Effect of dehydration upon bacterial flora of eggs

Bord, George G. De

doi:10.1016/s0016-0032(25)90859-9

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“…Since Escherichia, Aerobacter, Proteus, Alkaligenes, and Pseudomonas were not found in the platings made 55 days after the packaging of the samples, it seems probable that the genera of bacteria frequently found associated with fresh eggs- Haines (1939) and Funk (1943)-do not survive very long in this product. This observation is in agreement with DeBord (1925) and Stuart, Hall, and Dicks (1942).…”

Section: Bacterial Coulztssupporting

confidence: 93%

“…As the product is stored the significance of the bacterial flora a t a particular time is difficult to appraise. Some emphasis must first be placed upon the bacterial flora of fresh liquid eggs, and the powder made therefrom, before the bacteriology of stored egg powder can be interpreted.The work of DeBord (1925), Stuart, Hall, and Dicks (1942), Funk (1943), and Gibbons and Fulton (1943 indicates that the bacteria present in the fresh, dried egg powder is largely determined by the following factors: (1) the number and kind of bacteria in the liquid whole egg, (2) the temperature to which the product is subjected while being processed and then stored, (3) the activity of lysozyme, (4) whether or not the eggs are pasteurized before being broken out, (5) the evenness as well as the method of drying, and (6) the amount of moisture in the finished product. Obviously, insanitary conditions in the plant and carelessness in breaking and handling the eggs would contribute still more organisms to the product.…”

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STUDIES ON THE BACTERIOLOGY OF STORED, DRIED EGG POWDER¹

Hartsell

1944

Journal of Food Science

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With ever-larger quantities of dried egg powder being used by the armed forces and lend-lease, problems relating to control of the quality of the product become very important. The total numbers of bacteria in the fresh product are but one standard by which the quality of wholeegg powder is measured. As the product is stored the significance of the bacterial flora a t a particular time is difficult to appraise. Some emphasis must first be placed upon the bacterial flora of fresh liquid eggs, and the powder made therefrom, before the bacteriology of stored egg powder can be interpreted.The work of DeBord (1925), Stuart, Hall, and Dicks (1942), Funk (1943), and Gibbons and Fulton (1943 indicates that the bacteria present in the fresh, dried egg powder is largely determined by the following factors: (1) the number and kind of bacteria in the liquid whole egg, (2) the temperature to which the product is subjected while being processed and then stored, (3) the activity of lysozyme, (4) whether or not the eggs are pasteurized before being broken out, (5) the evenness as well as the method of drying, and (6) the amount of moisture in the finished product. Obviously, insanitary conditions in the plant and carelessness in breaking and handling the eggs would contribute still more organisms to the product. However, there appears to be general agreement among investigators that the lower the total bacterial count in the liquid eggs just prior to drying, the higher will be the quality of the dried egg powder. To accomplish this purpose Mallmaim and Churchill (1942) have recommended a procedure for following the eggs through the plant with the help of a direct microscopic test so that a desirable bacterial count can be obtained in the fresh egg powder. Furthermore, DeBord (1925) has shown that when powder is prepared from eggs with a high bacterial count in the liquid state, rancidity develops sooner ; and bacterial counts are higher in the stored product than when eggs of good quality are used. It is also recognized that dehydration of whole liquid eggs is largely responsible for a sharp reduction in the total bacterial count in the first few days of storage.Though it would appear that the study of bacteria present in egg powder stored for considerable time would bear very little relation to the quality of the product before processing, some information of value This work has been done in co-operation with the Departments of Poultry Husbandry and Agricultural Chemistry of the Purdue Agricultural Experiment Station, and the Food Subsistence Research Laboratory of the Quartermaster Corps, U. 8. Army. The author wishes to take this opportunity to acknowledge his indebtedness t o Dr. B. B.Bohren who secured the samples and made several constructive suggestions as the research work progressed. 503

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Section: Bacterial Coulztssupporting

confidence: 93%

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confidence: 99%