engleski

Bacteriological contamination of egg products after thermal preservation process

Research was carried out to define the hygienic propriety of thermally treated eggs, i.e. eggs treated at pasteurization temperatures and those stored frozen.The average values of the number of the bacteria in the pasteuried yolk and egg white log 5.5 and 5.1, respectively, those in the frozen-pasteurized yolk and egg white were log 5.5 and 4.8 and in the frozen yolk and egg white were log 7.0 and 5.9. The contaminants Salmonella spp., Staphilococcus aureus, Clostridium spp., escherichia coli, Clostridium perfringens, Pseudomonas spp., Campylobacter jejuni and yersinia enterocolitica were tested for 306 ssamples of pasteurized and frozen products of eggs, egg-yolks and egg-whites. Presence of Salmonela spp. in the pasteurized yolk was 12%, Clostridium spp. 16%, E.coli 16%, and Proteus spp. 14%, but in the pasteurized egg white those bacteria were present in 10, 8%, 15.3%, 13, 8% and 10%. Staphylococcus aureus was isolated in yolk at 4, 4 and in white 4, 0% and Clostridium Perfringens 4, 0 and 1, 5% respectively.The bacteriological flora indicated that the degree of contamination of egg-products depends directlyon the degree of initial contamination and correlates with the technological egg-treatmant processes applied.

egg; yolk; white; bacterial contamination; processing

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