Inactivation of Salmonella enteritidis on shell eggs by coating with phytochemicals

Abstract

Salmonella enteritidis (SE) is a major foodborne pathogen that causes human infections largely by consumption of contaminated eggs. The external surface of eggs becomes contaminated with SE from multiple sources, highlighting the need for effective egg surface disinfection methods. This study investigated the efficacy of three GRAS-status, phytochemicals, namely carvacrol (CR), eugenol (EG), and β-resorcylic acid (BR) applied as pectin or gum arabic based coating for reducing SE on shell eggs. White-shelled eggs, spot inoculated with a 5-strain mixture of nalidixic acid (NA) resistant SE (8.0 log CFU/mL) were coated with pectin or gum arabic solution containing each phytochemical (0.0, 0.25, 0.5, or 0.75%), and stored at 4°C for 7 days. SE on eggs was enumerated on days 0, 1, 3, and 7 of storage. Approximately 4.0 log CFU/egg of SE was recovered from inoculated and pectin or gum arabic coated eggs on day 0. All coating treatments containing CR and EG, and BR at 0.75% reduced SE to undetectable levels on day 3 (P < 0.05). Results suggest that the aforementioned phytochemicals could effectively be used as a coating to reduce SE on shell eggs, but detailed studies on the sensory and quality attributes of coated eggs need to be conducted before recommending their use.

Application of pectin‐alginate and pectin‐alginate‐laurolyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells

“…The results of the total mesophilic count of control on eggs are in agreement with those reported by Leleu et al (), Morsy et al (), and Upadhyaya et al (). The effects of the coatings on the egg shell bacteria population showed the same decreasing trend in the coated eggs among the studies, while the absolute values of the count were different, due to the different polymer and antimicrobial content within the coating formulation.…”

“…Egg producers employ various procedures such as dry cleaning, washing with water, chilled storage, electrolyzed oxidizing water, ozone, ultrasound, microwaves, irradiation (from high‐energy gamma rays, X‐rays, and accelerated electrons), gas plasma, ultraviolet light, and pulsed light technology to decontaminate egg shells and diminish the risk of salmonellosis (Galiş et al, ; Howard et al, ; Upadhyaya et al, ; Whiley & Ross, ). However, these methods have not been accepted and implemented worldwide.…”

“…Pullulan coatings were shown to minimize weight loss (<1.5%) and preserved the albumen and yolk quality of eggs for 3 weeks longer than noncoated eggs at 25 °C. Upadhyaya et al () demonstrated that when phytochemicals are added to pectin and arabic‐gum based coatings, they were effective in reducing S. enteritidis on egg shells. In addition, coating egg shells with chitosan preserves the internal quality and extending shelf‐life of eggs and acts as a protective barrier against contamination from S. enteritidis (Hur et al, ).…”

Pectin or chitosan coating fortified with eugenol reduces Campylobacter jejunion chicken wingettes and modulates expression of critical survival genes

“…Numerous studies have focused on plant-derived antimicrobials as an alternative of conventional chemical-based treatments to decontaminate food products (Pei et al, 2009; Mattson et al, 2011; Olaimat et al, 2014; Calo et al, 2015; Olaimat and Holley, 2015; Upadhyay et al, 2015, 2016; Woo-Ming, 2015; Wagle et al, 2017a). The antimicrobial coating on poultry products represents a viable intervention to reduce or eliminate foodborne pathogens (Cagri et al, 2004; Ricke and Hanning, 2013).…”

Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs

“…[29] During storage, free lipids might be agglomerated and refastened by protein and cause the reducing of OE. [30] However, the coatings, especially bilayer coating, obviously delayed the reduce of OE, with values of the B-, S-, and P-groups decreasing by 31%, 37%, and 44%, respectively, at the end of storage.…”