ABSTRACT
This chapter describes the bacterial contamination of eggs and protection of eggs from it. It deals with several problems with special reference to Salmonella enteritidis (SE), which is considered to be a causative bacterium of food poisoning. Egg yolk is at risk of bacterial contamination in the oviduct. Moreover, egg albumen contains IgM and IgA, which may contribute some resistance against invading bacteria. Bacterial infection of eggs occurs mainly after laying. The eggshell is another mechanical barrier against bacterial invasion. The chapter shows the known relationship between time and temperature required to produce equal pasteurization effectiveness in various egg products. Pasteurization of liquid eggs is usually done in a plate type or cylinder type heat exchanger at temperatures high enough to kill Salmonella but without solidification of the egg. In order to avoid Salmonella contamination, it is necessary to manage farm conditions to avoid exposing hens to any kind of stress.
