January 3, 2007

US researchers discover way to reduce bacteria levels on eggs

USDA researchers working together with the Auburn University have discovered that washing eggs with warm water followed by cool water during the commercial process would help reduce the levels of Salmonella, Campylobacter and Listeria.

The cool water helps the eggs to cool down more quickly, which reduces pathogen growth both inside and outside the shell, according to research published in the Journal of Food Safety in December.

The researchers tested three water temperature schemes in dual washing commercial systems. The first test used water at 49 deg C for both washes of the eggs.

The second used water at 49 deg C for the first wash and 24 deg C for the second.

The third used water at 24 deg C for both washes.

They found that using warm temperature water in a first wash and cooler water in a second wash reduces microbial levels most effectively.

While Salmonella, Campylobacter and Listeria were all detected in shell emulsion and wash-water samples, none were detected in the eggs contents.