The Spfoilage of Eggs Infected by Pseudomonas Bacteria and Different Methods of Preservation

THE greatest loss in stored eggs is caused by the effect of bacterial spoilage. The source of this spoilage is usually egg shells polluted by mud and excrements. Pennington (1910) was the first to draw attention to eggs in cold storage with green egg white. There were broken, dirty and washed eggs in the lot. In the microflora of the egg content, bacteria of the genus Pseudomonas were prevalent. This kind of egg spoilage has been termed, after its origin, Pseudomonas spoilage and is the most frequent spoilage in stored eggs. Spoiled eggs emanate different bad smells as sourish, musty, or fruit like. Besides becoming greenish, the egg white liquefies, becomes fibrous and a whitish and later brownish, crusty layer forms on the yolk. According to Bryant and Sharp (1934) bacteria of the genus Pseudomonas penetrate into the egg content through the big pores of the shell. If these pores …