“…Conventional heat treatment, e.g., hot air or hot water pasteurization, is among the most promising methods [ 13 , 14 ]. Alongside, nonthermal microbial control, e.g., chlorine, ultraviolet light, electrolyzed oxidized water, quaternary ammonium compound (quat) sanitizer, N -halamine, and sodium hypochlorite are also modern approaches due to their efficacy, low costing, and simple mechanism [ 15 , 16 , 17 , 18 ]. In a study, Wang and Slavik [ 19 ] reported a mere 3.4 and 6.7% of Salmonella enteritidis penetration into eggs after being washed with quat and sodium hypochlorite.…”