Eggshell factors influencing eggshell penetration and whole egg contamination by different bacteria, including Salmonella enteritidis

International Journal of Food Microbiology

Volumn 112, Issue 3, 2006, Pages 253-260

  De Reu, K ^a   Grijspeerdt, K ^a   Messens, W ^a   Heyndrickx, M ^a   Uyttendaele, M ^b   Debevere, J ^b   Herman, L ^a  

^a Ministry of the Flemish Community   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Bacterial eggshell penetration; Egg content contamination; Salmonella enteritidis

Indexed keywords

ALCALIGENES; ARTICLE; BACTERIAL STRAIN; BACTERIUM CONTAMINATION; CARNOBACTERIUM; CORRELATION ANALYSIS; CUTICLE; EGG SHELL; GRAM NEGATIVE BACTERIUM; HUMIDITY; NONHUMAN; POROSITY; PSEUDOMONAS; SALMONELLA ENTERITIDIS; STATISTICAL SIGNIFICANCE;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; EGG SHELL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HUMIDITY; PERMEABILITY; SALMONELLA ENTERITIDIS; TEMPERATURE; TIME FACTORS;

ACINETOBACTER BAUMANNII; ALCALIGENES SP.; BACTERIA (MICROORGANISMS); CARNOBACTERIUM SP.; NEGIBACTERIA; PSEUDOMONAS SP.; SALMONELLA ENTERITIDIS; SERRATIA MARCESCENS; STAPHYLOCOCCUS WARNERI;

EID: 33645221688     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.04.011     Document Type: Article

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