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Washed Eggs

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The purpose of this experiment was to examine how microbial spoilage effected washed shelled eggs after refrigeration. In this experiment eggs were exposed to room temperature over the course of 14 days to see if the contents of the egg (yolk and egg white’s) would contain microbial contamination by examining it on TSA plates. Washed eggs were free of bacteria through the course of 13 days. Isolated colonies were seen at day 15 but the results could have been observed due to cross contamination.

Introduction

Microorganisms can contaminate eggs at different stages from production through processing to preparation and consumption (Indhu, 2014). Contamination of the egg can also occur either prior to the oviposition, due to infection of the
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