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Western Pacific: Food Safety Studies
Occurrence of Campylobacter in commercially broken liquid egg in Japan
03 Mar 2010
Journal of Food Protection®, Volume 73, Number 3, pp. 412-417(6) [edited][FSNet]
Sato, Miki; Sashihara, Nobuhiro
Samples of unpasteurized liquid egg (whole egg, egg yolk, and egg white) and pasteurized liquid whole egg were collected from egg-breaking facilities in Japan and were tested for the presence of Campylobacter. Isolates recovered were tested for freeze-thaw response, sensitivity to antimicrobials, and heat resistance. Campylobacter was isolated from 27.9% of unpasteurized liquid whole egg samples and 36.0% of unpasteurized liquid egg yolk samples. No Campylobacter was isolated from unpasteurized liquid egg white or pasteurized liquid whole egg samples.
03 Mar 2010
Journal of Food Protection®, Volume 73, Number 3, pp. 412-417(6) [edited][FSNet]
Sato, Miki; Sashihara, Nobuhiro
Samples of unpasteurized liquid egg (whole egg, egg yolk, and egg white) and pasteurized liquid whole egg were collected from egg-breaking facilities in Japan and were tested for the presence of Campylobacter. Isolates recovered were tested for freeze-thaw response, sensitivity to antimicrobials, and heat resistance. Campylobacter was isolated from 27.9% of unpasteurized liquid whole egg samples and 36.0% of unpasteurized liquid egg yolk samples. No Campylobacter was isolated from unpasteurized liquid egg white or pasteurized liquid whole egg samples.
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