Egg Shell Coating Inhibits Salmonella enteritidis

摘要

It is well known that egg shell coatings such as mineral oil will improve egg quality during storage. Sealing the egg shell minimizes loss of carbon dioxide and moisture from the egg. A study by Kim et al., 2007 (Journal of Food Science 72:S44-S49) utilized chitosan as shell sealant to maintain quality and possibly inhibit Salmonella enteritidis (SE). Chitosan is derived by the deacetylation of chitin, which is a major component of the shells of crab, shrimp, and crawfish.