The effects of commercial cool water washing of shell eggs on haugh unit, vitelline membrane strength, aerobic microorganisms, and fungi

Poultry Science

Volumn 89, Issue 1, 2010, Pages 160-168

  Caudill, A B ^a   Curtis, P A ^a   Anderson, K E ^b   Kerth, L K ^a   Oyarazabal, O ^a   Jones, D R ^c   Musgrove, M T ^c  

^a AUBURN UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c RUSSELL RESEARCH CENTER   (United States)

Author keywords

Bacteria; Cool wash; Egg quality; Fungi; Shell egg

Indexed keywords

WATER;

AEROBIC BACTERIUM; ANIMAL; ARTICLE; CHICKEN; EGG; FOOD HANDLING; FUNGUS; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; TEMPERATURE; VITELLINE MEMBRANE;

ANIMALS; BACTERIA, AEROBIC; CHICKENS; EGGS; FOOD HANDLING; FUNGI; TEMPERATURE; VITELLINE MEMBRANE; WATER;

BACTERIA (MICROORGANISMS); FUNGI; SALMONELLA ENTERITIDIS;

EID: 72249104525     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2009-00316     Document Type: Article

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