Effects of shell disinfection with polyhexamethylene guanidine chloride on the safety and quality characteristics of edible eggs

Abstract

Infected shells are one of the main routes of human infection with Salmonella, which causes foodborne illness. To increase the microbiological safety of fresh chicken eggs and food egg products, shell disinfection is necessary. The presented work highlights the results of an experimental study of the disinfecting properties of an agent based on polyhexamethylene guanidine chloride (PHMG) and a veterinary and sanitary assessment of edible chicken eggs after shell disinfection. Disinfecting properties of PHMG, microbiological, organoleptic and quality indicators were established by standard methods. In experiments with cambric test objects, inactivation is provided by: Salmonella typhimurium (ST) - 0.4% solutions (exposure 2-5 min), Escherichia coli - 0.4% (exposure 2 min) and 0.3% solutions (exposure 5 min).) DB. In production conditions, it has been established that the use of a 0.4% PHMG solution for disinfection with exposure for 2 and 5 minutes ensures the inactivation of ST on the shell surface. Disinfection of the shell does not affect the change in the pH value and egg weight during storage, as well as the state of the shell, air chamber, egg white, yolk. Eggs after disinfection for 15 days of storage at a temperature of (4 ± 2) ° C met the requirements for edible chicken eggs. Studies of the tested drug have shown the effect of the PHMG shell disinfection on the safety and quality indicators of edible eggs.