Washing eggs with cold water can help prevent infection

According to scientists from the Agricultural Research Service (ARS), using water that is colder to wash eggs and shells during the second wash can help cool eggs faster. This reduces the growth of food-borne pathogens inside eggs and on the surface of eggshells.

Food technology experts Deana Jones and Michael Musgrove of ARS Egg Quality and Safety Research in Athens work with colleagues A. Brooke Caudill and Patricia A. Curtis of Auburn University To look at the frequency of Salmonella, Campylobacter, Listeria and other bacteria in the eggs washed in cold water industrially. The results of their research were published in the Journal of Food Safety.

ARS is the key Scientific Research Agency of the US Department of Agriculture.

Salmonella enteritidis
(Photo: Usda.gov)

Currently, processing units that choose the US Department of Agriculture's quality standard egg production method are required to wash eggs in water with a temperature of at least 90 ° F, or 20 degrees higher than the egg The highest temperature is put into the processing line. In addition, these eggs are sprayed with a cleaning agent with a warmth at least equal to the warmth of the egg washing water. After that, eggs must be quickly cooled for storage to prevent the growth of potential food-borne pathogens related to eggs.

To ensure safe eggs for consumers, the US Agriculture Service requires preserving all shell eggs at a temperature of 45 ° F or below after treatment. That's because Salmonella, the organism most often associated with foodborne illnesses and eggs, and other bacteria do not grow well in cold temperatures. Quickly reaching the target temperature can make a big difference.

The researchers tested three ways to follow the water temperature on industrial dual-use washing machine systems: 120 ° F water temperature for both washers; 120 ° F water temperature for the first wash and 75 ° F for the second wash; and 75 ° F water temperature for both washers. They found that using a warm temperature for the first washing machine and then a cold temperature for the second washing machine could bring the most benefits, in terms of lowered egg temperature and acceptable bacterial level. .

Although all Salmonella, Campylobacter and Listeria bacteria are detected in eggshell emulsions and wash water samples of cold wash treatment, these bacteria are not detected in eggs for 8 weeks. preservation.

Hong Linh