Quality of eggs sold in different commercial establishments and the study of the conditions of storage
| Autor: | Taisa Tavares dos Santos, Anielli Souza Pereira, Ana Flávia Santos Coelho |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Salmonella
Aerobic bacteria Microorganism lcsh:TX341-641 Biology medicine.disease_cause haugh unit Coliform bacteria Food packaging Samonella spp lcsh:Technology (General) medicine lcsh:T1-995 microbiological quality egg Food science lcsh:Nutrition. Foods and food supply Haugh unit Food Science Biotechnology Mesophile Food contaminant |
| Zdroj: | Food Science and Technology v.34 n.1 2014 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 34, Iss 1, Pp 82-87 (2014) Food Science and Technology, Volume: 34, Issue: 1, Pages: 82-87, Published: MAR 2014 |
| Popis: | The objective of this study was to investigate the influence of storage conditions on the physicochemical (mass, albumen height, pH, and Haugh unit) and microbiological (Salmonella spp., determination of the Total and Thermotolerant Coliforms, and Counting of the Mesophilic Aerobic Bacteria) quality of eggs. In the first experiment, a questionnaire was applied, and 33 samples of eggs were collected for the Salmonella spp analysis. In the second experiment, the eggs were collected from supermarkets, open markets, and distributors for physicochemical analysis. In the third experiment, 175 eggs were collected from the distributor, packaged in cardboard boxes lined with plastic wrapping, stored at 5 °C and 28 °C, and the physicochemical and microbiological analyses were performed at 7, 14, and 21 days of storage. In the first experiment, 100% of the samples analyzed showed no Salmonella spp. In the second experiment, it was found that the values of physicochemical parameters were in agreement with those in the literature. However, in the third experiment, the physicochemical parameter results showed statistical difference during storage and temperatures studied. Salmonella spp. were found in the samples stored at room temperature and in the refrigerated samples. Mesophilic microorganisms with values ranging from |
| Databáze: | OpenAIRE |
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