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Survey of shell egg processing plant sanitation programs: effects on egg contact surfaces
D R Jones1, J K Northcutt, M T Musgrove
1Russell Research Center, U.S. Department of Agriculture-Agricultural Research Service, Athens, Georgia 30605, USA. drjones@saa.ars.usda.gov
Journal of Food Protection
|August 22, 2003
Summary
Sanitation standard operating procedures (SSOPs) in shell egg processing did not show significant differences in bacterial counts before and after operations. High bacterial levels were noted on recirculating water tanks, rewash belts, and vacuum loaders, indicating areas for sanitation improvement.
Area of Science:
- Food Safety
- Microbiology
- Process Control
Background:
- Sanitation standard operating procedures (SSOPs) are crucial for food safety regulations in food processing.
- Effective sanitation programs are essential for minimizing microbial contamination in shell egg processing.
Purpose of the Study:
- To evaluate and compare the effectiveness of sanitation programs in various shell egg processing facilities.
- To assess bacterial levels on egg contact surfaces before and after processing operations.
Main Methods:
- Evaluated in-line, off-line, and mixed shell egg processing operations.
- Collected samples from 16 direct/indirect egg contact surfaces POST and PRE operations.
- Enumerated total aerobic plate counts (APCs) and Enterobacteriaceae.
Main Results:
- No significant differences in bacterial counts were observed between POST and PRE sampling.
- High APCs were consistently found on recirculating water tank walls, rewash belts, and vacuum loaders.
- Washers and washer brushes generally showed lower APCs.
Conclusions:
- Current sanitation practices in shell egg processing may not significantly reduce bacterial load overnight.
- Specific areas like water tanks, rewash belts, and vacuum loaders require targeted sanitation improvements.
- Further research is needed to determine optimal SSOP rigidity for the shell egg industry.