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DETERMINING THE MICROBIAL QUALITY OF LIQUID EGGS USING A FILTRATE RELEASE TEST
Author(s) -
FILPPI JOYCE A.,
BANWART GEORGE J.
Publication year - 1973
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.1365-2621.1973.tb02796.x
Subject(s) - proteus mirabilis , odor , food science , pseudomonas aeruginosa , proteus , microbiology and biotechnology , pseudomonas , biology , chemistry , inoculation , bacteria , horticulture , escherichia coli , biochemistry , genetics , neuroscience , gene
Aseptically broken shell eggs were inoculated with Proteus mirabilis, Pseudomonas fragi and Streptococcus faecalis and incubated at room temperature (22° C). At intervals, the eggs were sampled and total microbial counts as well as a filtrate release test were conducted. As the bacterial numbers increased, an increase in filtrate volume was observed where counts exceeded 10 7 organisms per milliliter. When the counts were at this level, an off odor was often noticeable in the eggs.