Abstract
INTRODUCTIONALTHOUGH quality loss of market eggs is due mainly to the natural aging of the egg contents, bacterial spoilage is also of great importance. Witter (1961) reported that among psychrophiles, organisms of the genus Pseudomonas are most frequently encountered in the spoilage of eggs. Several papers have appeared concerning the mechanisms by which bacteria penetrate the shell and membranes of the egg. Garibaldi and Stokes (1958) suggested that the egg shell, free from membrane material, cannot restrain the passage of bacteria when the latter are filtered through the shell. However, a combination of outer and inner membranes restrains all of the bacteria from aqueous suspensions containing as many as 20 million bacteria per ml. Florian and Trussel (1957) reported the inner shell membrane to be the principal barrier to bacterial penetration. Recent observations by Brown et al. (1965) suggests that an enzymatic degradation of the membranes is actively involved in .
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