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Infection Routes of Bacteria into Chicken Eggs
Author(s) -
VADEHRA D. V.,
BAKER R. C.,
NAYLOR H. B.
Publication year - 1970
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.1365-2621.1970.tb12368.x
Subject(s) - food spoilage , pseudomonas aeruginosa , biology , bacteria , microbiology and biotechnology , wax , food science , biochemistry , genetics
SUMMARY: The area most prone to infection and consequent spoilage of eggs was identified. Different areas of the egg were coated with paraffin wax. The waxed eggs were exposed to infection by Pseudomonas aeruginosa and spoilage studied by ultraviolet light candling. The blunt end was found to be most vulnerable followed by the equitorial region and the small end.