References

1. Board, R.G.; Tranter, H.S. The Microbiology of Eggs. In Egg Science and Technology, 4th Ed.; Stadelman, W.J., Cotterill, O.J., Eds.; The Haworth Press: Binghamton, NY, 1995; 81 104.

2. USDA. Regulations Governing the Grading of Shell Eggs and United States Standards, Grades and Weight Classes for Shell Eggs. In 7CFR Part 56; 1991.

3. Baker, R.C.; Bruce, C. Effects of Processing of the Micro biology of Eggs. In Microbiology of the Avian Egg; Board, R.G., Fuller, R., Eds.; Chapman & Hall: London, 1994; 155 173.

4. Garibaldi, J.A.; Bayne, H.G. The effect of iron on the

Pseudomonas spoilage of experimentally infected shell eggs. Poultry Sci. 1960, 39, 1517 1520.

5. Anderson, K.E.; Jones, F.T.; Curtis, P.A. Legislation ignores technology. Egg Ind. October 1992, 11 13.

6. Hillerman, J.P. Quick cooling for better eggs. Pac. Poultry Manage. 1955, 18 20.

7. Moats, W.A. Egg washing A review. J. Food Prot. 1978, 41 (11), 919 925.

8. Anellis, A.; Lubas, J.; Rayman, M.M. Heat resistance in liquid eggs of some strains of the genus Salmonela. Food Res. 1954, 19, 377 395.

9. Cotterill, O.J. Equivalent pasteurization temperatures to kill Salmonella in liquid egg white at various pH levels. Poultry Sci. 1968, 47, 354 365.

10. Kinner, J.A.; Moats, W.A. Effect of temperature, pH and detergent on survival of bacteria associated with shell eggs. Poultry Sci. 1981, 60, 761 767.

11. Laird, J.M.; Bartlett, F.M.; McKellar, R.C. Survival of Listeria monocytogenes in egg wash water. Int. J. Food Microbiol. 1991, 12, 115 122.

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