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Understanding the natural antibacterial defences of egg white and their regulation

Code: 9781838790820
Nicolas Guyot, Sophie Réhault-Godbert, Yves Nys, INRA, France; and Florence Baron, INRA – Agrocampus Ouest, France

Chapter synopsis: Egg white is poor in the nutrients needed by microorganisms and exhibits remarkable antimicrobial properties. Therefore, it participates in protecting both hatching and table eggs from bacterial contamination. This chapter offers a comprehensive overview of the natural defences of egg white and of key parameters controlling hygienic quality and bacterial growth in egg white. In Sections 2 through 4, major and minor egg white proteins with antibacterial properties are described, with particular emphasis on their mode of action and their relative importance. Section 5 discusses the physicochemical and environmental conditions influencing bacterial growth or the activity of antibacterial proteins. Section 6 then covers hen-associated factors influencing the natural defences of egg white. Finally, Sections 7 and 8 explore the physicochemical and antibacterial properties observed in egg white during egg storage and incubation. They also highlight innovative methods to maintain or increase egg white antimicrobial activities.

DOI: 10.19103/AS.2016.0012.07
Table of contents 1 Introduction 2 Egg white antimicrobial molecules 3 Environmental and physicochemical conditions controlling bacterial growth and dispersion in egg white 4 Variability of egg white natural defences induced by hen-associated factors 5 Environmental variability of physicochemical and antibacterial properties of egg white during egg storage 6 Environmental variability of physicochemical and antibacterial properties of egg white during egg incubation 7 Conclusions 8 Where to look for further information 9 References

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