Approaches of Egg Decontamination for Sustainable Food Safety

Bothaina Y. Mahmoud, Doaa A. Semida, Shaaban S. Elnesr (), Hamada Elwan and Ensaf A. El-Full
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Bothaina Y. Mahmoud: Department of Poultry Production, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
Doaa A. Semida: Department of Poultry Production, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
Shaaban S. Elnesr: Department of Poultry Production, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
Hamada Elwan: Animal and Poultry Production Department, Faculty of Agriculture, Minia University, El-Minya 61519, Egypt
Ensaf A. El-Full: Department of Poultry Production, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt

Sustainability, 2022, vol. 15, issue 1, 1-19

Abstract: Eggs are a rich source of protein, minerals, lipids, and vitamins. Eggs are an essential source of bacterial microflora. Controlling antimicrobial resistance and reducing food loss and waste are essential for a sustainable future. To prevent spoilage and to preserve eggs, a variety of techniques, including thermal and non-thermal, are often used. This paper explores the decontamination methods for egg preservation that have been applied. In previous studies, the initial contamination of the eggs varied from 2 to 9 log CFU per egg. Either thermal or non-thermal techniques resulted in reduced concentrations of Salmonella enteritidis, Salmonella typhimurium , and Escherichia coli , respectively, on the surface of the egg that ranged 0.62–5.9 log, 1.27–4.9 log, and 0.06–6.39 log, respectively, for the former, and being 1.2–7.8 log, 5.0–7.8 log, and 6.5–6.6 log, respectively, for the latter. Thermal approaches were more effective than the non-thermal approaches. Some of these methods had negative consequences on the egg’s functionality, while combination methods, such as thermoultrasonifcation (ozone-UV radiation or heat‐ozone), mitigated these effects. Other decontamination methods require further investigation, particularly the potential for scaling up for commercial usage and the associated costs. In conclusion, decontamination methods are required to extend shelf life of eggs, and to decrease consumer risks associated with foodborne pathogens.

Keywords: egg quality; egg decontamination; sustainability; food safety (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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