Microbiological quality of egg liquid products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00217142" target="_blank" >RIV/62156489:43210/14:00217142 - isvavai.cz</a>
Result on the web
<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/351/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/351/pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/351" target="_blank" >10.5219/351</a>

Result language
angličtina
Original language name
Microbiological quality of egg liquid products
Original language description
Egg liquid products are most commonly used as semi-products in different branches of food industry and catering industry. The main goal of this work was to assess the microbiological quality of egg liquid products (liquid pasteurized egg white, pasteurized egg yolk with sugar 33%, pasteurized whole egg-blend) sampled in a period from April until February, and evaluate whether parameters such as the total aerobic count (TAC), coliform bacteria (KFB), enterococci, staphylococci, moulds and yeast changed significantly during this period of time. Microbiological analysis detected the highest (P <0.05) total aerobic count in egg yolk (2.8 log CFU.ml-1). The incidence of coliform bacteria was also highest (P <0.05) in egg yolk (1.7 log CFU.ml-1) but very lowin egg white and whole egg. The highest count (P <0.05) of enterococci was detected in samples of egg white (1.0 log CFU.ml-1). The counts of staphylococci, moulds and yeast were particularly high (P <0.05) in egg yolk (1.2 log CFU.ml-1
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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