Ascertaining The Microbiological and Functional Characteristics of Domestic and Imported Shell Eggs and Egg Products

<p>The proposed course of research will assess the food safety and product quality of domestic and imported shell eggs and egg products. The prevalence of Salmonella spp. will be determined on all samples. Furthermore, shell eggs will be examined for physical quality measurements. Both dried and frozen egg products, as well as shell eggs, will be tested for associated functional qualities. All federal requirements for importing shell eggs and egg products will be met during the course of the proposed research. Upon completion of this study, there will be a better understanding of the microbial, physical, and functional quality of domestic and imported shell eggs and egg products.</p>