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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: Yeast and Egg Contamination of Shell Eggs

Author
item Musgrove, Michael

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: February 2, 2007
Publication Date: February 15, 2007
Citation: Musgrove, M.T. 2007. Yeast and Egg Contamination of Shell Eggs. 2007 Proceedings of the Atlantic Poultry Conference, pp.1-10

Interpretive Summary: Poultry and eggs are often contaminated with microorganisms such as bacteria, yeasts, and molds. Bacteria such as Salmonella cause illness in human who eat eggs contaminated with them, particularly if the eggs are pooled, improperly refrigerated, and eaten raw or undercooked. Other bacteria such as Pseudomonas and Flavimonas are primarily with spoilage of eggs. Data presented includes summation of reports on counts from washed and unwashed eggs, air sampling, and possible means of decreasing the likelihood of microbial contamination.

Technical Abstract: Poultry and eggs are often contaminated with microorganisms such as bacteria, yeasts, and molds. Bacteria such as Salmonella cause illness in human who eat eggs contaminated with them, particularly if the eggs are pooled, improperly refrigerated, and eaten raw or undercooked. Other bacteria such as Pseudomonas and Flavimonas are primarily with spoilage of eggs. Data presented includes summation of reports on counts from washed and unwashed eggs, air sampling, and possible means of decreasing the likelihood of microbial contamination.

Last Modified: 8/29/2014