NU FS363 Lecture Notes - Lecture 16: Proteus (Bacterium), Egg Salad, Alcaligenes

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS363
• Professor: Lynn Mc Mullen

Document Summary

The egg has two parts, the interior and the exterior. The interior is theoretically sterile but in practice this isn"t true because stuff can get inside the egg during formation in the chicken. For example the egg can become contaminated in the hens fallopian tube. These include the shell, cuticle and the membrane, which act as barriers. The high ph, natural antimicrobials, low non-protein nitrogen concentration and thickness of albumen. During the storage of eggs the white thins and the yolk membrane weakens, which makes it less effective at protecting against growth. Microorganisms that are the main concern for poultry products are: Environmental sources are a factor in contamination too. The dust, poop, feathers, rodents and wildlife in the chicken"s environment are culprits. During egg production the chickens start in a laying barn where the eggs are collected from, the eggs are then washed. The eggs move on to candling and then packaging.