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Lowering microbial contamination rate of eggs and eggproducts
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PAP 'Eieren en eiproducten' Inc. improved their products by lowering the microbial contamination rate. The shelf life of peeled and cooked eggs is ensured by keeping them in acid containing fluid. The acids influence the taste of the eggs negatively. With the help of NIZO food research PAP Eieren en eiproducten was able to reduce the concentration of acids in the fluids without consequences for the shelf life of the eggs. In an audit on-site critical points of the equipment and processing line were evaluated. The practical recommendation to change the conditions in the cooling bath resulted in a lower microbial contamination rate. Process audits result in more effective quality assurance systems, by which a more constant product quality and safety can be achieved. Keywords: shelf life, hygiene, process audit, contamination rate, process, eggs |
