Quality of eggs sold in different commercial establishments and the study of the conditions of storage
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumen
Descripción
The objective of this study was to investigate the influence of storage conditions on the physicochemical (mass, albumen height,pH, and Haugh unit) and microbiological (Salmonellaspp., determination of the Total and Thermotolerant Coliforms, andCounting of the Mesophilic Aerobic Bacteria) quality of eggs. In the first experiment, a questionnaire was applied, and 33 samplesof eggs were collected for theSalmonellaspp analysis. In the second experiment, the eggs were collected from supermarkets, openmarkets, and distributors for physicochemical analysis. In the third experiment, 175 eggs were collected from the distributor,packaged in cardboard boxes lined with plastic wrapping, stored at 5 °C and 28 °C, and the physicochemical and microbiologicalanalyses were performed at 7, 14, and 21 days of storage. In the first experiment, 100% of the samples analyzed showed noSalmonellaspp. In the second experiment, it was found that the values of physicochemical parameters were in agreement withthose in the literature. However, in the third experiment, the physicochemical parameter results showed statistical differenceduring storage and temperatures studied.Salmonellaspp. were found in the samples stored at room temperature and in therefrigerated samples. Mesophilic microorganisms with values ranging from <10 CFU g–1(estimated) to 8.0 × 103CFU g–1andcoliforms to 4 NMP.g–1were also found, but the presence ofE. coliwas not confirmed.
Palabras clave
Agrociencias