CONTAMINATION, SPOILAGE AND PRESERVATION OF EGG.pptx

This slideshare is about contamination, spoilage and preservation of egg Contamination of eggs may be due to bacteria within the hen's ovary or oviduct before the shell forms around the yolk and white. Salmonella doesn't make the hen sick. Eggs are washed and sanitized at the processing plant. Untreated eggs lose moisture and weight during storage. The changes appear with breathing out the eggs. The white of the egg becomes thinner and more watery as the egg ages and the yolk membrane becomes weaker. Under conditions of high humidity, bacteria and molds may grow on the surface of eggs.Refrigerating eggs, or storing them in a cool location is one of the most common ways to extend the shelf-life of fresh eggs. Fresh eggs that are stored in a carton and kept on the coolest shelf in the fridge will last up to 5 weeks. They can last longer if the humidity is high to prevent too much evaporation. The primary causes of poultry products spoilage are as follows:
Prolonged distribution or storage time.
Inappropriate storage temperature.
High initial bacterial counts.
High post-rigor meat pH.
Possible signs and symptoms of salmonella infection include:
Diarrhea.
Stomach (abdominal) cramps.
Fever.
Nausea.
Vomiting.
Chills.
Headache.
Blood in the stool.
The process of freezing one or more unfertilized eggs (eggs that have not been combined with sperm) to save them for future use.

1. CONTAMINATION, SPOILAGE AND PRESERVATION OF EGG PRESENTED BY, KESAVARDHINI K 3RD MICROBIOLOGY, SACRED HEART COLLEGE, TIRUPATTUR.

2. CONTENT Introduction Composition of egg Contamination of egg Spoilage of egg Bacterial spoilage of egg Monitoring and reducing the spoilage of egg Preservation of egg and egg products from microbioal spoilage.

3. INTRODUCTION The hen’s egg is susceptible to microbial attack in number of ways. In order to cause spoilage of shell in egg, microorganisms must contaminate the shell, penetrate through the pores and inner membrane, reach the eggwhite and yolk and grow there. There are hundred species of microorganisms might be found . However as the poultry is chilled and held in cold storage, psychotropic microorganisms is predominate and cause deterioration.

4. Composition of egg The structural component of egg include The shell and shell membranes (10 percent ) The albumen or white (60 percent) it includes present of thin and thick albumen. The yolk ( 30 Percent ) contains  Lipoproteins  Lipovitellins  Lipovitellinin

5. ANATOMY OF EGG

6. CONTAMINATION OF EGG Freshly laid eggs are sterile Eggs are contaminated by  Fecal matter of the hen  Specks of dirt or materials used for cage or nest  Water used during washing of eggs  Equipment used during processing and handling  Materials used to pack the eggs  Temperature used during storage  Presence of eggshell cracks

7. SPOILAGE OF EGGS NON MICROBIAL SPOILAGE OF EGGS These include moisture loss and thus, weight loss during long term storage. During long term preservation, egg contents also undergo physical changes. They egg white thinning and the rupture of the yolk membrane As the membrane of the yolk weakens and breaks, the yolk becomes flat and uniformly mixed with the egg white.

8. MICROBIAL SPOILAGE OF EGGS Contaminate the shell penetrate the pores of the shell to membrane. Grow through shell membranes to reach white. Grow in egg white to reach egg yolk. Time taken to penetrate varies with organisms and temperature. In general, more spoilage is caused by bacteria than by molds ..

9. BACTERIAL SPOILAGE OF EGGS When bacteria multiply inside an egg, they breakdown the contents and produce by products. Gram positive bacteria such as staphylococcus , streptococcus , aerococcus and micrococcus dominate the eggshell’s microflora . Gram negative bacteria like salmonella and escherichia are additional minor pollutants. Various rots are seen in egg 1) Green rot 2) colorless rot

10. Bacterial spoilage of eggs 3) Black rot 4) Pink rot 5) Red rot 6) Custard rot GREEN ROT This condition is due to pseudomonas fluorescens . In this stage the egg yolk decomposes and green of the egg white

11. 2) COLOURLESS ROT  Possible causes include pseudomonas , Acinarobacter , and coliform .  In later stage of spoiling, egg yolk decomposes. 3) BLACK ROT  It is caused by proteus , pseudomonas and ocassionally aeromonas .  The blackening of egg yolk give the entire egg a murky brown appearance.

12. 4) PINK ROT  Pseudomonas typically cause it during the later stages of green rot.  They are identical to colourless decay 5) RED ROT  It is brought about by serrotia marcescens .  These egg are identified by rod shaped B/W the egg white and yolk.

13. 6) CUSTARD ROT  The egg yolk is encrusted with a substance resembling custard and occasionally has green to olive pigmentation  The albumin became thin and orange in hue.  Citrobacter and proteus vulgaris are to blame for this sort of rotting.

14. Bacterial rots TYPE OF ROT ORGANISM RESPONSIBLE DEFECTS SEEN IN EGG Green rot Pseudomonas flourescens Bright green colour of egg white. Lack of odour or fruity. Colourless rot Psedomonas , Alcaligens , Acinetobacter and certain Coliform bacteria Odour can be scarcely detectable/ fruity/ highly offensive. Black rot Proteus , pseudomonas and Aeromonas Egg become opaque. Content are muddy brown colour. Odour is putrid. Pink rot Pseudomonas Pink precipitate on the egg Red rot Serratia Odour is mild

15. FUNGAL ROTS FUNGAL ROTS ORGANISM REPONSIBLE DEFECTS SEEN IN EGG Pinpoint molding Penicillium spp. Cladosporium spp. Sporotrichum spp. Cause blue or green spots. Produce pink spots. Superficial fungal spoilage Penicillum . Cladosporium,Mucor , Thamniidium , Botrytis, Alternaria Stored in high humidity conditions. First occur in form of fuzz and then luxuriant growth. Fungal rot Mould decay Fungal mycelium grows vis holes and crevices in the shell. Causing the yolk to mix with the white.

16. MONITORING AND REDUCING THE SPOILAGE OF EGG Upstream step Downstream step Care should be used while building cages to ensure the highest level of egg hygiene. To decrease contamination , egg collection technique on the form, as well as sorting , packing, storage, and delivery must be enhanced. Cross contamination must be avoided . Eggs treated with peracetic acid in solution with hydrogen peroxide and acetic acid. It’s important to improve egg storage conditions, including temperature and time requirements.

17. Preservation of egg Asepsis Use of irradiation Removal of microoganisms Use of heat Chilling Freezing Preservatives

18. In the test, an antigen solution or a sample extract of interest is placed in wells bore on gel plates while sera or purified antibodies are placed in other remaining wells (Mostly, an antibody well is placed centrally). On incubation, both the antigens in the solution and the antibodies each diffuse out of their respective wells. In case of the antibodies recognizing the antigens, they interact together to form visible immune complexes which precipitate in the gel to give a thin white line (precipitin line) indicating a reaction. In case multiple wells are filled with different antigen mixtures and antibodies, the precipitate developed between two specific wells indicate the corresponding pair of antigen-antibodies