Antifungal Action of Ozone on Chicken Eggshell Cuticles: A Preliminary Study

Soares, Carlos E.; Leite, Cláudio Eduardo Cartabiano; Dahlke, Fabiano; Maiorka, Alex; Miotto, Marília; Scussel, Vildes Maria; Lindner, Juliano De Dea

doi:10.1080/01919512.2021.1967722

Cited by 3 publications

(4 citation statements)

References 16 publications

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“…Damage to the membrane encourages component release and results in microbial death [52]. Moreover, it has been demonstrated that using ozone at concentrations of 2 and 4 ppm, respectively, was efficient in maintaining the functional properties and inner quality of fresh eggs throughout storage, destroyed fungal colonies without damaging the cuticle, and significantly reduced Salmonella [3,53,54]. Similarly, pulsed light fluence was found to reduce cells of Salmonella on the eggshell without opposing influences on the egg albumen quality, and sensory and functional properties, and Escherichia coli was completely inactivated [55,56].…”

Section: Direct Methods Of Preventing Egg Spoilagementioning

confidence: 99%

“…Currently, foods of high quality, biological safety, lack of additives, and little processing are increasing in demand from consumers. Worldwide, hens are bred to provide non-fertile eggs for human consumption as the egg is recognized as a source of high-quality protein with great nutritional value [2,3]. Even though the eggshell is a natural barrier, quality deterioration can still occur, especially when eggs are incorrectly kept and exposed to possible microbial contamination, which can cause significant financial losses for the egg business [4].…”

Section: Introductionmentioning

confidence: 99%

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Approaches of Egg Decontamination for Sustainable Food Safety

et al. 2022

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Eggs are a rich source of protein, minerals, lipids, and vitamins. Eggs are an essential source of bacterial microflora. Controlling antimicrobial resistance and reducing food loss and waste are essential for a sustainable future. To prevent spoilage and to preserve eggs, a variety of techniques, including thermal and non-thermal, are often used. This paper explores the decontamination methods for egg preservation that have been applied. In previous studies, the initial contamination of the eggs varied from 2 to 9 log CFU per egg. Either thermal or non-thermal techniques resulted in reduced concentrations of Salmonella enteritidis, Salmonella typhimurium, and Escherichia coli, respectively, on the surface of the egg that ranged 0.62–5.9 log, 1.27–4.9 log, and 0.06–6.39 log, respectively, for the former, and being 1.2–7.8 log, 5.0–7.8 log, and 6.5–6.6 log, respectively, for the latter. Thermal approaches were more effective than the non-thermal approaches. Some of these methods had negative consequences on the egg’s functionality, while combination methods, such as thermoultrasonifcation (ozone-UV radiation or heat‐ozone), mitigated these effects. Other decontamination methods require further investigation, particularly the potential for scaling up for commercial usage and the associated costs. In conclusion, decontamination methods are required to extend shelf life of eggs, and to decrease consumer risks associated with foodborne pathogens.

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Section: Direct Methods Of Preventing Egg Spoilagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Approaches of Egg Decontamination for Sustainable Food Safety

et al. 2022

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“…When applied correctly, UV radiation does not generate waste in the environment and effectively reduces the microbial count. This ability to inactivate microorganisms has been demonstrated in several research works related to the germicidal effects of UV radiation [41,42]. Using UV radiation as a decontaminating agent is mainly attributed to UV-C rays, with wavelengths of 200-280 nm and a range of 250 to 260 nm.…”

Section: Biological and Toxic Residuementioning

confidence: 96%

Mobile Robot + IoT: Project of Sustainable Technology for Sanitizing Broiler Poultry Litter

