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Bacteriological, Chemical, and Physical Requirements for Commercial Egg Cleaning

Author

Listed:
  • Brant, A. W.
  • Starr, Phoebe Betty
  • Hamann, John A.

Abstract

Excerpts from the report: The widespread increase in cleaning of eggs during the marketing process, the ineffectiveness of most commercial cleaning equipment, the cost of cleaning with equipment that generally has to be used out of line in the highly mechanized operations in grading and packing plants, and concern over spoilage hazards involved in cleaning prompted this study. The basic microbiological problems involved have been reviewed in a prior publication. This report is divided into three main sections: Laboratory studies of egg spoilage organisms, field tests of different types of commercial cleaners, and laboratory tests of an experimental cleaner.

Suggested Citation

  • Brant, A. W. & Starr, Phoebe Betty & Hamann, John A., 1966. "Bacteriological, Chemical, and Physical Requirements for Commercial Egg Cleaning," Marketing Research Reports 312132, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:312132
    DOI: 10.22004/ag.econ.312132
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