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THE LIQUID EGG (PASTEURISATION) REGULATIONS, 1963
Processing plants.
There are three egg pasteurising plants operating within the
Borough, which combine the process of egg pasteurisation with
that of egg breaking and freezing of liquid egg. Two of the
plants were installed in premises which have long been used for
egg breaking whilst the third formed part of a new installation
in premises specially converted for this purpose when the
Regulations were in draft form. Each plant has been equipped
with its own laboratory for carrying out the required tests
including B.Coli and plate count and detection of the enzyme aamylase.
Sampling and Testing
109 samples of pasteurised liquid egg were taken from the
plants for a-amylase test following the introduction of the
Regulations on the 1st January, 1964. From then until 31st
August check samples were taken from the productions and submitted
to Colindale Laboratory where they were examined for the
presence of salmonellae in addition to the a-amylase test. These
samples were taken not only from Lion Brand Liquid Egg but also
from Chilled Imported Eggs broken out in the plants and all showed
the complete absence of a-amylase with readings on the Lovibond
Comparator of 6 and 7. Since no salmonella organisms were being
isolated and the pasteurisation plants were obviously working
efficiently it was decided to ease the burden placed upon
Colindale Laboratory and to submit the samples to the Public
Analyst. In order to keep a check on the efficiency of the
plants two samples from each plant were submitted to the Public
Analyst each week. This sampling has now become standard procedure.
In addition to the samples taken by the Public Health
Inspectors, each plant took one sample from both the morning and
afternoon productions, the results being examined by the Inspector
during his frequent visits.
The figures of 6 and 7 on the Lovibond Comparator for the
test on home produced liquid egg contrast sharply with those
received on Imported Pasteurised Liquid Egg, many of which show
readings of 3 and 4, whilst some failed the test completely. In
all, 443 samples of imported egg were taken from various shipments
and 9 samples failed to pass the a-amylase test. The batches
from which these samples were taken were placed under official
detention in accordance with the provision of the Public Health
(Imported Food) Regulations, 1937/1948 and were subsequently
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