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Modified Atmosphere Packaging effect on hard boiled eggs

MAP hard boiled eggs eggs oxygen carbon dioxide microbiological control

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#1 Lar


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Posted 14 June 2017 - 10:49 AM

Hi All,


Just wondering if anyone knows of any peered review literature on the following:


I want to know at what levels Oxygen/Carbon Dioxide need to be set at to inhibit microbial growth and maintain egg quality of hard boiled eggs.


The process provides a final pH of around 2.5 eggs are placed in brine solution, cooked etc so microbial isolation at final product is <100 SPC.


Is a level of 50% CO2 and 10% O2 appropriate?



#2 Belmont2201


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Posted 22 June 2017 - 05:16 AM

Your process may reflect on the final outcome of your product.

I suggest contacting your local gas supplier, and they may supply suggested gas combinations.

I also recommend to conduct a shelf life study on such process, it will protect you, and also provide you data on your results.

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