Farklı sıcaklıklarda depolanan yumurtaların mikrobiyolojik bozulması ve salmonellanın kabuktan geçme süresi
Küçük Resim Yok
Tarih
1986
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
7,. SUMMARY Despite the developments in the field of egg production technology ^ egg shell is still easily contaminated during the act of laying. Until the eggs are consumed, they are kept either at room temperature or in the refrigerator. The purpose of this study is to find out what the relationship between egg shell contamination and spoilage time of eggs at different storage conditions. Spoilage organisms were also identified. Besides that penetration time of Salmonella typhimurium through egg shell was studied." Results ©f this study indicated that at room temperature total bacterial counts on egg shell surface decreased slightly up to 12 week storage period and after that there was a sharp decline in numbers due t© the decreases in a via evaporation. Eggs stored at room temperature lost their certain amount of physical and chemical characteristics during a two -week storage time but even the eggs with dirty shell didn't show any microbiological spoilage although one and half month had past. Most of the microorganisms that penetrated through egg shell are enteric bacteria and Salmonella which usually penetrate just after infection under proper conditions. Microbiological spoilage may be delayed up to eight months when egg shells are clean and they are stored in a refrigerator.
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Depolama, Storage, Mikrobiyolojik değişimler, Microbiological changes, Salmonella typhimurium, Salmonella typhimurium, Yumurtalar, Eggs
