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Emerg. Infect. Dis. 1999, 5, 607 625. Animal Source Food: Quality and Safety—Milk and Eggs Ifigenia Geornaras John N. A. INTRODUCTION The quality of animal food products such as milk and eggs, as well as foods, is largely based on their sensorial characteristics. Loss of food quality is brought about by chemical and physical changes to the food’s intrinsic properties, which bring about deterioration in food appearance, flavor and texture, and/or the development of off-odors. These changes are the result of physical phenomena or the action of intrinsic or microbial enzymes, the latter resulting from the growth of spoilage microorganisms that become associated with foods during rearing, harvesting, processing, distribution, and/or storage procedures.
Antimicrob. Agents Chemother. 1997, 41, 2321 2325. Lipsitch, M. The rise and fall of antimicrobial resistance. Trends Microbiol. 2001, 9, 438 444. B. Multidrug resistance A sign of the times. N. Engl. J. Med. 1998, 338, 1376 1378. Antibiotics: Subtherapeutic Levels Virgil W. A. INTRODUCTION The word ‘‘antibiotic,’’ though meaning antilife, has been commonly accepted as a term for antibacterial or antimicrobial agents, particularly those synthesized by bacteria or other microorganisms. Those antibacterial agents produced by chemical synthesis are often referred to as chemotherapeutics.
2,3] EGGS Quality Safety The quality of shell eggs is described by external and internal factors. External factors refer to the strength, texture, porosity, shape, cleanliness, soundness, and color of the shell, whereas internal factors refer to the presence of inclusions (blood and meat spots, and chalazae), the quality of the albumen, the color and uniformity of the yolk, and the odor and taste of the egg. Extrinsic factors affecting shell quality include temperature, hen age, and nutrition.
Encyclopedia of Animal Science by Dekker