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

., A.B. Caudill; Curtis, P. A.; Anderson, K. E.; Kerth, L. K.; Oyarazabal, O.; Jones, D. R.; Musgrove, M. T.

doi:10.3382/ps.2009-00316

Cited by 27 publications

(14 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Albumen height and HU values tend to decrease (Figure 1) during storage, which concurs with the finding of others (Caudill et al, 2010;Musgrove, 2005).…”

Section: Methodssupporting

confidence: 79%

Egg quality assessment at different storage conditions, seasons and laying hen strains

Feddern

Prá

et al. 2017

Ciênc. agrotec.

View full text Add to dashboard Cite

Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a second approach, principal component analysis (PCA) was performed in order to assess correlations among quality parameters on storage conditions and laying hen strains. By the end of the 9-week storage period, eggs kept under refrigeration presented similar quality parameters to eggs stored at room temperature for only 3 weeks. In contrast, eggs kept at room temperature presented faster degradation from week 1 to 5. No differences on egg quality parameters were noticed between white and brown shells eggs. PCA suggests that better egg quality (first week) was associated mainly with higher egg weight and its specific gravity, Haugh unit and albumen height. Eggs stored at room temperature should be consumed in 2 weeks or refrigerated until 8 weeks, preserving internal quality from farm to retail.Index terms: Weight loss; shell color; Haugh unit; yolk index. RESUMOOs ovos são um dos alimentos que oferecem nutrientes de grande valor biológico. Entretanto, no armazenamento, alguns componentes da clara e gema podem se alterar, deteriorando a qualidade dos ovos. Assim, este trabalho objetivou avaliar semanalmente parâmetros de qualidade como unidade Haugh, perda de peso, largura/comprimento do ovo, densidade específica, dimensões da clara/gema e pH durante 9 semanas de armazenamento. Foram coletados 270 ovos de duas linhagens de poedeiras e avaliados a temperatura ambiente (20 a 35 °C no verão; 11,2 a 29,7 °C no outono) e refrigerada (0 a 5 °C no verão; -3,1 a 6,5 ºC no outono). Para as condições de armazenamento, foi realizada uma análise de desdobramento por regressão por polinômios ortogonais. Ainda, análise de componentes principais (PCA), objetivou avaliar correlações entre parâmetros de qualidade em diferentes condições de armazenamento e linhagens de poedeira. Após 9 semanas de armazenamento, os ovos refrigerados apresentaram qualidade similar àqueles armazenados a temperatura ambiente por 3 semanas. Porém, sem refrigeração, os ovos apresentaram uma degradação mais rápida da semana 1 a 5. Não foram observadas diferenças nos parâmetros de qualidade dos ovos entre as diferentes colorações de casca (linhagens de poedeiras). PCA sugere que a melhor qualidade dos ovos (primeira semana) foi associada principalmente com valores elevados de peso e densidade específica do o...

show abstract

“…Albumen height and HU values tend to decrease (Figure 1) during storage, which concurs with the finding of others (Caudill et al, 2010;Musgrove, 2005).…”

Section: Methodssupporting

confidence: 79%

Egg quality assessment at different storage conditions, seasons and laying hen strains

Feddern

Prá

et al. 2017

Ciênc. agrotec.

View full text Add to dashboard Cite

show abstract

“…In fact, a treatment with cool water, maintained at a pH of 10 to 12, has the potential of reducing also the internal egg temperature during and after processing, enhancing the physical qualities of the eggs, and improving their microbial quality. Using different schemes of temperature, Caudill and others () obtained a reduction from 2.98 to 3.12 log CFU/mL.…”

Section: Postharvest Methods For Reducing the Risk Of Salmonellosis Dmentioning

confidence: 94%

“…Due to the concern that using a high temperature during egg washing may determine changes in egg quality, several studies have aimed to this point, evaluating as well the reduction of microbial load. Caudill and others () concluded that wash water temperature did not significantly affect average Haugh Unit values, albumen height, vitelline membrane strength or aerobic bacteria in the shell matrix, but did affect average numbers of aerobic microorganisms on the exterior shell surfaces. In fact, a treatment with cool water, maintained at a pH of 10 to 12, has the potential of reducing also the internal egg temperature during and after processing, enhancing the physical qualities of the eggs, and improving their microbial quality.…”

