Medycyna Wet. 62 (11), 1222-1228, 2006
Węsierska E.
Microbiological quality factors of edible hens'’ eggs
As a result of the interactions between pathogens and birds. bodies, in the course of the evolution the selection of features took place which currently successfully limits the range of the microbes. virulence. Therefore eggs possess their own natural defense mechanisms which prevent bacterial and fungal infections and migrations to the yolk sphere. Their work is connected with the laminar construction of eggs (physical barriers) and enzymatic activity of the white.s components. Undisturbed physiology and properly controlled and steered breeding-technological interactions (the origin of contents, modernized state of chicken farming, turnover, conditions of storage, processing and pasteurization) guarantee high a quality and microbiological safeness of eggs and products made with their input.
Keywords: quality of eggs