Kunz Cechinel,

Soares,

Pfleger

et al. 2024

Sensors

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The traditional aviary decontamination process involves farmers applying pesticides to the aviary’s ground. These agricultural defenses are easily dispersed in the air, making the farmers susceptible to chronic diseases related to recurrent exposure. Industry 5.0 raises new pillars of research and innovation in transitioning to more sustainable, human-centric, and resilient companies. Based on these concepts, this paper presents a new aviary decontamination process that uses IoT and a robotic platform coupled with ozonizer (O3) and ultraviolet light (UVL). These clean technologies can successfully decontaminate poultry farms against pathogenic microorganisms, insects, and mites. Also, they can degrade toxic compounds used to control living organisms. This new decontamination process uses physicochemical information from the poultry litter through sensors installed in the environment, which allows accurate and safe disinfection. Different experimental tests were conducted to construct the system. First, tests related to measuring soil moisture, temperature, and pH were carried out, establishing the range of use and the confidence interval of the measurements. The robot’s navigation uses a back-and-forth motion that parallels the aviary’s longest side because it reduces the number of turns, reducing energy consumption. This task becomes more accessible because of the aviaries’ standardized geometry. Furthermore, the prototype was tested in a real aviary to confirm the innovation, safety, and effectiveness of the proposal. Tests have shown that the UV + ozone combination is sufficient to disinfect this environment.

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“…The structure and morphology of the cuticle can be evaluated by scanning and transmission electron microscopy (SEM, TEM) (20). As the cuticle dries and hardens upon exposure to the environment, it displays micro-cracks and micro-fissures on its outer surface, as visualized by SEM (Figure 5) (15,72,73). The chicken cuticle is composed of two layers: inner (vesicular) and outer (non-vesicular) layers identified by TEM (Figure 6).…”

Section: Structural Organizationmentioning

confidence: 99%

Properties, Genetics and Innate Immune Function of the Cuticle in Egg-Laying Species

et al. 2022

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Cleidoic eggs possess very efficient and orchestrated systems to protect the embryo from external microbes until hatch. The cuticle is a proteinaceous layer on the shell surface in many bird and some reptile species. An intact cuticle forms a pore plug to occlude respiratory pores and is an effective physical and chemical barrier against microbial penetration. The interior of the egg is assumed to be normally sterile, while the outer eggshell cuticle hosts microbes. The diversity of the eggshell microbiome is derived from both maternal microbiota and those of the nesting environment. The surface characteristics of the egg, outer moisture layer and the presence of antimicrobial molecules composing the cuticle dictate constituents of the microbial communities on the eggshell surface. The avian cuticle affects eggshell wettability, water vapor conductance and regulates ultraviolet reflectance in various ground-nesting species; moreover, its composition, thickness and degree of coverage are dependent on species, hen age, and physiological stressors. Studies in domestic avian species have demonstrated that changes in the cuticle affect the food safety of eggs with respect to the risk of contamination by bacterial pathogens such as Salmonella and Escherichia coli. Moreover, preventing contamination of internal egg components is crucial to optimize hatching success in bird species. In chickens there is moderate heritability (38%) of cuticle deposition with a potential for genetic improvement. However, much less is known about other bird or reptile cuticles. This review synthesizes current knowledge of eggshell cuticle and provides insight into its evolution in the clade reptilia. The origin, composition and regulation of the eggshell microbiome and the potential function of the cuticle as the first barrier of egg defense are discussed in detail. We evaluate how changes in the cuticle affect the food safety of table eggs and vertical transmission of pathogens in the production chain with respect to the risk of contamination. Thus, this review provides insight into the physiological and microbiological characteristics of eggshell cuticle in relation to its protective function (innate immunity) in egg-laying birds and reptiles.

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Antifungal Action of Ozone on Chicken Eggshell Cuticles: A Preliminary Study

Cited by 3 publications

References 16 publications

Approaches of Egg Decontamination for Sustainable Food Safety

Approaches of Egg Decontamination for Sustainable Food Safety

Mobile Robot + IoT: Project of Sustainable Technology for Sanitizing Broiler Poultry Litter

Properties, Genetics and Innate Immune Function of the Cuticle in Egg-Laying Species

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