Physical and chemical quality of sanitized commercial eggs experimentally contaminated with Pseudomonas aeruginosa and refrigerated during storage

Abstract

-The objective of this study to verify the physicochemical quality of commercial washed and unwashed eggs, experimentally inoculated on the shell with Pseudomonas aeruginosa and stored at 5 and 25 o C for 30 days. A total of 384 eggs, classified as large, from light Dekalb White laying hens at 30 to 40 weeks of age, were used. The experimental design consisted of two blocks in a 2 × 2 × 2 factorial arrangement (contamination, washing, and refrigeration) with six replicates. The sanitization was performed by mechanical washing (hot water with chlorhexidine 20% and 8% active content). Eggs were contaminated by handling with 1.5 × 10 5 colony-forming units (cfu) of Pseudomonas aeruginosa/mL solution, and stored at 5 and 25 o C for 30 days. Each ten days, analyses of the eggs were carried out, for the assessment of physical (egg weight, specific gravity, shell thickness, yolk, albumen and shell percentage, Haugh unit, yolk and albumen rates) and chemical (albumen and yolk pH) characteristics. There were interactions between sanitization, storage temperature and contamination. The cooling process maintained the egg internal quality even when there was contamination on the shell by Pseudomonas aeruginosa inoculum. Cooling slows down the weight loss and promotes better internal physical and chemical quality of the eggs during the 30 days of storage regardless of the contamination and washing processes.

Investigation of quality properties of chicken eggs collected periodically from different poultry systems depending on the season

“…In a study related to the color values of egg yolk, it was found that the levels of brightness (L) and yellowness (b) were higher in organic eggs, and that the level of redness (a) was low (Hidalgo et al, 2008). in foods and can affect the deterioration of the product (Mendes et al, 2012). It was determined that there was an increase in TAPB counts from summer to winter in all of the samples (p < .05).…”

Effect of Washing on Selected Quality Traits of Hen Egg Shells During Storage

“…Mendes i wsp. [9] oceniali jakość jaj w zależności m.in. od temperatury przechowywania i sanityzacji.…”

Study of retail egg supply chain for quality in relation to level of sanitization andfarm of origin

“…The consumer's first impression of table eggs at purchase is based on freshness or physical perceptions (qualities) like soundness of shell, shape, texture, color, and cleanliness [2]. Unlike external quality, the internal quality of an egg begins to decline soon after it is laid; factors associated with management, nutrition, handling, and storage conditions (time and temperature) affect the egg's internal quality [3,4]. The internal quality of an egg is linked to albumen and its relative viscosity, shape and firmness of yolk, depth of air cell, presence or absence of meat and blood spots, pH, and Haugh unit (HU); among these, the Haugh unit has been construed as a standard for the determination of the internal quality of an egg.…”