Purpose: The objective was to determine the most effective egg wash treatment. A wash treatment using SmartWash and chlorine at a pH of 6 and the standard alkaline wash treatment, both followed by a chlorine rinse, were compared. The effect of wash water temperature (ambient or 49°C (120°F)) for both treatments was also compared. Treatments were evaluated based on antimicrobial effectiveness and effect on egg quality.
Methods: Eggs were washed using both wash solutions at ambient temperature or 49°C (120°F) and evaluated for various egg quality parameters (shell strength, shell stiffness, shell color, Haugh Unit, vitelline membrane strength, and total solids) biweekly over 12 weeks. In the second phase, eggs were inoculated with Salmonella Typhimurium and washed using the 4 treatments. Salmonella levels before and after washing were compared to determine intervention effectiveness.
Results: Compared to the alkaline wash, SmartWash treated eggs had higher shell strength, Haugh Unit, vitelline membrane strength, and b* measurements. Eggs washed at ambient temperatures had greater shell stiffness. No differences in total solids were noted. For both temperature treatments, Salmonella levels on eggs treated with SmartWash were reduced by >2.5 logs compared to reductions of <2.3 logs on alkaline treated eggs. Total aerobic counts were reduced by >2.6 logs on SmartWash treated eggs compared to 2.0 logs on alkaline treated eggs.
Significance: A chlorine stabilizer like SmartWash could be used as an effective antimicrobial for table eggs without compromising egg quality. There are potential energy savings using ambient wash temperatures.