Preservation of egg and egg products from microbial spoilage

Preservation of egg and egg products from microbial spoilage

Introduction Eggs are a highly nutritious food that contains proteins, minerals, fats, iron, phosphorus vitamins (A, B, D, E, and K) needed by human beings. The fully mixed egg contains about 65% water, 12% proteins, and 11% fat. These various nutrient contents present in eggs make it an excellent source for bacterial microflora, including pathogenic bacteria. Thus, various preservation methods …

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Microbial spoilage of egg and egg products

Microbial spoilage of egg and egg products

Introduction Eggs are a highly nutritious food that contains proteins, minerals, fats, iron, phosphorus vitamins (A, B, D, E, and K). The eggs most commonly consumed by humans are the eggs are of hens, ducks, and quails.  The chicken’s egg, in particular, is very popular consists of the yolk (30-33%), albumen (60%), and the shell (9-12%). Egg yolk is about …

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Egg Yolk Agar

Egg Yolk Agar

Egg Yolk Agar, modified is based on the original formula for Egg Yolk Agar developed by McClung and Toabe for the isolation and differentiation of organisms based on Lecithinase and lipase production and proteolytic activity. Image Source: Noura El-Ahmady El-Naggar, DOI: 10.5897/AJMR11.346 Composition of Egg Yolk Agar Ingredients Gms/litre Casein enzymic hydrolysate 15.000 Papaic digest of soyabean meal 5.000 Yeast extract …

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