ABSTRACT
The shelf-life of food products is determined by several characteristics, including the appearance of the product, taste, sensory quality and microbiological safety. The changes occurring in food that cause loss of quality are physical, chemical, enzymatic and microbiological (Gould, 2000a). In the case of table eggs, the main determinants of shelflife are the internal quality of the egg and the microbiological status of the egg and its contents. Many strategies are available for food preservation, but only some of these are suitable for table eggs (Gould, 2000a).
