Bacterial growth on chicken eggs in various storage environments

• Published in: Food research international 2003, Vol.36 (9), p.969-975
• Main Authors: Theron, H, Venter, P, Lues, J.F.R
• Format: Article
• Language: English
• Subjects: bacterial contamination; Bacterial growth; Biological and medical sciences; Chicken eggs; Egg and egg product industries; egg quality; egg shell; eggs; food contamination; Food industries; food safety; food storage; food transport; Fundamental and applied biological sciences. Psychology; plate count; selective media; Shelf life; Storage; storage temperature; storage time; viability
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/S0963-9969(03)00117-0

An evaluation of the effects of various storage and transport conditions on the bacterial growth associated with chicken eggs that are usually transported without temperature control was done. Chicken egg samples were randomly collected from a layer management system that employs a fully automated environmental control unit. These eggs were subjected to temperature shocks to simulate various transport and storage conditions. The results show that a 4-h low temperature shock is the most effective condition for limiting organism growth in or on eggs. Much higher organism counts were found in both the egg contents and on the eggshells, which had been subjected to high temperature shocks. It is finally recommended to the egg industry that incorporating a cold shock of 4 h and consequent storage at 25 °C will contribute to a longer egg shelf life and enhanced egg quality.