Processing and Packaging Shell Eggs

Zeidler, Gideon

doi:10.1007/978-1-4615-0811-3_58

Cited by 9 publications

(7 citation statements)

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“…Data were obtained for external microbial populations only. Processing conditions have been developed to minimize internal contamination (2,36,53), as has been con-firmed by published work concerning commercially processed shell eggs (27,29). In a recent study conducted in our laboratory, eggs stored past the ''best if used by'' date were rarely internally contaminated (27).…”

Section: Discussionmentioning

confidence: 99%

“…Large-scale processing of shell eggs began in the 1940s (2,36,45,53). At that time, eggs were often soaked before being scrubbed and stored for long periods before sale.…”

mentioning

confidence: 99%

“…The correlations of wash water temperature, pH, iron levels, sanitizer and detergent selection, and bacterial numbers in wash water have been determined (2,36). Larger operations that utilize high-speed washing and packing machines are common in today's shell egg industry (53). Now that adequate processing conditions have been established, a thorough study of their effects on egg quality and safety could be conducted.…”

mentioning

confidence: 99%

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Impact of Commercial Processing on the Microbiology of Shell Eggs

Musgrove

Jones

Northcutt

et al. 2005

Journal of Food Protection

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Shell egg microbiology has been studied extensively, but little information is available on how modern U.S. processing conditions impact microbial populations. As regulations are being drafted for the industry, such information can be important for determining processing steps critical to product safety. Five different shell egg surface microbial populations (aerobic bacteria, yeasts and molds, Enterobacteriaceae, Escherichia coli, and Salmonella) were monitored at 12 points along the processing line (accumulator, prewash rinse, washer 1, washer 2, sanitizer, dryer, oiler, scales, two packer head lanes, rewash entrance, and rewash exit). Three commercial facilities were each visited three times, a total of 990 eggs were sampled, and 5,220 microbiological samples were subsequently analyzed. Although variations existed in concentrations of microorganisms recovered from each plant, the patterns of fluctuation for each population were similar at each plant. On average, aerobes, yeasts and molds, Enterobacteriaceae, and E. coli prevalence were reduced by 30, 20, 50, and 30%, respectively, by the end of processing. The microbial concentrations (log CFU per milliliter) in the egg rinse collected from packer head lanes were decreased by 3.3, 1.3, 1.3, and 0.5, respectively, when compared with those of rinses collected from eggs at the accumulator. Salmonella was recovered from 0 to 48% of pooled samples in the three repetitions. Higher concentrations of Salmonella were recovered from preprocessed than from in-process or ready-to-pack eggs. These data indicate that current commercial practices decrease microbial contamination of egg shell surfaces.

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Section: Discussionmentioning

confidence: 99%

“…Large-scale processing of shell eggs began in the 1940s (2,36,45,53). At that time, eggs were often soaked before being scrubbed and stored for long periods before sale.…”

mentioning

confidence: 99%

mentioning

confidence: 99%

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Impact of Commercial Processing on the Microbiology of Shell Eggs

Musgrove

Jones

Northcutt

et al. 2005

Journal of Food Protection

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“…In addition, they are widely available, have a relatively low cost and a high efficacy. Zeidler () observed that under optimal parameters, commercial egg washing can lead to a reduction of the bacterial load on the shell of 2 to 3 log 10 . A high level of chlorine can be detrimental for the quality of eggs (Bialka and others ) due to remaining residues deposited on the eggshell.…”

Section: Postharvest Methods For Reducing the Risk Of Salmonellosis Dmentioning

confidence: 99%

Control of Salmonella Contamination of Shell Eggs—Preharvest and Postharvest Methods: A Review

Galis

Marcq

Marlier

et al. 2013

Comp Rev Food Sci Food Safe

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Salmonella Enteritidis is one of the most prevalent foodborne pathogen, its main reservoir being considered the shell egg. As the concerns related to the increasing human salmonellosis cases grow, the need for an application of preventive methods either at the farm level or during the processing steps is crucial for a better control of the foodborne outbreaks due to the consumption of this specific food product. This review focuses on the application of preventive methods at the farm level, on preharvest step, in order to reduce the risk of shell eggs contamination with Salmonella, especially S. Enteritidis, through a better control of the laying hens' infection with this pathogen. As postharvest methods, a 1st approach is the egg storage conditions and the prevention of Salmonella spp. growth and multiplication. In addition, shell eggs may be subjected to eggshell decontamination, to reduce the risk of foodborne outbreaks. Several of these latter mentioned methods are already authorized to be put in place in different countries, as it is the case in the United States of America and Canada. Their efficacy has been proven and their use is regarded by some as mandatory for ensuring shell eggs safety for the consumers.

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“…Washing eggs with water colder than the egg, with water heavily contaminated with bacteria, with water containing large amounts of soluble iron, or in machines whose surfaces are contaminated with large numbers of microorganisms are established factors that increase chances of bacterial cross-contamination during egg washing (Baker  Bruce 1994;Zeidler 2002;Hutchison et al 2003). Such conditions are addressed in AMS guidelines (USDA 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of rinses on microbial quality of commercially available eggs and its components before processing from Ilorin in western Nigeria

Folorunsho¹,

Charles²

2015

Bitlis Eren University Journal of Science and Technology

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This study examined the effect of rinses on the microbial safety of whole egg and its components, commonly consumed in the Ilorin west area, to unrinsed eggs. The microorganisms isolated during this study include: Serratia spp., Providencia spp., Citrobacter spp., E. coli, Enterobacter spp., Klebsiella spp., while the fungus includes Cladosporium spp., Aspergillus fumigatus, A. niger, A. flavus, Penicillium spp. and Mucor spp. From this study the rinsed eggs have the lowest amount of microbial load at 0.6 × 10 2 cfu/ml, which was less than the accepted 6.0 log10 CFU/ml recommended by the International Commission on the Microbiological Specification for Food. Therefore, it is recommended that table eggs should not be consumed raw.

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Processing and Packaging Shell Eggs

Cited by 9 publications

References 0 publications

Impact of Commercial Processing on the Microbiology of Shell Eggs

Impact of Commercial Processing on the Microbiology of Shell Eggs

Control of Salmonella Contamination of Shell Eggs—Preharvest and Postharvest Methods: A Review

Effect of rinses on microbial quality of commercially available eggs and its components before processing from Ilorin in western Nigeria

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