Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 14 ISSUE 1
Written by Ionut Silviu BEIA, Violeta BEIA
Eggs’ microbiological status intended for human consumption represents a determining factor of products’ quality and safety. The possible contamination of eggs with pathogene microorganisms presents a major risk for food safety. In comparison with meat and milk, eggs have a better capacity of conservation and therefore they are more resistant to the aggression of damaging factors. However it is a perishable product and its age as food may cause affections to consumers. One cannot find out the defficiencies and prevent the risks of food safety without the awareness and knowledge of microbiological, enzymatic and biochemical mechanisms that occur in the process of eggs’ becoming old. Thus, one can establish the critical limits in which eggs as food may endanger consumers’ health status.
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