EFFICACY OF NEUTRAL ELECTROLYZED WATER AS DISINFECTANT OF TABLE EGG SHELL ON SALMONELLA ENTERITIDIS, ESCHERICHIA COLI AND SHELF LIFE OF TABLE EGG

Amal F. El Banna*, Seham E. Zahran and Eman K. Fathalla

ABSTRACT

Conventional chemical disinfectants used for sanitizing eggs can leave behind toxic residues, which might affect the eggs' ability to hatch. As an alternative to traditional methods of egg sterilization, Neutral Electrolyzed Water (NEW) is gaining popularity. In addition to being efficient and safe, it is also user-friendly, inexpensive, and kind to the environment. This study aimed to determine whether or not different concentrations of Neutral Electrolyzed Water (NEW) might eradicate Salmonella Enteritidis and Escherichia coli O157 from newly produced eggs. The concentrations tested were 0.1%, 0.3%, 0.6%, 1%, and 3%. The eggs were tested for their internal quality and shelf life at 4°C for 30 days. The tests included albumen pH, yolk pH, yolk index, weight loss, and Haugh unit. Using a 3% concentration of NEW completely killed S. Enteritidis and E. coli O157 on the eggs' surface. The storage duration had a substantial impact on the quality of all the eggs tested (P < 0.05). Yolk index and Haugh unit values fell with increasing storage time, although albumen pH, yolk pH, and weight loss rose. The quality of the albumen and yolk was better retained in the NEW-treated groups compared to the untreated eggs, and weight loss was decreased overall. The results showed that NEW decreased surface corrosion on eggs, which may mean less water and carbon dioxide escaping the eggshell. This contributed to making shelled eggs more microbiologically safe and increasing their storage life.

Keywords: Shelled eggs, Neutral electrolyzed water, Shelf life, Microbial safety.