Egg Disinfection By Ozone
Eggs are one of the most widely used and versatile ingredients in both daily life and the food industry. According to 2020 data (egginfo.co.uk), the production of 11.2 billion eggs in the UK is proof of how important this product is. While disinfecting eggs provides advantages such as shelf life and quality product to the producer of disinfected eggs, it allows the consumer to consume healthier eggs.
The egg disinfection process aims to reduce or eliminate the risks of contamination by microorganisms. Viruses, bacteria, and fungi are some pathogens that can endanger both human health and the industry’s egg and poultry quality.
Egg protein has a high biological value, suffers quality losses during storage and can deteriorate rapidly if not stored properly. Eggs are among the foods that are best protected against external factors and microorganisms with their perfect structure.
Although the inner part of the egg is considered sterile, many microorganisms can be found on the shell surface. The protective structure in the mucous structure, which allows the moisture and water vapour exchange of the egg and closes the pores on the outside, begins to lose its effect after spawning. Microorganisms can penetrate into the inner part of the egg as a result of microbial contamination. During the storage process, it is easier for bacteria and moulds micelles to enter the egg through the pores.
Ozone is a powerful oxidant which commercially created by ozone generators and a very effective antimicrobial agent that is widely used in the food industry. Its high reactivation energy and ability to self-decompose into non-toxic compounds such as O2 have made the ozone safe to use for ensuring the microbial safety of foods.
Ozone provides a sterilization effect in foods with high reactivity. It shows an inhibitory effect against bacteria, yeast, mould, parasites and viruses in a short contact time with the use of ozone gas in low concentrations. Ozone is applied directly to pre-treatment, on unprocessed food products during storage, or on processed products during storage, thereby reducing the microbial load on fish, vegetables, eggs, and chicken for food preservation and sterilization. It has been used successfully in reducing.
Egg Disinfection Study
In a study, the effects of ozone on the surface of chicken eggs at different concentrations (2 ppm, 4 ppm and 6 ppm) and times (2 min and 5 min) on the microbial quality of the egg were investigated. Enterobacteriaceae, Staphylococcus aureus, total colonies, yeast, and moulds on the egg surface. Counts were performed at weekly intervals during 5 weeks of storage at 24 °C. Although ozone rapidly reduced the microbial flora of the egg, microbial growth continued with storage, but the growth rate remained below the control group.
It provides a significant reduction of Enterobacteriaceae, Staphylococcus aureus, total colony, yeast, and mould populations in eggs; It was determined that the inactivation level increased significantly with increasing ozone concentration and application times. The microbial load was found to be approximately 2 logs lower in the eggs, which were applied ozone during storage at room conditions, compared to the control group, and the inhibition effect of the application on microorganisms was found to be significant.
Accordingly, it was determined that ozone application had a positive effect on the shelf life of eggs and could reduce the losses of the poultries. It has been determined that ozone has an important potential in the preservation of eggs.
The egg disinfection process with ozone aims to reduce or eliminate the risks of contamination by microorganisms. Viruses, bacteria, and fungi are some pathogens that can endanger both human health and the industry’s egg and poultry quality.