Effect of the storage temperature on the quality of eggs inoculated with Salmonella Enteritidis onto shell

This study explored the temperature-dependent effect on the growth characteristics of Salmonella Enteritidis (SE) on eggshell toward identifying an appropriate storage temperature for unwashed eggs in an actual distribution environment. Among the test storage temperatures (10 & DEG;C, 25 & DEG;C, and 35 & DEG;C), 25 & DEG;C was determined to be an appropriate storage temperature, with no effect of changing temperature on the control of SE on eggshell. Regarding the effect of the temperature on egg quality, the quality indicators of egg such as Haugh unit, yolk index, albumin index, and albumin pH were significantly maintained. These results indicated that unwashed eggs should be distributed at 25 & DEG;C for SE control, and the storage temperature should be below 10 & DEG;C from at least day 4 onward after the start of distribution to maintain egg quality. This study will assist for safety management of unwashed egg in an actual distribution environment.

Automated summary

This study investigated the effect of temperature on the growth characteristics of Salmonella Enteritidis on eggshells to determine an appropriate storage temperature for unwashed eggs in a real distribution environment. Among the tested storage temperatures (10°C, 25°C, and 35°C), 25°C was found to be suitable, with no impact of temperature change on SE control on eggshells. Furthermore, the quality indicators of the eggs, such as Haugh unit, yolk index, albumin index, and albumin pH, were well maintained. These findings suggest that unwashed eggs should be stored at 25°C for SE control, and the storage temperature should be maintained below 10°C starting from day 4 of distribution to preserve egg quality. This study contributes to the safety management of unwashed eggs in real distribution environments.