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Frequency of Salmonella campylobacter, Listeria and Enterobacteriaceae detection in commercially cool water-washed shell eggs
- Jones, D. R., MUSGROVE, MICHAEL T., CAUDILL, A. BROOKE, CURTIS, PATRICIA A.
- Journal of food safety 2006 v.26 no.4 pp. 264-274
- eggs, egg shell, food surfaces, sanitizing, washing, water temperature, microbial detection, Salmonella, Enterobacteriaceae, Campylobacter, Listeria, food contamination, bacterial contamination, food pathogens, plate count, food preservation
- The effect of cool water washing on shell egg temperature and pathogen detection was examined. Three temperature schemes were utilized in commercial dual washer systems: (1) HH = 48.9C, 48.9C; (2) HC = 48.9C, 23.9C; and (3) CC = 23.9C, 23.9C. HH eggsmaintainedthe highest surface temperature (26.25C in-line, 20.25C off-line and 23.25C combined, P < 0.05). The lowest temperatures were found in the CC eggs (21.25C in-line, 17.25C off-line and 19.25C combined). The frequency of Enterobacteriaceae detection in shell and membrane emulsions was greatest for the CC eggs (P < 0.05 for in-line and combined). There was no difference in Enterobacteriaceae detection for the off-line facility. Salmonella was detected in three of 384 samples from the in-line facility. They were found in HC (2) and CC (1) shell emulsions. Two of 384 samples were positive for Campylobacter from the in-line facility (CC). Three wash water samples were positive for Listeria in the off-line facility (1 HC, 2 CC). No pathogens were detected in the egg contents during this study. The results of this study indicate that warm followed by cool water washing has the potential of decreasing egg temperature while maintaining surface microbiology at an acceptable level.