The bacterial flora of candling-reject and dead-in-shell turkey eggs.
The incidence of bacterial contamination in turkey eggs which were rejected at candling or were "dead in shell" was about 4%. This incidence was lower than that previously found in chicken eggs. Analysis of the bacterial flora indicated that the proportion of Enterobacteriaceae was higher and the proportion of Micrococcus spp. lower in turkey eggs.
D000818:Animals; D001409:Bacillus cereus / Q000302:isolation & purification; D001419:Bacteria / Q000302:isolation & purification*; D004531:Eggs; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis*; D005513:Food Inspection / Q000379:methods; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification; D013045:Species Specificity; D014422:Turkeys / Q000196:embryology