Microbiological Spoilage of Eggs and Egg Products

  • Joseph R. Shebuski
  • Timothy A. Freier
Part of the Food Microbiology and Food Safety book series (FMFS)


Chicken eggs are the eggs most commonly consumed by humans. The US per capita consumption was 255 eggs in 2005. Approximately 77 billion eggs were produced in the USA in 2005 (American Egg Board, 2005). Of these about 30% were further processed in some manner and the remainder were consumed as whole shell eggs. The greatest increase in production and consumption of eggs, however, is in the developing countries. China is now the number one producer of eggs, with the USA second, and India third. In fact, developing countries currently have >67% of the global egg production share (Clark, 2007). Only a small percentage of eggs are exported because shell eggs are relatively difficult to transport.


Shelf Life Whey Protein Isolate Modify Atmosphere Packaging Vitelline Membrane Microbial Spoilage 
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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Cargill, Inc.WayzataUSA

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