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Athens, GA, United States

Musgrove M.T.,Egg Safety and Quality Research Service | Cox N.A.,Poultry Microbiology Safety Research Unit | Berrang M.E.,Antimicrobial Resistance Research Unit | Buhr R.J.,Poultry Microbiology Safety Research Unit | And 2 more authors.
Journal of Applied Poultry Research | Year: 2010

Salmonella can penetrate the shells and shell membranes of hatching eggs, and this can critically affect final product contamination levels (processed broiler carcass). There are numerous published studies on the effectiveness of chemical disinfectants for hatching eggs. The purpose of this study was to provide information allowing the reader to accurately assess published works on chemical efficacy to reduce Salmonella on hatching eggs. Three methods of egg inoculation were used: immersion, fecal smear, and droplet. After inoculation, 2 methods of sanitizer application were used: egg immersion (30 s) and spraying (10 s). When an immersion inoculum was used at a high level (107 cells/mL), it was difficult to demonstrate any reduction in Salmonella contamination of eggs with either chemical (hydrogen peroxide or quaternary ammonium), regardless of the application method. When a fecal smear inoculation was used (103 to 107 cells/mL), hydrogen peroxide treatment reduced the number of Salmonella-positive eggs with spray or immersion application; quaternary ammonium was less effective and showed no advantage over water. Droplet inoculation was the mildest of the methods used. With droplet inoculation (105 Salmonella cells), immersion and spray application of chemicals resulted in reductions in Salmonella prevalence. In fact, when using the drop inoculation method, slight reductions were noted even when water was used as the treatment. Readers should pay close attention to the method and levels of bacterial inoculation as well as the method of chemical application before deciding on the efficacy of a sanitizing treatment. Experimental methodologies may affect results as much as the chemical composition of the sanitizer being analyzed. © 2010 Poultry Science Association, Inc. Source

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