The distribution and level of Campylobacter jejuni throughout broiler processing was evaluated. Six trials were conducted at three broiler processing plants to determine the occurrence of C. jejuni on commercial broilers as affected by specific processing functions. Counts were determined at specific sampling stations throughout the plants, and patterns of counts among sampling stations and plants were observed. Between 1,100 and 5,500 C. jejuni/1,000 cm2 skin surface (represents half the skin surface area of one defeathered broiler) were found on birds entering the three plants. Increases in C. jejuni levels were associated with both the picking and evisceration operations. Broiler carcasses ready for packaging contained approximately 50 organisms/1,000 cm2. Campylobacter jejuni was also recovered from gizzard samples, carcass and gizzard chill water, and swab samples taken of selected equipment surfaces.

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Functional characteristics of whole egg and selected egg substitute products have been compared. Custards made from the egg substitutes exhibited less sag and spread than did the whole egg custards, indicating that the chemical stabilizers added to the substitute products are functionally effective. Yellow cakes prepared from whole eggs, although smaller in cross sectional area than the substitute cakes, were judged to be superior in both flavor and overall acceptability. Scrambled egg products prepared from whole egg were also superior to the substitute products in flavor, tenderness, and overall acceptability. Differences in the flavor attributes of these products have been associated with the presence of egg yolk components. (

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