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Effects of cool water washing of shell eggs on haugh unit, vitelline membrane strength, aerobic bacteria, yeast, and mold
Caudill, Amber (2007-12-15)
Most retail shell eggs in the United States are washed in water that can be upwards of 49°C which increases the internal temperature of shell eggs. After processing, internal egg temperatures may be 6.1 to 7.8°C higher ...