Preservation of egg and egg products from microbial spoilage

Eggs are a highly nutritious food that contains proteins, minerals, fats, iron, phosphorus vitamins (A, B, D, E, and K) needed by human beings. The fully mixed egg contains about 65% water, 12% proteins, and 11% fat. These various nutrient contents present in eggs make it an excellent source for bacterial microflora, including pathogenic bacteria. Thus, various preservation methods are used to eliminate the growth of spoilage-causing microorganisms.

Eggs are a low-carb food, providing less than 1 gram of carbohydrate in one large egg. They have a tiny amount of sugar and no fiber. Eggs are a good source of high-quality, complete protein. Most of it is found in the egg white: There are 4 to 5 grams protein, 17 calories, and virtually no fat in a single large egg white. Egg whites are also a good source of leucine, an amino acid that may help with weight loss.

Eggs provide important vitamins and minerals. They contain vitamin D (important for the absorption of calcium), phosphorus, vitamin A (for healthy vision, skin, and cell growth), and two B-complex vitamins that your body needs to convert food into energy. Eggs are also a very good source of riboflavin, selenium, and choline. Choline supports memory and mood.

Eggs also contain antioxidants such as lutein and zeaxanthin, which are beneficial for eye health and may protect against age-related macular degeneration.

While eggs do contain saturated fat, they also provide both polyunsaturated fat and monounsaturated fat, which are considered "good" fats because they have been shown to be helpful in lowering your LDL or "bad" cholesterol and boosting heart health. The American Heart Association recommends limiting saturated fats to about 13 grams per day if you typically consume about 2,000 calories daily.

Research on moderate egg consumption in two large prospective cohort studies (nearly 40,000 men and over 80,000 women) found that up to one egg per day is not associated with increased heart disease risk in healthy individuals. However, people who have difficulty controlling their total and LDL cholesterol may also want to be cautious about eating egg yolks and instead choose foods made with egg whites. The same is true for people with diabetes.

Given their high nutritional value and potential health benefits, eggs are a valuable food to include in a balanced diet. However, eggs are also highly perishable and susceptible to microbial contamination. Therefore, proper handling and preservation methods are essential to ensure the safety and quality of eggs and egg products.