Abstract
INTRODUCTIONINCREASED emphasis has recently been placed on the need for additional information concerning the chemical and microbiological properties of the egg white proteins. The need for this information has been accentuated by the rapid development of new and improved methods of egg processing and pasteurization. Information concerning the bacterial growth support characteristics of individual egg white proteins is negligible.Feeney and Nagy (1952) reported that conalbumin inhibits the growth of microorganisms by forming a remarkably stable complex with iron, thus rendering the system deficient in available iron. Garibaldi (1960) stated that the inhibition of bacterial growth in egg white can be completely reversed by saturating the conalbumin with iron. Garibaldi and Bayne (1960) concluded that contamination of shell eggs with the essential trace nutrient, iron, has a profound effect in increasing both the rate and extent of bacterial spoilage of eggs experimentally infected with P. ovalis and P. fluorescens…
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