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The structure of eggs poses specific problems for washing, especially in large commercial operations. However, washing is a valuable process, both to make eggs look clean and to reduce the bacterial load on the shell. This chapter reviews those properties of eggs that are relevant to the washing process and then shows how important cleaning principles can be applied to the special case of washing of eggs to improve product safety.
Price: £25.00
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
30 September 2016
ISBN: 9781838790844
Format: eBook
BISACs:
1 Introduction 2 Egg properties relevant to the washing process 3 General cleaning principles 4 Cleaning principles applied to egg washing: time, temperature, agitation and use of chemicals 5 Cleaning principles applied to egg washing: rinsing, drying and decontamination of equipment 6 Monitoring, process control, verifi cation and validation 7 Summary 8 Where to look for further information 9 References