Factors affecting microbial contamination of market eggs: A review
2014
Svobodova, J., Czech University of Life Sciences, Prague (Czech Republic). Faculty of Agrobiology, Food and Natural Resources | Tumova, E., Czech University of Life Sciences, Prague (Czech Republic). Faculty of Agrobiology, Food and Natural Resources
The aim of the review was to analyze the ways of microbial contamination, the protective mechanism of egg, and factors that affect the quantity of contamination and microbial penetration. Eggs can be contaminated during their formation in the infected reproductive organs of hens or after laying, when eggs are exposed to contaminated environment. The eggs are equipped against microbial contamination by several protective mechanisms comprising the presence of cuticle, eggshell, eggshell membranes, occurrence of some antibacterial proteins, and high pH value of albumen. There are several factors that affect the quantity of microbial contamination and penetration such as species of bacteria, the amount of microorganisms, storage conditions, quality of eggshell or number of pores.
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