Podcast
Questions and Answers
What is the estimated probability of an egg being internally contaminated in commercial eggs?
What is the estimated probability of an egg being internally contaminated in commercial eggs?
What is a common way for eggs to become internally contaminated?
What is a common way for eggs to become internally contaminated?
How can eggs become externally contaminated with Salmonella enteritidis?
How can eggs become externally contaminated with Salmonella enteritidis?
What increases the risk of internal contamination of eggs?
What increases the risk of internal contamination of eggs?
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Why are eggs an excellent breeding ground for microbes?
Why are eggs an excellent breeding ground for microbes?
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What determines the tenderness or toughness of a meat cut?
What determines the tenderness or toughness of a meat cut?
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Why are muscles from the loin and rib areas typically more tender than those from the neck and legs?
Why are muscles from the loin and rib areas typically more tender than those from the neck and legs?
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What is the primary purpose of using techniques that increase tenderness in meat preparation?
What is the primary purpose of using techniques that increase tenderness in meat preparation?
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What type of muscles are more likely to be used for movement and therefore contain more collagen?
What type of muscles are more likely to be used for movement and therefore contain more collagen?
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What is the result of cooking tough cuts of meat without proper preparation?
What is the result of cooking tough cuts of meat without proper preparation?
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Study Notes
Egg Contamination
- The chances of an egg being internally contaminated are relatively low, less than 1 in 10,000 commercial eggs.
- Internal contamination can occur from a hen with a Salmonella enteritidis infection in her ovary or oviduct.
- Eggs can also become internally contaminated by absorbing bacteria through the pores.
- External contamination can occur through fecal contamination during egg laying.
- Handling and preparation after the egg has been removed from its shell are common ways for contamination to occur.
Meat Tenderness
- The type and amount of connective tissue in a meat cut determines its tenderness or toughness.
- Cuts high in connective tissue are naturally tough and need to be properly prepared.
- Muscles used for movement, such as those found in the neck, shoulders, legs, and flank, contain more collagen and tend to be tougher.
- Muscles from the loin, or lower back, and rib areas, which get less exercise, are tender.
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Description
Learn about the risks of egg contamination, how it can occur during handling and preparation, and the role of Salmonella enteritidis in internal contamination. Test your knowledge on the safe handling of eggs!
