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VOL. 11, ISSUE 2 (2026)
Microbiological quality and storage stability of cracked egg contents under refrigerated and frozen conditions
Authors
Dr. R Rajkumar, Dr. A Irshad
Abstract
Cracked eggs represent a significant source of economic loss in major
egg-producing regions such as Namakkal, Tamil Nadu, where a substantial
proportion of eggs develop shell cracks during handling, transport and sorting.
The present study evaluated the microbiological stability of liquid egg
fractions prepared from carefully selected cracked eggs with intact shell
membranes and no visible contamination. A total of 450 cracked eggs were
collected from poultry farms and egg collection centres in and around Namakkal,
of which 300 eggs meeting strict inclusion criteria were selected,
surface-sanitised and aseptically processed. The egg contents were separated
into albumen, yolk and whole egg liquid, and stored under refrigerated (4 ± 1
°C) and frozen (−18 ± 1 °C) conditions for 90 days. Microbiological analyses
included total viable count (TVC), Escherichia coli count, qualitative
detection of Salmonella spp. and yeast and mould count at predetermined
storage intervals. Initial TVC values were low in all fractions, indicating
good microbiological quality at the time of processing. Under refrigerated
storage, TVC and yeast and mould counts increased progressively, exceeding
acceptable limits beyond 30 days, while E. coli counts remained within
permissible limits. In contrast, frozen storage effectively maintained
microbiological stability throughout the 90-day period, with no significant
increase in bacterial or fungal counts. Salmonella spp. were absent in
all samples throughout the study. The findings demonstrate that cracked eggs
with intact shell membranes can be safely utilised for the production of liquid
egg fractions when strict selection, sanitisation and hygienic handling procedures
are followed. Refrigeration is suitable only for short-term storage, whereas
freezing is preferable for long-term preservation. The study highlights the
potential for converting selected cracked eggs from a low-value by-product into
a safe value-added product for the food processing industry.
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Pages:58-64
How to cite this article:
Dr. R Rajkumar, Dr. A Irshad "Microbiological quality and storage stability of cracked egg contents under refrigerated and frozen conditions". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 58-64
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