Spoilage of Washed Eggs

Lorenz, F. W.; Starr, Phoebe Betty

doi:10.3382/ps.0310204

Cited by 34 publications

(6 citation statements)

References 7 publications

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“…In 1940, Haines and Moran observed that when eggs are placed in a bacteria suspension cooler than their internal temperature, a negative pressure gradient is created, drawing bacteria through the shell and into the interior of the egg (Haines and Moran, 1940). In 1952, Lorenz and Starr discovered that eggs washed in cold water were more likely to spoil than eggs washed in warm water (Lorenz and Starr, 1952). When this research was conducted, however, the most common way to wash eggs was by immersion washing.…”

Section: Introductionmentioning

confidence: 94%

The effects of commercial cool water washing of shell eggs on Haugh unit, vitelline membrane strength, aerobic microorganisms, and fungi

Curtis

Anderson

et al. 2010

Poultry Science

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Current egg washing practices use wash water temperatures averaging 49 degrees C and have been found to increase internal egg temperature by 6.7 to 7.8 degrees C. These high temperatures create a more optimal environment for bacterial growth, including Salmonella Enteritidis if it is present. Salmonella Enteritidis is the most common human pathogen associated with shell eggs and egg products. Its growth is inhibited at temperatures of 7.2 degrees C and below. The objective of this study was to determine if commercially washing eggs in cool water would aid in quickly reducing internal egg temperature, preserving interior egg quality, and slowing microbial growth. During 3 consecutive days, eggs were washed using 4 dual-tank wash water temperature schemes (HH = 49 degrees C, 49 degrees C; HC = 49 degrees C, 24 degrees C; CC = 24 degrees C, 24 degrees C; CH = 24 degrees C, 49 degrees C) at 2 commercial processing facilities. A 10-wk storage study followed, in which vitelline membrane strength, Haugh unit, and aerobic microorganisms and fungi (yeasts and molds) were monitored weekly. As storage time progressed, average Haugh unit values declined 14.8%, the average force required to rupture the vitelline membrane decreased 20.6%, average numbers of bacteria present on shell surfaces decreased 11.3%, and bacteria present in egg contents increased 39.5% during storage. Wash water temperature did not significantly affect Haugh unit values, vitelline membrane strength, or the numbers of aerobic microorganisms and fungi within the shell matrices of processed eggs. Results of this study indicate that incorporating cool water into commercial shell egg processing, while maintaining a pH of 10 to 12, lowers postprocessing egg temperatures and allows for more rapid cooling, without causing a decline in egg quality or increasing the presence of aerobic microorganisms and fungi for approximately 5 wk postprocessing.

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Section: Introductionmentioning

confidence: 94%

The effects of commercial cool water washing of shell eggs on Haugh unit, vitelline membrane strength, aerobic microorganisms, and fungi

Curtis

Anderson

et al. 2010

Poultry Science

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“…In their review, Hutchison et al (11) discuss the negative effects that inappropriate use of washing chemicals and sanitizers can have on the cuticle (9,12,25). However, the effects of lowtemperature washing on the cuticle are less conclusive (2,14,15). The washing procedure used in this study was carried out following standard operating procedures.…”

Section: Discussionmentioning

confidence: 99%

Effect of Egg Washing on the Cuticle Quality of Brown and White Table Eggs

Leleu¹,

Messens²,

Reu³

et al. 2011

Journal of Food Protection

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Egg washing is currently not permitted within the European Union, with few exceptions. This is mainly because there are concerns that cuticle damage could occur during or after the washing process, as a result of a suboptimal operation. In this study, the cuticle coverage levels of 400 washed or unwashed eggs, derived from either a brown or a white egg-laying flock at the end of lay, were compared. The eggs from older hens inherently have poorer cuticle coverage and as a result arguably constitute a greater risk to consumer safety if they are then washed. Thus, the effects of the washing procedure used in this study on cuticle quality were tested under the worst-case scenario. A standard Swedish egg washing process was used. The cuticle coverage of the eggs was assessed by a colorimeter by quantifying the color difference before and after staining with Tartrazine and Green S. The cuticle of an additional 30 eggs from each of the four groups was then visually assessed by scanning electron microscopy. The staining characteristics of the cuticle varied greatly within each group of eggs and showed that the washing process did not lead to cuticle damage. Scanning electron microscopy confirmed that there was no irreversible damage to the cuticle of the washed eggs and that it was not possible to correctly assign the treatment (washed or not) based on a visual assessment. In conclusion, no evidence could be found to suggest that the washing procedure used in this investigation irreversibly changed the quality of the cuticle.

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“…Previous work determining the influences of various laying and handling procedures on the bacteriological quality of eggs has involved the use of procedures such as spoilage rates and bacterial counts on shells (Lorenz and Starr 1952;Trussell 1955;Trussell et a1 1955). However, these procedures are not ideally suited for routine investigations as they are either time consuming, inaccurate or require large incubation spaces for long periods.…”

Section: Discussionmentioning

confidence: 99%

Bacterial Penetration in Floor and Nest Box Eggs From Meat and Layer Birds

et al. 1979

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A method similar to that used by Board and Board (1967) was used to determine the numbers of eggs penetrated by bacteria on 3 poultry farms in south-east Queensland. Significant differences in the percentages of penetrated eggs between the eggs of layer birds (9.7%) and the eggs of meat birds (16.1%) and between nest eggs (10.5%) and floor eggs (15.3%) were detected. The distribution of the numbers of penetration points was similar for nest and floor eggs for both types of bird and was independent of shell surface area or thickness.

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Spoilage of Washed Eggs

Cited by 34 publications

References 7 publications

The effects of commercial cool water washing of shell eggs on Haugh unit, vitelline membrane strength, aerobic microorganisms, and fungi

The effects of commercial cool water washing of shell eggs on Haugh unit, vitelline membrane strength, aerobic microorganisms, and fungi

Effect of Egg Washing on the Cuticle Quality of Brown and White Table Eggs

Bacterial Penetration in Floor and Nest Box Eggs From Meat and Layer Birds

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