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Infection Routes of Bacteria into Chicken Eggs (1970)

VADEHRA, D. V. ; BAKER, R. C. ; NAYLOR, H. B.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 35 (1970), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: SUMMARY: The area most prone to infection and consequent spoilage of eggs was identified. Different areas of the egg were coated with paraffin wax. The waxed eggs were exposed to infection by Pseudomonas aeruginosa and spoilage studied by ultraviolet light candling. The blunt end was found to be most vulnerable followed by the equitorial region and the small end.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12368.x

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