Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. The egg-contamination capacity of S. Enteritidis includes its exceptional survival capability within the harsh conditions provided by egg white. Egg white proteins, such as lysozyme and ovotransferrin, are well known to play important roles in defence against bacterial invaders. Indeed, several add...

BACKGROUND Children with allergy to raw egg white might tolerate low amounts of heated egg. Ovomucoid-specific IgE antibodies have been suggested to be predictors of whether children could tolerate heat-treated egg. OBJECTIVE The aim was to evaluate the clinical usefulness and added diagnostic value of measurements of IgE antibodies to egg white, ovalbumin, and ovomucoid in children with egg ...

Experiments by Parsons, Smith, Moise, and Mendel(1930), on the physiological effects of various protein-rich diets showed that cooked, dried, commercial egg whit,e is unsatisfactory for reproduction and lactation when fed to adult female rats as either 80 or 20 per cent of a well supplemented diet. Bond (1922) found that reproduct,ion was not optimum with 30 per cent of egg white in the ration,...

This study was aimed at determining the effect of irradiation of shell eggs on the physiochemical and functional properties of liquid egg white during storage. Color and textural parameters of irradiated liquid egg white after cooking were also determined. Shell eggs were irradiated at 0, 2.5, 5, or 10 kGy using a linear accelerator. Egg white was separated from yolk and stored in at 4°C up to ...

Chicken egg white protects the embryo from bacterial invaders by presenting an assortment of antagonistic activities that combine together to both kill and inhibit growth. The key features of the egg white anti-bacterial system are iron restriction, high pH, antibacterial peptides and proteins, and viscosity. Salmonella enterica serovar Enteritidis is the major pathogen responsible for egg-born...

The objective of this study was to develop a statistical model for predicting egg yolk contamination level in egg white using a spectroscopic method. Eggs that were stored for 0, 0.5, 1.0, 1.5, 2.5, and 6.5 wk at 4 C were manually processed to cleanly separate the yolk from the white. Egg white samples containing 0e0.5% (w/w) of yolk were prepared by adding yolk to the white and further dilutin...

this survey was done for constructing an egg sorting machine which could sort white eggs from fertilized eggs. egg sorting machine was constructed based on physiological properties of trout egg. fertilized eggs have much more elasticity than white or non-hatched eggs. so the hatched eggs will fly back if were hit to a solid surface. the machine divided to 5 parts including mechanical, electrica...

PURPOSE Egg (egg white) allergies are among the most common food allergies in infants and young children. Serum egg white-specific IgE (sIgE) levels have been shown to be correlated with clinical symptoms, and the predictive decision point of sIgE levels has been proposed and used widely in the clinical setting. However, some patients whose sIgE levels to egg white are higher than the predictiv...

Egg white as a protein system possesses much interest, both biochemical and technological. Study of the egg white proteins has been handicapped by the difficulty of preparation. The five variant system developed by Cohn and coworkers for the fractionation of plasma offers many advantages over the salting-out techniques (1). Low temperatures are employed to improve protein stability. Since low s...

A 66-year-old man was admitted to our Department for a sudden loss of consciousness, tonic–clonic movement and psychomotor agitation. During the previous 4 months the patient had complained of drowsiness, fatigue, lack of appetite, and nausea. During the prior 2 months he had experienced hair loss, coating of the tongue, and skin flaking with pruritus. Two hours prior to admission, the patient ...