Inactivating Salmonella Enteritidis on shell eggs by using ozone microbubble water

Area of Science:

• Food Science
• Microbiology
• Water Treatment Technologies

Background:

• Salmonella Enteritidis is a major pathogen on shell eggs.
• Chlorine washing is the standard sanitization method.
• Microbubble technology offers a novel alternative for large-scale applications.

Purpose of the Study:

• To evaluate the efficacy of ozone microbubble (OMB) water for disinfecting S. Enteritidis on shell eggs.
• To assess OMB disinfection in large water quantities.
• To determine the impact of OMB treatment on egg sensory quality.

Main Methods:

• Eggs spiked with S. Enteritidis were treated with OMB water generated by Nikuni and Calpeda systems.
• Disinfection efficacy was tested at various activation times and washing durations.
• Treatments included controls: unwashed, water washing, ozone only, and microbubble only.
• Sensory quality was assessed after 15-day storage.

Main Results:

• The highest reduction of 5.19 log CFU/egg was achieved with 20-min activation and 60-s washing.
• Effective S. Enteritidis reduction (3.07-4.32 log CFU/egg) was observed in large water volumes (25-100 L).
• OMB treatment did not diminish sensory characteristics of eggs compared to unwashed controls.

Conclusions:

• Ozone microbubble water is a highly effective disinfectant for S. Enteritidis on shell eggs, even in large water volumes.
• This method presents a promising alternative to traditional chlorine washing.
• OMB treatment maintains the sensory quality of shell eggs.