AOAC Official Method 939.14 Sampling of Eggs and Egg Products Microbiological Methods
First Action 1939
Final Action
(Compendium of Methods for the Microbiological Examination of Foods, 3rd Ed., 1992, American Public Health Association, Washington,DC, USA, should be used as guide for further study of microorganisms obtained with culturing techniques described.)
A. Equipment
(a) Liquid eggs.Sampling tube or dipper, sterile laboratory sample containers with tight closures (pt [500 mL] Mason jars or friction top cans are most practical), alcohol, alcohol lamp or other burner, absorbent cotton, clean cloth or towel, and H2O pail.
(b) Frozen eggs.Electric (high-speed) or hand drill with 1 ´16 in. (25.4 ´ 406.4 mm) auger, hammer and steel strip (12 ´ 2 ´0.25 in. [304.8 ´50.8 ´6.35 mm]) or other tool for opening cans, tablespoon,hatchet or chisel, precooled sterile containers, etc., as in (a).
(c) Dried eggs.Grain trier long enough to reach to bottom of containers to be sampled. Clean laboratory sample containers with tight closures (pt [500 mL] Mason jars or paperboard cartons), cloth or towel, and tablespoon.
