Microbial Spoilage Of Raw Eggs In Cottage Level Poultry Farm

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Authors

  • Juli Kumari
     ,IN
  • P. Prasad
     ,IN
  • Anita Kumari Goswami
     ,IN

Keywords:

Bacterial spoilage, eggs, psychrotrophy, rotten egg

Abstract

In the hygienic territory area and healthy breeding conditions, the egg content is good enough for human consumption and free from microbes. But the egg shell surface can be contaminated by number of microorganisms, including the putative food spoilage microorganisms. Egg breaking systematically involves the contamination of egg white and egg yolk through contact with the spoiled shells, thus giving rise to highly perishable egg products. The aim of the present review is to propose a global overview on microbial spoilage of shell eggs. The spoilage characteristics, according to the type of the flora involved, and the methods already available for controlling, reducing or detecting spoilage events are described for eggs.

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Published

2021-06-09

How to Cite

Kumari, J., Prasad, P., & Goswami, A. K. (2021). Microbial Spoilage Of Raw Eggs In Cottage Level Poultry Farm. Journal of Indian Dietetics Association, 40(2), 26–30. Retrieved from https://www.informaticsjournals.com/index.php/jida/article/view/27900

Issue

Volume 40, Issue 2, December 2017

Section

Articles

 

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