Reduction of Salmonella Contamination on Chicken Egg Shells by a Peroxidase‐Catalyzed Sanitizer

Abstract

A peroxidase-catalyzed compound (PCC) sanitizer was tested to determine its bactericidal activity on Salmonella typhimurium and Salmonella enteritidis inoculated on egg shell surfaces. Eggs with no treatment were compared to those immersed in either deionized distilled water, PCC or 200 ppm chlorine-treated water for 1, 3 or 5 min. Eggs immersed in PCC or chlorinated water solutions had lower (P Ͻ 0.05) S. typhimurium and S. enteritidis populations than those not exposed to treatments. No differences were detected among PCC and chlorine treatments except the S. typhimurium populations from PCC dipped eggs were significantly higher than those from eggs dipped in the chlorinated water for 1 min. Results indicate that PCC has potential as an effective shell egg sanitizer.

Application of Molecular Approaches for Understanding Foodborne Salmonella Establishment in Poultry Production

“…As additional emphasis has been placed on limiting microbial and pathogen contamination on shell eggs, research efforts have become focused on potential alternatives that may offer unique mechanisms to achieve efficacy. More novel sanitizer approaches that may serve as potential control agents for reducing microbial and Salmonella populations on shell and hatching eggs include electrolyzed oxidized water solutions, peroxidase catalyzed sanitizers that generate bactericidal levels of iodine, chitosan-based egg shell coatings, and application of plant-derived antimicrobials [161][162][163][164][165][166][167][168][169][170][171][172]. Nonchemical-based interventions have focused on approaches such as exposure of intact table and hatching eggs to ultraviolet light irradiation, ozone, pulsed light, and gas plasma [22,[173][174][175][176][177][178][179][180].…”

Salmonella Enteritidis in shell eggs: Current issues and prospects for control

“…Numerous sanitizers and methods have been investigated as post wash sanitation methods. Kuo et al (1997b) tested the use of a peroxidase-catalyzed compound (PCC) for sanitizing shell eggs. They determined that dipping in the PCC compound reduced S. Enteritidis almost 4 logs as compared to less than 1 log for water only, but PCC reduction was not significantly greater than 200 ppm chlorine.…”

Decontamination of Salmonella enterica spp. on shell eggs by Allium cepa L. dry scales extracts

“…Moreover, the washing process without strictly controlled parameters such as water temperature, pH and disinfectant concentration might promote additional contamination by facilitating penetration of Salmonella cells into eggs and a loss of shell integrity (BARTLETT et al, 1993;HUTCHISON et al, 2003). Therefore, the application of an efficient disinfection agent/process is critically important for the prevention of salmonellosis (KUO et al, 1997;PARK et al, 2005). Ideally, an antimicrobial sanitizer should be able to efficiently reduce high counts of the targeted pathogen in a short period of time while maintaining its effectiveness even in the presence of organic compounds.…”