Fletcher D L, Smith D P, Cox N A
Department of Poultry Science, University of Georgia, Athens 30602.
Poult Sci. 1990 Aug;69(8):1428-32. doi: 10.3382/ps.0691428.
Seven microbiological sampling methods for hard-cooked eggs were evaluated and compared. Fresh eggs within 24 h of oviposition were cooked at 98 C for 22 min in water and then cooled in 31 C water. Eggs were dipped for 10 min in a physiological saline solution (.85% saline) 10 C cooler than the eggs and containing known numbers of bacteria. Eggs were then stored for 4 days at 6 C and sampled using one of seven rinse or blend procedures on whole eggs, shell, shelled egg contents, or shelled egg contents plus shell. Highest recoveries were made from the peeled egg plus shell rinse, shell rinse, whole egg blend, and shell blend. Lowest recoveries were found with the whole egg rinse, the peeled egg rinse, and the peeled egg blend. These results indicate that significant numbers of organisms are associated with the inner and outer shell surfaces as well as the egg contents surface (albumen). Satisfactory recoveries can be made with the peeled egg plus shell rinse or the whole egg blend. Whole egg rinsing of hard-cooked eggs does not appear to be satisfactory.
对七种用于熟鸡蛋的微生物采样方法进行了评估和比较。刚产下24小时内的新鲜鸡蛋在98℃的水中煮22分钟，然后在31℃的水中冷却。将鸡蛋浸入比鸡蛋温度低10℃且含有已知数量细菌的生理盐水溶液（0.85%盐水）中10分钟。然后将鸡蛋在6℃下储存4天，并使用七种冲洗或混合程序之一对全蛋、蛋壳、去壳蛋液或去壳蛋液加蛋壳进行采样。从带壳去皮鸡蛋冲洗液、蛋壳冲洗液、全蛋混合液和蛋壳混合液中回收率最高。全蛋冲洗液、带壳去皮鸡蛋冲洗液和带壳去皮鸡蛋混合液的回收率最低。这些结果表明，大量微生物存在于蛋壳内外表面以及蛋液表面（蛋白）。带壳去皮鸡蛋冲洗液或全蛋混合液可获得满意的回收率。对熟鸡蛋进行全蛋冲洗似乎并不令人满意。
