Hatchablility of Broiler Breeder Eggs Sanitized with a Combination of Ultraviolet Light and Hydrogen Peroxide*

Wells, J. B.; Coufal, C. D.; Parker, H. M.; Kiess, Aaron S.; Young, Kathryn; McDaniel, C. D.

doi:10.3923/ijps.2011.320.324

Cited by 11 publications

(5 citation statements)

References 1 publication

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“…This may be attributed to the inability of H 2 O 2 to invade egg through pores. Nearly similar finding were recorded by Sander and Wilson (1999) who demonstrated that 3% H 2 O 2 was effective in reducing bacteria and Wells et al (2011) who detected 3 log reductions in total bacterial count. Miguel et al (2001) and Rodgers et al (2001) recommended the use of H 2 O 2 in poultry industry.…”

Section: Discussionsupporting

confidence: 65%

Prevalence and Inhibition of Microbial Load on Chicken Eggs with Special References to Egg Quality and Hatchability

Ibrahim¹,

Mansour²,

Abdelrahman³

2014

American Journal of Animal and Veterinary Sciences

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A total of 304 random chicken egg samples obtained from layers of Balady and Battery systems. 144 of chicken Balady and Battery eggs (72 of each sample were divided into 18 batches) were used for bacteriological evaluation. Enterobactriacae (94.4, 33.3 and 27.7%), Salmonella (77, 29 and 22%), E.coli (44, 0 and 22%) and Staphylococcus aureus (100, 97 and 98%) were detected in shell, albumen and yolk in Balady eggs, respectively. Battery system showed lower incidence in Enterobactriacae (50, 16.6 and 22%), Salmonella (41.6, 8 and 0%), E.coli (27.7, 9 and 19%) and Staphylococcus aureus (100, 83 and 95%), respectively. Results concluded that the system in which the hens are housed contribute in rate of contamination of eggs. Staphylococcus aureus showed a higher prevalence rate compared to other pathogens in both laying systems. About 160 Balady eggs were selected for studying the effect of different pathogen inhibitors, 80 eggs for detecting preservation after 21 days at room temperature and the other 80 fertile Balady eggs for detecting hatchability and mortality. The efficacy of application of different pathogen inhibitors as Propionic acid at different concentration 10, 30, 50, 70 and 100%, Hydrogen Peroxides (H 2 O 2 ) 3% and Virkon S 1% on eggs were recorded. Propionic acid10%, Virkon S and H 2 O 2 showed nearly similar significant inhibitory effect on pathogens on egg shells ranged from 86 to 100%, albumin from 33.4 to 100% and yolk from 34.3 to100%, while 30% Propionic acid has highly significant inhibitory effect on pathogen load ranged from 99.8 to100%. About 30% propionic acid concentration had a preservative effect on table eggs for 21 days at room temperature and increasing hatching percent up to 90% and lowering embryonic mortality to10% in fertile eggs. The findings of this study indicate that 30% Propionic acid may be considered as a favorable disinfectant agent for the egg shell spraying.

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Section: Discussionsupporting

confidence: 65%

Prevalence and Inhibition of Microbial Load on Chicken Eggs with Special References to Egg Quality and Hatchability

Ibrahim¹,

Mansour²,

Abdelrahman³

2014

American Journal of Animal and Veterinary Sciences

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“…Smaller hatcheries and amateur bird breeders use safer, in terms of human health and environment, disinfectants for this purpose (UV rays, ozone, hydrogen peroxide or ethyl alcohol). Thus experiments are carried out to determine the suitability of various chemical compounds (preparations), as an alternative disinfectant of eggs, incubators and livestock houses than formaldehyde -a human carcinogen which is toxic via inhalation (SANDER & WILSON 1999;GEHAN 2009;WELLS et al 2011).…”

mentioning

confidence: 99%

Microbiological Response of Japanese Quail Eggs to Disinfection and Location in the Setter During Incubation

Nowaczewski¹,

Szablewski²,

Cegielska‐Radziejewska³

et al. 2013

folia biol (krakow)

