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Spraying hatching eggs with electrolyzed oxidizing water reduces eggshell microbial load without compromising broiler
G M Fasenko1, E E O'Dea Christopher, L M McMullen
1Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada. gaylene.fasenko@ualberta.ca
Poultry Science
|April 11, 2009
Summary
Spraying hatching eggs with electrolyzed oxidizing (EO) water effectively reduced eggshell microbes. This sanitation method lowered broiler chick mortality without impacting hatchability or quality.
Area of Science:
- Poultry Science
- Microbiology
- Food Safety
Background:
- Eggshell contamination poses a significant risk to poultry health and productivity.
- Traditional sanitation methods may have limitations in efficacy or impact on egg quality.
Purpose of the Study:
- To evaluate the efficacy of electrolyzed oxidizing (EO) water in reducing eggshell microbial load.
- To determine the impact of EO water treatment on hatchability, chick quality, and broiler performance.
Main Methods:
- Hatching eggs were divided into two groups: one sprayed with EO water, the other untreated (control).
- Eggshell microbial load (Enterobacteriaceae, total aerobic bacteria) was enumerated.
- Eggs were incubated, and resulting broiler chicks were raised to 39 days.
Main Results:
- Spraying with acidic EO water significantly decreased eggshell microbial load.
- No adverse effects were observed on cuticle integrity, embryonic development, or hatchability.
- Chick quality and body weight at hatch remained unaffected.
Conclusions:
- Electrolyzed oxidizing water is a promising sanitation agent for hatching eggs.
- It effectively reduces microbial load without compromising hatchability or initial chick quality.
- A significant reduction in early broiler mortality was observed in chicks from EO water-treated eggs.
