REMOVAL OF BACTERIA FROM LIQUID EGG WHITE BY CENTRIFUGATION

1 August 1970

journal article
Published by International Association for Food Protection in Journal of Milk and Food Technology

Vol. 33 (8) , 335-338
https://doi.org/10.4315/0022-2747-33.8.335

Abstract

Continuous bacterial centrifugation, or bactofugation, of clarified, liquid egg white reduced total bacterial count 50 to 99.7%, depending on processing temperatures. Coliforms and enteric bacteria were found in liquid egg white in small numbers and their reduction by bactofugation was generally less than obtained for total bacteria. Effectiveness of removal of bacteria from liquid egg white by bactofugation was related to temperature, initial bacterial numbers, and prior mechanical clarification. The application of bactofugation to liquid egg white as a supplement to pasteurization or hydrogen peroxide-catalase treatment requires more, intensive study for proper assessment of value.

Keywords

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