The verify of the hygienic condition of the eggs used in the preparation of egg products, is based on the analysis of indicators of microbial metabolism such as lactic acid.
Product Information.
L-Lactic Acid test in Egg and Egg Products
The verify of the hygienic condition of the eggs used in the preparation of egg products, is based on the analysis of indicators of microbial metabolism such as lactic acid. The total bacterial count is not a suitable index because it is reduced by the pasteurization treatment.
To ensure that the handling of eggs and egg products is made in respect of the rules of hygiene, the REGULATION (EC) No 853/2004 states that the lactic acid content must not be greater than 1000 mg / kg of dry matter.
| Available Pack Sizes | 100 pcs, 20 pcs |
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