[Bacterial contamination in an egg-breaking factory and its control].
From January to November, 2003, bacterial contamination was surveyed in a small egg-breaking factory that produced non pasteurized liquid egg. Test egg samples were taken at various stages of the egg processing operation. Salmonella Enteritidis was isolated from liquid egg yolk and liquid egg white on October, but was not found in any other samples (50 liquid egg samples, 21 containers and 94 attached production facilities and gloves). The data suggest that the contamination rate (3.8%) is lower than those reported previously. Levels of bacterial standard plate counts, gram-positive bacterial counts and gram-negative bacterial counts were in the ranges of 2 to 5 log CFU/g, 2 to 3 log CFU/g, 2 to 5 log CFU/g, respectively. Liquid egg containers returned from customers was contaminated with bacteria at the level of 8 log CFU per container. However, washing and application of a sanitizer containing sodium hypochlorite reduced the bacterial counts.
Kudo
Yukiko
Y
National Institute of Health Sciences: 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
Onoue
Yoichi
Y
Nakagawa
Hiroshi a
Ha
Takahashi
Atsuko
A
Konishi
Noriko
N
Takatori
Kosuke
K
D001431:Bacteriological Techniques; D004531:Eggs; D005516:Food Microbiology / Q000592:standards; D005525:Food-Processing Industry / Q000379:methods*; D012477:Salmonella enteritidis / Q000302:isolation & purification