Abstract

Hard-cooked and peeled eggs were placed in .5, .75, or 1.0% citric acid solutions (with . 1% sodium benzoate) to which 5% cooked egg yolk had been added to simulate the natural occurrence of yolk in such products. Following equilibration for 14 to 21 days at 4 C, the solutions were sampled for pH, total aerobic plate count, and total Enterobacteriaceae count prior to inoculation with either 100 or 10.000 cells each of Salmonella typhimurium. Yersinia enterocolitica, Escherichia coli, and Staphylococcus aureus. After 14 days of additional incubation at 4 C, the solutions were again sampled for pH, aerobic plate count, total Enterobacteriaceae, and each of the inoculated test organisms. Treatment with preservative solutions at lower citric acid concentrations resulted in an increase in the total aerobic plate count and total Enterobacteriaceae count at the .5 and .75% citric acid levels. Of the specific organisms tested, only Y. enterocolitica increased in number at the .5% citric acid level. These results indicate that hard-cooked egg preservative solutions containing suspended egg yolk material require higher citric acid concentrations to assure good microbiological quality of the stored product.

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