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Chapitre D'ouvrage Année : 2014

Microbial Spoilage of Eggs and Egg Products

Résumé

This chapter focuses on microbial spoilage of shell eggs and egg products and reviews the spoilage characteristics, according to the type of product and the flora involved. The methods available for monitoring, reducing, and detecting the spoilage of egg and egg products also are reviewed.[br/] [br/] [br/] Under healthy breeding conditions, the egg content is generally sterile. It can be contaminated by a diversified microbiota-containing food spoilage microorganisms. Moreover, 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. This article describes the spoilage characteristic and microbial flora of eggs and egg products. Additionally, several methodologies are highlighted, allowing for the control, reduction, or detection of the spoilage of egg and egg products
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Dates et versions

hal-01123383 , version 1 (04-03-2015)

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Marie-Clarisse Techer, Florence Baron, Sophie Jan. Microbial Spoilage of Eggs and Egg Products. Encyclopedia of Food Microbiology, seconde édition volume 3, Academic Press - Elsevier, 3248 p., 2014, 978-0-12-384730-0. ⟨10.1016/B978-0-12-384730-0.00371-2⟩. ⟨hal-01123383⟩
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