Effect of shell disinfection with AQUALYTE (NEUTRAL ANOLYTE) on inactivation of Salmonella enteritidis and quality of edible eggs

Abstract

The results of studies, conducted by a number of scientists, prove that chicken eggs can cause food poisoning, as well as poultry. To prevent foreign microfloraingress into egg products, scientists have developed a number of methods aimed at the pathogenic microflora inactivation on the surface of the table eggs shells; nevertheless, the search for new methods is an urgent task. The article describes the results of the studies on the effect of disinfecting the shells of table eggs using AQUALYTE NEUTRAL ANOLYTE (NA) on the eggs quality. NA disinfecting activity was studied using cambric test objects. For the purposes of studying NA disinfecting efficiency, an experimental contamination of the surface of the table eggs shells with a test culture of Salmonella enteritidis was made. It was established that disinfection of the table eggs shells with 100% (2 min exposure) and 50% (5 min exposure) NA solutions provides Salmonella inactivation on the shell, and it does not affect the veterinary and sanitary parameters of eggs.