An alternative antimicrobial commercial egg washing procedure
Hudson, Lauren Kathryn
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Four washes were evaluated for effect on egg quality during extended cold storage and Salmonella reduction: pH 11 at 48.9°C (industry standard); pH 11 at ambient temperature (~20°C); pH 6 at 48.9°C; and pH 6 at ambient temperature. pH 11 washes contained potassium hydroxide-based detergent and pH 6 washes contained approximately 200 ppm chlorine and a proprietary chlorine-stabilizer. Wash treatments affected shell color and Haugh unit measurements. Vitelline membrane strength and elasticity decreased and whole egg total solids increased over 12-week storage time, but were not affected by treatment. Neither storage time nor treatment effected shell strength or stiffness. Reduction in inoculated Salmonella (0.77 log CFU/mL shell emulsion) was not different between treatments. Ambient temperature washes did not have a profound effect on egg quality or Salmonella reduction compared to standard warm water wash and may be a viable option to reduce cost, increase shelf life, and slow pathogen growth.