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Iron and the Bacterial Spoilage of Shell Eggs
Author(s) -
GARIBALDI J. A.,
BAYNE H. G.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00057.x
Subject(s) - food spoilage , bacteria , achromobacter , proteus , alcaligenes , salmonella , microbiology and biotechnology , pseudomonas , biology , food science , escherichia coli , biochemistry , genetics , gene
SUMMARY The finding that iron has a profound effect in increasing both the rate and extent of Pseudomonas spoilage of experimentally infected shell eggs was extended to other egg spoilage bacteria. All bacteria tested were so affected. These gram‐negative bacteria included five strains of Proteus , three of Paracolobactrum , two of Alcaligenes , two of Aerobacter , two of Achromobacter , and two of Salmonella.