33 days of storage met the requirements of the technical normative legal acts. Organoleptic evaluation of eggs at 16 and 35 days of storage allowed us to establish that the best, closest in organoleptics to the eggs of the control group, were the eggs of the 1st experimental group, and the worst, according to the conclusion of the majority of tasters, were the eggs of the 3rd experimental group. Based on a comprehensive analysis of the research, it was found that «SUNWAY DES» and «Catelon 502» disinfectants can be recommended for disinfecting the surface of the egg shell of edible hen eggs.

scholarly journals Peroxidase Catalyzed Chemical Dip, Egg Shell Surface Contamination, and Hatching

1996 ◽  
Vol 5 (1) ◽  
pp. 6-13 ◽  
Author(s):  
Fueng-Lin Kuo ◽  
J.B. Carey ◽  
S.C. Ricke ◽  
S.D. Ha
Keyword(s):  
Surface Contamination ◽  
Shell Surface ◽  
Egg Shell

PRESERVATION OF EGGS. I.: TREATMENTS FOR MAINTAINING QUALITY IN SHELL EGGS AT ORDINARY TEMPERATURES

1942 ◽  
Vol 20d (3) ◽  
pp. 57-70 ◽  
Author(s):  
F. T. Rosser ◽  
W. H. White ◽  
A. H. Woodcock ◽  
D. A. Fletcher
Keyword(s):  
Carbon Dioxide ◽  
Growth Inhibitor ◽  
Growth Inhibitors ◽  
Mould Growth ◽  
Shell Eggs ◽  
Volatile Solids ◽  
Subsequent Storage ◽  
Micro Organisms ◽  
Moisture Resistant ◽  
Effective Growth

Cultural studies demonstrated the fungicidal value of urea and dimethylol urea and the effectiveness of the vapours of certain volatile solids as mould growth inhibitors. A method for preparing sterile artificial eggs for mould studies was developed.Investigations on 21 treatments for preserving eggs at high temperatures indicated that the best results would be obtained by the following procedure: conditioning with carbon dioxide to lower the pH, treating shell surfaces with a disinfectant to reduce contamination followed by effective sealing, preferably with a substance having properties that would prevent both growth and entrance of contaminants during subsequent storage. Dimethylol urea was the most effective growth inhibitor for micro-organisms and vaseline proved to be the best sealing agent. Satisfactory results were obtained by dipping eggs in polyvinyl alcohol treated with dimethylol urea and by packing oil dipped eggs in moisture resistant bags.

Survival of Listeria monocytogenes on the Surface of Egg Shells and During Frying of Whole and Scrambled Eggs

1992 ◽  
Vol 55 (11) ◽  
pp. 862-865 ◽  
Author(s):  
R. E. BRACKETT ◽  
L. R. BEUCHAT
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Period ◽  
High Population ◽  
Log10 Reduction ◽  
Internal Temperature ◽  
Shell Eggs ◽  
Wash Buffer ◽  
Tryptose Phosphate Broth ◽  
Egg Shells

Studies were done to determine the survival characteristics of Listeria monocytogenes on shell eggs and after cooking raw whole and scrambled eggs by frying. Samples were inoculated with low or high populations of a five-strain mixture of L. monocytogenes. Survival of the organism on shells of unbroken eggs was monitored over a 6-week storage period at 5 and 20°C. The presence of L. monocytogenes was determined by subjecting egg samples to primary enrichment in tryptose phosphate broth followed by plating the broth on Lee Modified Oxford agar. Enumeration was done by directly plating serially diluted wash buffer from shell eggs and diluted fried eggs directly on Lee Modified Oxford agar. Both low (102 CFU per egg) and high (104 CFU per egg) populations of L. monocytogenes on the surface of egg shells decreased to <10 CFU per egg after 6 d of storage at 5 and 20°C. Frying whole eggs “sunnyside up” until albumen was partially coagulated reduced both low (102 CFU/g) and high (105 CFU/g) populations of L. monocytogenes by only 0.4 log10 CFU/g. In contrast, frying one or three scrambled eggs to an internal temperature of 70–73°C reduced low (102 CFU/g) populations of L. monocytogenes to undetectable and <102 CFU/g, respectively. Frying three scrambled eggs containing high (105 CFU/g) populations caused a 3 log10 reduction. Frying one scrambled egg containing a high population resulted in <102 CFU/g. Both low (104 CFU/g) and high (107 CFU/g) populations of L. monocytogenes remained unchanged or decreased slightly when raw slightly beaten whole eggs were allowed to stand for up to 3 h at 20°C.

