Detection of Decomposition in Liquid, Frozen, and Dried Eggs

Microbiological Standards and Handling Codes for Chilled and Frozen Foods. A Review

“…Jones and Pierce (1947) recommended that low bacterial levels on frozen fruits and vegetables were desirable for this reason. Lepper et al (1944) made a similar recommendation for eggs.…”

“…Salmonella 50 g*; Staphylococcus 0.1 g*; 37 C count Hobbs, 1959 2,000,000 Frozen meats. 22 C count FROZEN WHOLE EGGS Lepper et al, 1944Lepper et al, , 1956 5,000,000…”