Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 14, 2008
Publication Date: July 20, 2008
Citation: Jones, D.R., Trabue, S., Shaw, J.D., Musgrove, M.T. 2008. Effects of post-processing shell surface sanitizers on egg physical quality. Poultry Science.87(1):41. Technical Abstract: All eggs processed under the voluntary USDA grade shield standards are required to be exposed to a post-processing sanitizing rinse of 100 – 200 ppm chlorine (Cl) or equivalents. There has been speculation as to the effectiveness of this sanitizing rinse. The current study was undertaken to determine the effects of the post-processing sanitizing rinse on the physical quality of shell eggs during 4C storage. Unwashed, nest run eggs were compared to those exposed for 1 min to 49C, pH 11 wash water followed by a 52C sanitizing rinse of either: water, 100 ppm Cl, 200 ppm Cl, 50 ppm electrolyzed water or 200 ppm peracetic acid. The eggs utilized in this study were acquired on 3 consecutive wks from a local processor then processed the following day in the laboratory (replicate). Testing was conducted weekly through 5 wks of storage. The physical quality parameters monitored were: shell strength (SS), vitelline membrane strength (VMS), vitelline membrane elasticity (VME), egg wt, albumen height (AH) and Haugh unit (HU). Throughout the study, no significant differences were noted between treatments for any of the physical quality parameters monitored. There were replicate differences for SS, VMS, VME and egg wt. Replicate 3 had the weakest shells (3294.54 g force, P < 0.01) and greatest egg wt (65.02 g, P < 0.01). The greatest (P < 0.01) VMS and VME were seen in replicates 1 and 3 (122+ g force and approx. 8 mm deformation). There were highly significant (P < 0.0001) replicate*wk interactions for AH and HU. The presence or lack of a variety of post-processing shell surface sanitizers did not affect the egg physical quality attributes monitored. Replicate differences were seen for many factors which can be attributed, in part, to the variable nature of the egg.