Approaches of Egg Decontamination for Sustainable Food Safety

Abstract

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.

Hatching Performance of Kokok Balenggek Chicken (G1): Formation of Superior Local Chicken in West Sumatra

“…Fresh eggs have small pores to prevent bacteria from entering the egg so that egg quality can be maintained properly (Susanti et al 2015). Eggs that are contaminated with bacteria cause the nutrients contained in the egg to be damaged so that the nutritional needs for embryo development are not met and this will have an impact on the egg's hatchability (Mahmoud et al 2022). Bacterial contamination, such as Enterococcus faecalis and Escherichia coli, can colonize the internal organs of chicken embryos, potentially affecting their viability (Chiang et al 2022).…”

Trace Minerals in Laying Hen Diets and Their Effects on Egg Quality

“…Also, the requirement of sodium and potassium is around 0.13-0.19% in the laying hen diets. Maintaining the optimal concentration of minerals in diets is necessary to obtain high egg quality for sale [59,61]. Incorporating minerals in layers' feed is essential to produce superior external traits of egg quality and to diminish the problem of limiting levels of minerals in hen commercial diets which based on the ingredients of soybean meal and corn with low concentrations of minerals [32].…”