Microbial profile of Paultry and egg

5. Spoilage of egg
 The most predominate spoilage (rot) of shell eggs is caused by
Gram-negative motile rods: Pseudomonas, Proteus, Alcaligenes,
Aeromonas, and coliforms. Pasteurized egg products at
refrigerated temperatures have limited shelf life, unless
additional preservatives are used.
 Yellow, blue, or green spots are caused by Penicillium; dark green
or black spots by Cladosporium; pink spots by Sporotrichum;
and other mold genera causing egg spoilage are Mucor,
Thamnidium, Botrytis, and Alternaria.
 The psychrotrophic spoilage bacteria on chicken carcasses
immediately after slaughter are generally Acinetobacter and
pigmented pseudomonads.
 Molds causing spoilage of egg includes –Penicillium,
Sporotrichum, Mucor, Botrytis, Alternaria, Thamnidium etc.