17.1.01
Open
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 water 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.
B. Methods
Take lab o ra tory sam ples from rep re sen ta tive num ber of
containers in lot, 925.29 (see 34.1.01). Sterilize sampling tube or
dipper, auger, spoon, and hatchet by wiping with alcohol-soaked
cotton and flaming over alcohol lamp or other burner. Between
samplings, thoroughly wash instruments, dry, and resterilize.
and sample all containers under as nearly aseptic conditions as
possible.
(a) Liquid eggs.—Thoroughly mix contents of container with
sterile sampling tube or dipper, and transfer ca 400 mL (0.75 pt) to
sterile laboratory sample container. Keep samples at <5°C but avoid
freezing. Observe and record odor of each container sampled as
normal, abnormal, reject, or musty.
(b) Frozen eggs.—Remove top layer of egg with sterilized hatchet
or chisel. Drill 3 cores from top to bottom of container: first core in
center, second core midway between center and periphery, and third
core near edge of container. Transfer drillings from container to
laboratory sample container with sterile spoon. Examine product
organoleptically by smelling at opening of fourth drill-hole made after
removal of bacteriological laboratory sample. (Heat produced by
electric drill intensifies odor of egg material, thus facilitating
organoleptic examination.) Record odors as normal, abnormal, reject,
or musty. Refrigerate laboratory samples with solid CO2 or other
suitable refrigerant if analysis is to be delayed or sampling point is at
some distance from laboratory.
(c) Dried eggs.—For small packages, take entire parcel or
parcels for laboratory sample. For boxes and barrels, remove top
layer with sterile spoon or other sterile instrument, and with sterile
trier remove ≥3 cores as in (b). (Laboratory samples should consist
of ca 400 mL [0.75 pt].) Aseptically transfer core to laboratory
sample container with sterile spoon or other suitable instrument.
Store laboratory samples under refrigeration or in cool place.
Reference: JAOAC 22, 625(1939).
 2005 AOAC INTERNATIONAL