Effects of egg yolk and salt on Micrococcaceae heat resistance.
AUTOR(ES)
Verrips, T
RESUMO
The heat resistance and growth possibilities of various members of the Micrococcaceae in egg yolk and egg yolk with added salt were determined. Egg yolk alone protected members of the Micrococcaceae considerably against heat. Whereas in water Staphylococcus aureus S6 had a decimal reduction time (D) value of 66 s at 55 degrees C, its D value in egg yolk at the same temperature was 246 s. In salted egg yolk (water activity, 0.95), S. aureus S6 had a D value of 180 s at 66 degrees C and was largely inactivated during the pasteurization processes currently applied. Micrococcus saprophyticus and S. epidermidis (D value of each under the same conditions, 390 s) could survive such treatments to a certain extent and can thus spoil commercial egg yolk.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=242223Documentos Relacionados
- Effects of fennel seed supplementation of ration on performance, egg quality, serum cholesterol, and total phenol content of egg yolk of laying quails
- Effects of amino acids on expression of enterococcal vancomycin resistance.
- Influence of natural and synthetic carotenoids on the color of egg yolk
- Heat Resistance of Salmonella in Various Egg Products
- Separate and combined effects of recombinant interleukin-1 alpha and gamma interferon on antibacterial resistance.
