Microbiological quality of egg liquid products

Authors

  • Olga Cwiková Mendel University in Brno, Department of Food Technology, Zemědělská 1, 61300 Brno
  • Šárka Nedomová Mendel University in Brno, Department of Food Technology, Zemědělská 1, 61300 Brno

DOI:

https://doi.org/10.5219/351

Keywords:

egg liquid substances, total aerobic count, coliform bacteria, enterococci, staphylococci, moulds and yeast

Abstract

Egg liquid products are most commonly used as semi-products in different branches of food industry and catering industry. The main goal of this work was to assess the microbiological quality of egg liquid products (liquid pasteurized egg white, pasteurized egg yolk with sugar 33%, pasteurized whole egg-blend) sampled in a period from April until February, and evaluate whether parameters such as the total aerobic count (TAC), coliform bacteria (KFB), enterococci, staphylococci, moulds and yeast changed significantly during this period of time. Microbiological analysis detected the highest (P <0.05) total aerobic count in egg yolk (2.8 log CFU.ml-1). The incidence of coliform bacteria was also highest (P <0.05) in egg yolk (1.7 log CFU.ml-1) but very low in egg white and whole egg. The highest count (P <0.05) of enterococci was detected in samples of egg white (1.0 log CFU.ml-1). The counts of staphylococci, moulds and yeast were particularly high (P <0.05) in egg yolk (1.2 log CFU.ml-1 for staphylococci and 1.1 log CFU.ml-1 for moulds and yeast). Statistical analysis showed (P >0.05) no correlation between respective seasons and microbial counts for any of the egg substances investigated. It follows from our results that all analysed egg products comply with the TAC limit defined by Council Directive (EC) 89/437/EEC on hygiene and healthy problems affecting the production of egg products, however, all egg products analysed in our study would fail to meet the required criteria for other groups of microorganisms.

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Published

2014-05-01

How to Cite

Cwiková, O. ., & Nedomová, Šárka . (2014). Microbiological quality of egg liquid products. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 114–118. https://doi.org/10.5219/351

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