Effects of Different Packaging Materials on Egg Translucency, Quality, and Shell Surface Microbiota

Area of Science:

• Food Science
• Microbiology
• Materials Science

Background:

• Egg quality is crucial for consumer acceptance and food safety.
• Storage methods significantly impact eggshell translucency and surface microbial communities, yet these effects are not fully understood.

Purpose of the Study:

• To evaluate the impact of three common packaging methods (paper pulp trays, expanded polyethylene foam trays, transparent plastic boxes) on eggshell translucency, internal quality, and microbial communities.
• To investigate the relationship between packaging, eggshell microstructure, elemental composition, and microbial ecology during storage.

Main Methods:

• Eggs were stored using paper pulp trays (PPT), expanded polyethylene foam trays (EPE), and transparent plastic boxes (TPB).
• Egg quality traits, microstructural and elemental characteristics (using scanning electron microscopy and compositional analysis), and eggshell surface microbiota (using 16S rRNA sequencing) were analyzed.

Main Results:

• Expanded polyethylene foam trays (EPE) showed better mitigation of eggshell mottling (translucency) compared to PPT and TPB.
• Storage duration was the primary factor in internal quality decline (albumen height, Haugh units).
• Eggshell translucency was not linked to shell thickness or mineral content but correlated with moisture dynamics; distinct microbial communities were associated with different packaging materials.

Conclusions:

• Packaging materials significantly influence eggshell translucency and microbial community structure.
• Optimizing egg packaging strategies is essential for maintaining egg quality, extending shelf life, and ensuring microbial safety.