Improvement of Commercial Egg-washing Processes

Gallop, R.A.; Pereira, R. R.; Hydamaka, A.W.; Randall, C. J.

doi:10.1016/s0315-5463(83)72100-0

Cited by 2 publications

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“…It is proposed that higher temperatures (>38 C) be used on a regular basis in combination with a pH of >10 to reduce the Salmonella hazard. Gallop et al (1982) strongly recommended that a pH of 12.5 be maintained to reduce bacterial numbers to approximately 10 /ml washwater. We suspect that such an attempt would prove to cause premature aging of the washing equipment.…”

Section: Resultsmentioning

confidence: 99%

“…Because of the acid sensitivity of the egg shell, pH is adjusted upward by adding alkaline detergents (Elliott and Hobbs, 1980). Addition of detergent by automatic metering machines is useful, but conductivity probes often become coated in residue which inhibits their operation (Gallop et al, 1983). Manual additions of detergent in the plant are often made periodically, as determined by experience.…”

Section: Introductionmentioning

confidence: 99%

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Use of Egg Washwater pH to Prevent Survival of Salmonella at Moderate Temperatures

Holley

Proulx

1986

Poultry Science

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The survival and thermal resistance of Salmonella typhimurium N+L141083 was examined in egg washwater at moderate temperatures over a range of pH values. Salmonella were able to grow at 38 and 42 C when washwater pH was less than or equal to 9.5, but substantial lethality was noted at greater than or equal to pH 10. At pH 10.5 and 11, Salmonella were eliminated within 5 hr. At 6 C, Salmonella levels were maintained for 18 hr without lethality up to pH 11. At pH 11, some lethality was noted after 5 hr. A D42 value at pH 7.0 could not be calculated, but at pH 10, a value of 40.8 sec was determined. Narrow range pH paper (pH 8 to 10) responded to egg washwater contact at or above pH 10 with a clear color reaction. Below pH 10, the paper signalled the need for addition of alkaline detergent to prevent the growth of Salmonella.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of Egg Washwater pH to Prevent Survival of Salmonella at Moderate Temperatures

Holley

Proulx

1986

Poultry Science

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Survival and transport of bacteria in egg washwater

Pearson

Southam

Holley

1987

Appl Environ Microbiol

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An evaluation of methods for monitoring the quality of water used to wash eggs at grading stations was undertaken to improve maintenance of bacterial viability during overnight sample transport. Bacterial content of samples at analysis would then better reflect conditions at the time eggs were washed. The interactive effects of temperature and the highly alkaline water conditions upon viability were the subjects of this study. Nine transport methods were examined for their efficacy in recovering total and coliform bacteria from recycled water used to wash eggs, and these were compared with samples analyzed at two commercial egg grading stations. Samples were shipped under test to the laboratory for analysis the following day. The survival of Staphylococcus aureus and Escherichia coli was also examined, but in a synthetic washwater matrix under various combinations of temperature (6 to 32°C) and pH (9.5 to 10.5) to determine whether there was likely to be a different response to variations in transport treatment among gram-positive and-negative bacteria. S. aureus was much more resistant to the lethal effects of high pH and moderate temperature than E. coli. These results indicated that samples of high pH should be held (transported) at l13°C to optimize bacterial survival. Considering cost, ease of manipulation, and the ability to protect both coliforms and the bacterial population as a whole, the method of choice for transport of industrial samples was the direct addition of washwater to containers in which powdered KH2PO4 and Na2S203 had been placed to yield final concentrations, when dissolved, of 0.2 and 0.05% (wt/vol), respectively.

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Improvement of Commercial Egg-washing Processes

Cited by 2 publications

References 0 publications

Use of Egg Washwater pH to Prevent Survival of Salmonella at Moderate Temperatures

Use of Egg Washwater pH to Prevent Survival of Salmonella at Moderate Temperatures

Survival and transport of bacteria in egg washwater

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