Reduction of eggshell microbial load of table eggs by ultra-violet treatment

Suzana Vidaković Knežević; Slobodan Knežević; Jelena Vranešević; Marko Pajić; Zoran Ružić; Sava Spiridonović; Mirjana Đukić Stojčić

doi:10.18485/meattech.2023.64.2.76

Suzana Vidaković Knežević Scientific Veterinary Institute Novi Sad
Slobodan Knežević Scientific Veterinary Institute Novi Sad
Jelena Vranešević Scientific Veterinary Institute Novi Sad
Marko Pajić Scientific Veterinary Institute Novi Sad
Zoran Ružić University of Novi Sad, Faculty of Agriculture
Sava Spiridonović University of Novi Sad, Faculty of Agriculture
Mirjana Đukić Stojčić University of Novi Sad, Faculty of Agriculture

DOI: https://doi.org/10.18485/meattech.2023.64.2.76

Keywords: table eggs, ultraviolet irradiation, decontamination, bacteria, molds and yeast

Abstract

Table eggs are an excellent animal-based food with an important role in human diet. However, eggs are often associated with foodborne illnesses. The aim of this study was to evaluate the commercially available ultraviolet irradiation system incorporated in an egg grading and packing machine, and to compare the number of naturally present microorganisms on eggshells and the number of microorganisms on eggshells after ultra-violet treatment. The study showed reductions of the total number of aerobic microorganisms, Enterobacteriaceae, Escherichia coli, and the number of yeasts and molds on the eggshells, while the pathogenic bacteria, including Campylobacter spp., Listeria monocytogenes and Salmonella spp., as well as the number of coagulase-positive staphylococci, were under the limit of quantification on the shells of both not ultra-violet treated and ultra-violet treated table eggs. In conclusion, the 7 s ultra-violet treatment was effective in reducing the bacteria, molds and yeast on the eggshells, which could contribute to better health of consumers.