Section: Postharvest Methods For Reducing the Risk Of Salmonellosis Dmentioning

confidence: 99%

“…For postharvest control of Salmonella in shell eggs, the 1st approach is to maintain an adequate temperature during storage (Gast and Holt , ; Gast and others ; Lublin and Sela ; FDA , ; Gantois and others ). However, different surface decontamination methods are already applied in the U.S.A. and new ones make the subject of continuous research: egg washing (Hutchison and others ; Jones and others ; Caudill and others ); electrolyzed water (Huang and others ; Howard and others ; Mukhopadhyay and Ramaswamy ); ozone (Davies and Breslin ; Rodriguez‐Romo and others ; Perry and others ); ultrasounds (Cabeza and others ); microwaves (Lakins and others ); irradiation (Serrano and others ; Wong and Kitts ; Cabo Verde and others ); gas plasma (Kayes and others ; Ragni and others ); ultraviolet light (Rodriguez‐Romo and Yousef ); and pulsed light (Hierro and others ). Among all these, the ones authorized in the U.S.A. are the shell washing and irradiation (USDA ; FDA ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

View full text Add to dashboard Cite

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.

show abstract

“…The vitelline membrane strength is an indication of internal quality of an egg. It surrounds the yolk and keeping it separated from the albumen, a strong vitelline membrane will prevent water diffusing from albumen into the yolk (Caudill et al, ). In this study, 20 and 100 IU/kg VE significantly increased the vitelline membrane strength compared with 0 IU/kg VE.…”

Section: Discussionmentioning

confidence: 99%

Effects of vitamin E supplementation on performance, serum biochemical parameters and fatty acid composition of egg yolk in laying hens fed a diet containing ageing corn

Zhang

Bai

et al. 2018

Animal Physiology Nutrition

View full text Add to dashboard Cite

This study investigated whether dietary vitamin E (VE) supplementation could alleviate any detrimental effects of ageing corn in the diet for laying hens on egg performance, egg quality, serum biochemical parameters, cholesterol content and the fatty acid (FA) profile of egg yolks. The experiment consisted of a 2 × 3 factorial design with two corn types (normal corn and ageing corn) and three concentrations of VE (0, 20 and 100 IU/kg). A total of 216 Lohmann laying hens (50‐week‐old) were randomly allocated into six treatment diets for 12 week. Each treatment had six replicates with six hens. The results showed that ageing corn significantly reduced average daily feed intake (ADFI; p < 0.01) and egg weight (p < 0.05). Dietary VE supplementation had no significant influences on egg production performance (p > 0.05). Egg yolk colour was decreased in ageing corn diets (p < 0.01), while 20 and 100 IU/kg VE significantly improved vitelline membrane strength (p < 0.01) compared with feeding of 0 IU/kg VE. Ageing corn also significantly decreased the content of cholesterol including total cholesterol (TC; p < 0.05), low density lipoprotein cholesterol (LDL‐C; p < 0.01) and very low density lipoprotein cholesterol (VLDL‐C; p < 0.05) in the serum. Feeding 100 IU/kg VE significantly increased the content of LDL‐C (p < 0.01) and VLDL‐C (p < 0.05) in the serum. Furthermore, the content of the oleic acid, docosahexaenoic acid and total monounsaturated fatty acid (MUFA) was lower (p < 0.05) and stearic acid and total saturated fatty acid (SFA) was higher (p < 0.05) in egg yolks in ageing corn diets. Ageing corn resulted in reduced feed intake, egg weights and yolk colour, but the effects of VE supplementation were independent of those of age of corn and were unable to counteract the negative effects of feeding ageing corn.

show abstract

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

Cited by 27 publications

References 31 publications

Egg quality assessment at different storage conditions, seasons and laying hen strains

Egg quality assessment at different storage conditions, seasons and laying hen strains

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

Effects of vitamin E supplementation on performance, serum biochemical parameters and fatty acid composition of egg yolk in laying hens fed a diet containing ageing corn

Contact Info

Product

Resources

About