Washing eggs effectively reduces bacterial loads on the shell*

摘要

Two new studies have investigated the effectiveness of washing eggs on bacterial loads on the shell. All eggs in the United States are washed. Generally, an alkaline detergent is used followed by a chlorine rinse. The wash water temperature is required to be 10°F (6°C) higher than the egg temperature. Wash water temperature must be at least 90°F (32°C). The chlorine rinse should have at least 50 ppm available chlorine, but no more than 200 ppm. It has been shown by previous research that washingeffectively reduces or eliminates Salmonella entertidis (SE) on the shell. Reductions of as high as seven logs have been reported.