Impact of egg handling and conditions during extended storage on egg quality

The international trade of shell eggs has become more important in recent years in order to feed a growing worldwide population, meet food manufacturing demands, and address supply issues during disease outbreaks or product recalls. The primary barriers for the export and import of shell eggs are: whether to wash eggs and egg storage temperature. The current study was undertaken to compare egg quality factors as influenced by egg washing and storage temperature. Three lots of nest run white shell eggs were collected on consecutive d from a commercial in-line egg production facility. The treatment and storage conditions were selected to encompass the primary egg handling and storage conditions utilized throughout the world: washed; washed, oiled; and unwashed stored at 4°C; and unwashed stored at 22°C. Eggs were assessed weekly from 0 to 15 wk. Percent egg weight loss was greatest for the unwashed 22°C eggs (15.72%) and least for washed, oiled 4°C (0.33%, P < 0.0001). Less than 24 h at 22°C had a greater impact on yolk shape measurements decline than 15 wk at 4°C (P < 0.05). After 15 wk, average Haugh unit scores for all refrigerated treatments were still Grade A, and unwashed 22°C dropped from Grade AA to almost Grade B in one week. Room temperature storage of eggs rapidly declines egg quality. Egg treatment did not impact egg quality factors when stored at 4°C. Washing and oiling eggs before refrigerated storage did suppress the rate of egg weight loss.