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United States Department of Agriculture

Agricultural Research Service

Research Project: EGG PROCESSING SAFETY, QUALITY AND SECURITY

Location: Egg Safety and Quality

Title: Egg Microbiology Basics

Author
item Musgrove, Michael

Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: May 1, 2007
Publication Date: May 10, 2007
Citation: Musgrove, M.T. 2007. Egg Microbiology Basics. National Egg Quality School Proceedings. Basics of Microbiology. p.189.

Technical Abstract: Microbiology is the study of living microorganisms. This includes any single living animal not visible to the naked eye most of which are less than 0.1 mm in diameter. Bacteria, yeasts, molds, viruses, some algae and protozoans are considered microorganisms. Microbiology is a diverse field and food microbiology is an important discipline within it. All of these types of microorganisms can contaminate food and water and make people ill. However, some microorganisms, particularly bacteria, yeasts, and molds can even be beneficial – they can be manipulated to help preserve food or even to impart desirable flavors, textures, or psychoactive properties. When considering eggs, bacteria can pose a threat to human health when temperature abused or consumed raw or undercooked. Bacteria and fungi (yeasts and molds) can negatively affect product quality. Basics covered in this section include biological characteristics, growth requirements, and approaches to controlling or minimizing microbial contamination.

Last Modified: 7/28/2014
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