Presencia de bacterias psicrófilas en huevos comercializados en Tulancingo, Hidalgo

Commercial eggs are vulnerable to contamination by commensal and pathogenic microorganisms, which represent a significant challenge to food safety and public health. The aim was to evaluate the effect of incubation temperature on the growth curve of 10 bacterial strains from commercial eggs from the municipality of Tulancingo Hidalgo. A morphological description of the strains was carried out and their growth was determined, as well as their generation time at 4°C, 15°C and 37°C. The bacteria evaluated showed differences in adaptation to the different temperatures evaluated; it was determined that Proteus mirabillis reached its maximum growth after 6 hours of incubation with a generation time of 21 minutes at a temperature of 4°C. The bacteria evaluated show a state of latency at 4°C, which shows that keeping the eggs refrigerated does not guarantee that the growth of the bacteria will stop and generate alterations in them.