The analytical methods of their detection and quantification
A plan refining the number of field sample to be withdrawn and the size of the sample unit
The microbiological limits considered appropriate to the food
The proportion of the sample units that should conform to these limits.
MICROBIOLOGICAL EXAMINATION OF DIFFERENT FOOD
Egg and egg products ‘
Types of contaminating microorganisms
The shell of eggs are either sterile or harbour very low numbers of microorganisms at the time of ovipositor. It gets its bacterial contamination after oviposition from nesting material, dirt, and faecal matter. The flora of the egg shell is dominated by Gram-positive cocci. Whereas the Gram-negative rods are present in low numbers They penetrate more easily through the egg shell membrane and multiply more readily than do the Gram-positive cocci. The number of bacteria in liquid egg product depend upon the bacteriological condition of shell eggs used for breaking, plant sanitation and conditions under which the liquid may be stored. The most common bacterial genera found in liquid eggs are members of pseudomonas, Alcaligenes, Proteus and Escherichia. These organisms are the main cause of spoilage resulting in characteristic off odours and off colours. The major pathogen associated with eggs and egg products is Salmonella.