Abstract
THE cuticle (“Schleimhäutchen” after Schmidt, 1961) is the outermost layer of the egg shell. It consists predominantly of organic matter, namely mucin, attached to the calcified part of the shell. It is said to participate in protecting the egg contents against penetration of micro-organisms by closing the pore holes leading through the calcareous shell (Romanoff and Romanoff, 1949).Dirty eggs need cleaning before they reach the consumer. Studies on the effect of cleaning techniques (e.g., washing) which, possibly removing part of the cuticle, might be supposed to further spoilage, are therefore of economic importance. Bacterial spoilage of the egg contents was increased by washing regardless of original condition (Lorenz and Starr, 1952). Of late years some authors have ascribed a greater stability to the cuticle (Brooks and Hale, 1955; Tyler and Simkiss, 1958; Schmidt, 1961). No common opinion yet having been reached we decided to study the effect of washing …
Published Version
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