Effects of cold-water egg shell washing on Salmonella contamination in the shell and its contents

Background and Aim : Washing eggshells is one of the simplest and least expensive methods and is used by many people in the community today to clean eggshells.In this study, the effect of rinsing the egg shell with ۵ ° C water on its salmonella contamination during ۲۰ days of refrigeration was evaluated.Methods : Sixty samples of industrial eggs offered in Qazvin market were examined in terms of the degree of contamination of the eggshell and also its contents during storage in the refrigerator before and after washing with cold water at ۵ ° C. Eggs were divided into control group including unwashed eggs and treatment group including washed eggs with cold water at ۵ ° C.Results : Salmonella was not isolated in any of the treatments after washing with cold water during refrigeration. Washing with cold water followed by refrigeration removed the salmonella load on the surface of the eggs. No contamination was reported in any of the contents.Conclusion : Cold water washing method as a simple and low cost method in the community can be used to improve the hygienic quality of eggs and clean the shell.

کلیدواژه ها:

Salmonella ، egg ، Wash ، Durability