Microbial Control Summaries for Eggs and Egg Products

Microbial Control Summaries for Eggs and Egg Products -...

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Microbial Control Summaries for Eggs and Egg Products Control: Shell eggs Significant hazards Salmonella especially S. enteritidis Control measures Aimed at reducing the initial level of hazard Good sanitation in the farm Remove cracked eggs Aimed at reducing hazard Wash eggs Aimed at preventing an increase of hazard Refrigeration below 8 o C Avoid condensation Testing Extreme monitor program for Salmonella in order to verify effectiveness Spoilage Shell eggs dry and chilled (ICMSF. Microorg. In Foods , vol. 6. 2005) Control: Dried Eggs Significant hazards Salmonella especially S. enteritidis Control measures Aimed at reducing the initial level of hazard Good sanitation in the farm Remove cracked eggs Aimed at reducing hazard Hot storage Reduction of moisture Aimed at preventing an increase of hazard Use of proper equipment Sanitize equipment Avoid recontamination Maintain dry product and environment
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This note was uploaded on 09/30/2011 for the course FDST 4030 taught by Professor Harrison during the Fall '11 term at University of Georgia Athens.

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Microbial Control Summaries for Eggs and Egg Products -...

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