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[Microflora studies of dried egg products]
Veterinarno-Meditsinski Nauki
|January 1, 1985
Summary
Microbiologic studies show that dried egg products, including egg white, yolk, and melange, largely meet safety standards. These findings indicate that dried egg products are suitable for widespread use in the food industry.
Area of Science:
- Food microbiology
- Food safety
- Microbial ecology
Context:
- Five-year comprehensive microbiologic analysis of dried egg product manufacturing.
- Evaluation of 1402 batches of finished products, 231 raw material samples, and 2348 semi-product samples.
- Investigation focused on the impact of technological processes and hygiene on microflora.
Purpose:
- To assess the microbiological quality and safety of dried egg products.
- To determine the influence of production methods and hygiene on residual microflora.
- To ascertain the suitability of dried egg products for large-scale food industry application.
Summary:
- Dried egg products (egg white, yolk, melange) were extensively studied over five years.
- Analysis covered raw materials, semi-products, and finished goods, examining microflora composition.
- Results indicate that production processes and hygiene significantly affect microbial load and type.
Impact:
- The study confirms that dried egg products generally comply with microbiological standards for hygiene and epidemiologic safety.
- Findings support the safe and extensive utilization of these products in the food industry.
- Establishes a benchmark for microbial quality control in dried egg product manufacturing.