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United States Department of Agriculture

Agricultural Research Service

Research Project: EGG PROCESSING SAFETY, QUALITY AND SECURITY Title: Microbiological Sampling Procedures

Author
item Musgrove, Michael

Submitted to: National Egg Products School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: September 27, 2008
Publication Date: September 27, 2008
Citation: Musgrove, M.T. 2008. Microbiological Sampling Procedures. National Egg Products School Proceedings.

Technical Abstract: Detection and enumeration of microorganisms are an important part of providing to consumers, safe foods of high quality. Determining the presence and/or numbers of certain bacteria and fungi may be directly or indirectly related to facility sanitation, hygiene of handling and processing, quality and shelf-life, or potential human health risks. Means of collection, transportation of sampling, numbers of samples, surfaces or foods that should be sampled, storing prior to analysis, and preparation of samples for analysis are important considerations. Depending on the food or location within a processing line or at the processing facility, certain populations may be more important than others. Aerobic microorganisms, yeasts/molds, coliforms, Enterobacteriaceae, Escherichia coli may indicate a need or better hygiene or process control. However, these populations can be poor indicators of presence of pathogens such as Listeria spp. or Salmonella spp. Aseptic technique and a basic understanding microbial growth needs are required for accurate results. Different types of samples will be collected: whole eggs, eggs shells, egg contents, wash water, dust, swabs, etc.; and each of them requires certain types of handling. All should be kept cool prior to analysis. If media is selected properly and correct cultural conditions are observed then important information will be obtained that producers can use to better meet consumer preferences and regulatory guidelines.

Last Modified: 12/22/2014
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