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Research Project:
Characterization of Bacterial Populations of Shell Eggs Throughout Commerical Processing
Location:
Poultry Processing and Meat Quality Research
Project Number: 6612-41420-008-02
Project Type:
Trust
Start Date: Jun 01, 2003
End Date: May 31, 2005
Objective:
To determine how specific microbiological populations are affected by various stages of commercial shell egg processing.
Approach:
This information will be obtained in the present study by collecting eggs at various stages of processing and analyzing them microbiologically. Eggs will be collected from commercial in-line facilities at the accumulator (before and after pre-wash wetting, if appropriate) and after each of the following steps of processing: the first washer, the second washer, sanitizing, drying, oiling, check detection/weighing, and packaging. In addition, for those facilities that rewash, eggs will be collected as they enter and before they exit the rewash belt. Egg shell and membrane will be sampled using a "crush and rub" technique.
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