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The aim of this study was to evaluate the effectiveness of ethyl alcohol (75%) disinfection of Japanese quail (Coturnix coturnix japonica) hatching eggs and analysis of microbial contamination of eggs during incubation, depending on their location in the setter. Disinfected eggshells were found to have lower total bacteria (TBC) and fungi (TFC) count. Concerning the vertical location of eggs (top, middle, bottom), disinfected eggs were characterized by similar values of the TBC (x = 1.54 log CFU/shell surface). For eggs without disinfection, it was found that those from middle and bottom levels of the setter had similar and lower TBC (by about 1.22 log CFU/shell surface) as compared to eggs from the top level. No statistically significant differences between levels were found in the case of TFC. Hatch breakouts (dead-in-shell embryos) from non-disinfected eggs were characterized by higher TBC (on average 0.37 log CFU/g). Disinfected eggs, located at the middle and bottom levels of the incubator, had similar and lower TBC in comparison with eggs from the top level. There were no microscopic fungi inside disinfected eggs of hatch breakouts. On the other hand, the non-disinfected eggs, placed on trays from the middle level of the incubator, had greater TFC (by about 0.9 log CFU/g) than those from top and bottom levels. Regardless of whether the eggs were disinfected or not, the largest group of microscopic fungi included Aspergillus and Penicillium.

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“…To overcome the drawbacks of chemical sanitisation, other methods of decontamination have been tested, including immersion in boiling water for three seconds (Himathongkham et al, 1999), pulsed light (Dunn, 1996;Lasagabaster et (Kuo et al, 1997b;Chavez et al, 1999;Favier et al, 2001;Coufal et al, 2003;Rodrigues-Romo and Yousef, 2005;De Reu et al, 2006a;Wells et al, 2011), hot air (180°C for eight seconds), hot water (95°C for 10 seconds), infra-red (210°C for 30 seconds) and steam (100°C for two seconds) (James et al, 2002), pulsed UV light treatment (Keklik et al, 2009), warm air (Cevoli, 2010) and ozone (Rodrigues-Romo and Yousef, 2005). Combined methods have included UV light and H 2 O 2 (Wells et al, 2010;, UV light and ozone (Rodrigues-Romo and Yousef, 2005).…”

Section: Decontamination Of Egg Shellsmentioning

confidence: 99%

“…Once the optimal combination of H 2 O 2 and UV light was obtained and its efficiency of killing bacteria on the outer surface of the egg shells had been proven, the influence of this combined treatment on hatchability was studied in detail (Wells et al, 2011). This research involved the incubation of eggs treated with 1.5% H 2 O 2 followed by UV light treatment for 8 min to reduce the APC of egg shells.…”

Section: Inactivation Of Microorganisms On Egg Shells With Combined Umentioning

confidence: 99%

Decontamination of egg shells using ultraviolet light treatment

Turtoi

Borda

2014

World's Poultry Science Journal

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Decontamination of egg shells is required to improve the microbiological safety of the fresh hen eggs used for human consumption or for hatching. Conventional chemical decontamination methods involving quaternary ammonium disinfectant, sodium hydroxide, phenol, hydrogen peroxide or formaldehyde, leave residues on egg shells that may damage the cuticle layer. Therefore new techniques of egg shells decontamination, such as ultraviolet (UV) radiation, have been developed. This review aims to evaluate the data from available literature and to provide a general review of UV light treatment application for egg shell decontamination. Data shows that UV treatment was effective for the inactivation of the bacterial population present on clean egg shells and recently contaminated shells. Combined treatments such as UV light with ozone or hydrogen peroxide (H 2 O 2 ) improved the inactivation of microorganisms. Recent advances in science and engineering indicate that treatment with UV light has a competitive advantage in comparison with traditional egg shell sanitation treatments for decontamination. Chicken eggs are composed of about 9.5% protective shell, 63% albumen (egg white), and 27.5% vitellus (egg yolk). The calcium carbonate in shell makes it tough and, as a consequence, protects the integrity of the inner egg. Egg white consists primarily of 88% water into which are dissolved 11% proteins, including albumins, mucoproteins, and

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Hatchablility of Broiler Breeder Eggs Sanitized with a Combination of Ultraviolet Light and Hydrogen Peroxide*

Cited by 11 publications

References 1 publication

Prevalence and Inhibition of Microbial Load on Chicken Eggs with Special References to Egg Quality and Hatchability

Prevalence and Inhibition of Microbial Load on Chicken Eggs with Special References to Egg Quality and Hatchability

Microbiological Response of Japanese Quail Eggs to Disinfection and Location in the Setter During Incubation

Decontamination of egg shells using ultraviolet light treatment

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