Variations in External and Internal Microbial Populations in Shell Eggs during Extended Storage

2004 ◽  
Vol 67 (12) ◽  
pp. 2657-2660 ◽  
Author(s):  
D. R. JONES ◽  
M. T. MUSGROVE ◽  
J. K. NORTHCUTT
Keyword(s):  
Storage Period ◽  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Microbial Quality ◽  
Shell Eggs ◽  
External Shell ◽  
Processing Line ◽  
Yeasts And Molds

The current project was conducted to determine the microbial quality of commercially processed shell eggs during extended storage. Unwashed eggs were collected at the accumulator before entering the processing line. Washed eggs were retrieved after placement in flats. All eggs were stored on pulp flats at 4°C for 10 weeks. Twelve eggs from each treatment were rinsed on the day of collection and during each week of storage. After rinsing, eggs were sanitized in ethanol, and contents were aseptically collected. Total aerobes, yeasts and molds, Enterobacteriaceae, and pseudomonads were enumerated from shell rinses and pooled egg contents. During storage, no differences were found between unwashed and washed eggs for Enterobacteriaceae and pseudomonads in either shell rinses or contents. No differences were found between treatments for population levels of total aerobes or yeasts and molds in the egg contents throughout the storage period. Significant differences between treatments were found at each week of storage for external shell contamination by total aerobes. The highest unwashed egg contamination occurred at week 8 of storage and the lowest was at weeks 0 and 1 of storage. The highest shell contamination with aerobic bacteria on the washed eggs was found at week 0 of storage and the lowest was at week 7. Yeast and mold contamination determined by shell rinses was also significantly different between treatments at each week of storage. Commercially washed eggs were significantly less contaminated than were unwashed eggs for the populations monitored.

Impact of Commercial Processing on the Microbiology of Shell Eggs

2005 ◽  
Vol 68 (11) ◽  
pp. 2367-2375 ◽  
Author(s):  
MICHAEL T. MUSGROVE ◽  
DEANA R. JONES ◽  
JULIE K. NORTHCUTT ◽  
MARK A. HARRISON ◽  
NELSON A. COX
Keyword(s):  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Shell Eggs ◽  
E Coli ◽  
Processing Line ◽  
Commercial Processing ◽  
Egg Shell ◽  
Yeasts And Molds ◽  
Pooled Samples ◽  
Processing Steps

Shell egg microbiology has been studied extensively, but little information is available on how modern U.S. processing conditions impact microbial populations. As regulations are being drafted for the industry, such information can be important for determining processing steps critical to product safety. Five different shell egg surface microbial populations (aerobic bacteria, yeasts and molds, Enterobacteriaceae, Escherichia coli, and Salmonella) were monitored at 12 points along the processing line (accumulator, prewash rinse, washer 1, washer 2, sanitizer, dryer, oiler, scales, two packer head lanes, rewash entrance, and rewash exit). Three commercial facilities were each visited three times, a total of 990 eggs were sampled, and 5,220 microbiological samples were subsequently analyzed. Although variations existed in concentrations of microorganisms recovered from each plant, the patterns of fluctuation for each population were similar at each plant. On average, aerobes, yeasts and molds, Enterobacteriaceae, and E. coli prevalence were reduced by 30, 20, 50, and 30%, respectively, by the end of processing. The microbial concentrations (log CFU per milliliter) in the egg rinse collected from packer head lanes were decreased by 3.3, 1.3, 1.3, and 0.5, respectively, when compared with those of rinses collected from eggs at the accumulator. Salmonella was recovered from 0 to 48% of pooled samples in the three repetitions. Higher concentrations of Salmonella were recovered from preprocessed than from in-process or ready-to-pack eggs. These data indicate that current commercial practices decrease microbial contamination of egg shell surfaces.

scholarly journals STUDYING THE EFFECT OF POST-HARVEST RIPENING ON THE QUALITY PARAMETERS OF RAPE AND BROWN MUSTARD OILSEEDS DURING STORAGE

2018 ◽  
Vol 56 (3) ◽  
pp. 366-381
Author(s):  
Z. V. Lovkis ◽  
A. V. Pchelnikova ◽  
V. N. Babodey ◽  
K. I. Zhakova
Keyword(s):  
Raw Materials ◽  
Morphological Characteristics ◽  
Storage Period ◽  
Close Relation ◽  
Oil Products ◽  
Raw Material ◽  
High Quality ◽  
Post Harvest ◽  
And Storage

Increase of vegetable oils production provides for the further improvement of oily raw materials storage technology. It is known that technological quality of oilseeds is formed in close relation to its morphological characteristics, as well as peculiarities of biochemical processes inside of seeds, depending on external conditions and their development phase. The paper presents comparative results of researches of dynamics of qualitative and biochemical parameters of rape and brown mustard oilseeds with and without post-harvest ripening during storage. Research has shown that in order to produce high-quality fat-and-oil products, oilseeds must necessarily undergo the ripening process in artificial conditions, where the seeds are taken after they reach ripeness level enough for harvesting. Considering that the main period of oilseed storage is mainly destructive, seeds that have not undergone post-harvest ripening have active disintegration process even in case they are stored in perfect conditions. This process considerably reduces quality of seeds and their storage period. Based on the researches, practical recommendations were developed for post-harvest ripening and storage of oilseeds. The presented research data can be used to optimize the existing technologies of oily raw material post-harvest ripening and storage, to increase process quality of processed seeds and obtain high-quality fat-and-oil products. Acknowledgements. The research described in this work was carried out within the framework of the state research program “Quality and efficiency of agroindustrial production” for 2016–2020 (subprogram “Food security”). 

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