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United States Department of Agriculture

Agricultural Research Service

Research Project: EGG PROCESSING SAFETY, QUALITY AND SECURITY Title: Egg Microbiology Basics

item Musgrove, Michael

Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: April 17, 2008
Publication Date: May 17, 2008
Citation: Musgrove, M.T. 2008. Egg Microbiology Basics. National Egg Quality School Proceedings.p.179.

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. Relevant vocabulary will be emphasized so that microbiology lectures are less painful and more useful.

Last Modified: 11/24/2015
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