title: [Bacterial contamination in an egg-breaking factory and its control].
abstract: 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.
authors.affiliation: National Institute of Health Sciences: 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
authors.forename: Yukiko
authors.initials: Y
authors.lastname: Kudo
authors.forename: Yoichi
authors.initials: Y
authors.lastname: Onoue
authors.forename: Hiroshi a
authors.initials: Ha
authors.lastname: Nakagawa
authors.forename: Atsuko
authors.initials: A
authors.lastname: Takahashi
authors.forename: Noriko
authors.initials: N
authors.lastname: Konishi
authors.forename: Kosuke
authors.initials: K
authors.lastname: Takatori
mesh_terms: D001431:Bacteriological Techniques; D004531:Eggs; D005516:Food Microbiology / Q000592:standards; D005525:Food-Processing Industry / Q000379:methods*; D012477:Salmonella enteritidis / Q000302:isolation & purification