Investigation of an outbreak of egg spoilage due to Pseudomonas spp.

Abstract

Extract

Green rot in eggs is widely recognized as one of the principal causes of loss in the preservation of shell eggs. It arises from invasion of the shell contents by strains of Pseudomonas fluorescens which multiply in the albumen and elaborate the characteristic green pigment. The early stages of rotting cannot be detected in the ordinary candling by white light, but the green pigment shows strong fluorescence in ultra violet light. The yolk is also attacked and eventually the entire contents break down into a semi liquid mass with a characteristic putrid odour. At this stage the green colouration is not so obvious due to the admixture of yolk and white, and the resultant fall in pH.; the contents may then be of a yellowish green to greenish brown colour.