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The Journal of the Royal Society for the Promotion of Health
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Bacteriological Standards for Perishable Foods

(d) Eggs and Egg Products

M. Ingram, M.A., PH.D.

Low Temperature Station for Research in Biochemistry and Biophysics, University of Cambridge and Department of Scientific and Industrial Research

J. Brooks, B.SC., PH.D.

Low Temperature Station for Research in Biochemistry and Biophysics, University of Cambridge and Department of Scientific and Industrial Research

Consideration is given to the bacteria found in naturally-clean, dirty, and washed hens' eggs, both fresh and stored ; and to the bacteriology of the most important egg products-liquid whole egg, frozen whole egg, spray-dried whole egg, and dried egg albumen. The bacteriological tests hitherto proposed for these products are discussed. The occurrence of salmonellas, which may cause a health hazard, is described together with the results of pasteurization treatments which offer a prospect of eliminating these bacteria.

The Journal of the Royal Society for the Promotion of Health, Vol. 72, No. 4, 411-423 (1952)
DOI: 10.1177/146642405207200423
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