2020
DOI: 10.7455/ijfs/9.si.2020.a6
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Abstract: Eggs and their products such as desserts, confectioneries, bakery mixes, mayonnaise and many convenience foods have been implicated in food-borne disease outbreaks due to microorganism contamination. The effect of gamma irradiation on the presence of microorganisms in egg powder was investigated. Egg powder samples were exposed to several doses of irradiation: 0, 5, 10 and 15 kGy and stored for up to 12 months at ambient temperature (25 oC). Results indicated that the total viable count (TVC) (5.56 log10 cfu g… Show more

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Cited by 1 publication
(2 citation statements)
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“…Eggs and egg products such as desserts, confectionery, bakery premixes, mayonnaise and many processed foods can be concerned in food poisoning outbreaks due to contamination with pathogens [4].…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Eggs and egg products such as desserts, confectionery, bakery premixes, mayonnaise and many processed foods can be concerned in food poisoning outbreaks due to contamination with pathogens [4].…”
Section: Introductionmentioning
confidence: 99%
“…Microbial contamination occurs most of all through the shell shell, in particular due to pollution with poultry waste products and other organic substances, as well as due to the settling of microorganisms from the air basin of the room. In addition to the above, during storage of egg products at high humidity and air temperature, bacteria develop on the shell and are embedded in the contents of the product, while reducing its value [4][5][6][7][8][9].…”
Section: Introductionmentioning
confidence: 99%