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BACTERIAL GROWTH IN WHOLE EGG AND EGG SUBSTITUTES INCLUDING INOCULATION WITH
Author(s) -
PAUL MARIANNE E.,
POTTER NORMAN N.
Publication year - 1978
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.1365-2621.1978.tb02425.x
Subject(s) - titratable acid , pasteurization , food science , clostridium perfringens , inoculation , anaerobic exercise , bacterial growth , biology , flora (microbiology) , fatty acid , microbiology and biotechnology , chemistry , bacteria , biochemistry , immunology , physiology , genetics
ABSTRACT Bacterial growth patterns in liquid egg and two commercially produced egg substitutes were similar. Total aerobic, anaerobic, proteolytic and lipolytic populations of the products’ normal flora along with pH, titratable acidity and free fatty acid levels were determined at 2°C and 12°C over periods up to 28 days at the lower temperature. Bacterial populations increased substantially in all products except fresh and pasteurized egg at 2°C. Decreases in pH and increases in titratable acidity and free fatty acid levels generally paralleled bacterial growth. S. aureus and C. perfringens inoculated into the egg products in small numbers were outgrown by the natural flora present. S. aureus populations increased slightly over a period of about 4 days at 12°C and then tended to decline. C. perfringens declined rapidly or did not grow in any of the products at 12°, 20° and 37°C although total anaerobic counts increased considerably.