Gottselig Steven M, Dunn-Horrocks Sadie L, Woodring Kristy S, Coufal Craig D, Duong Tri
Department of Poultry Science, Texas A&M University, College Station.
Department of Poultry Science, Texas A&M University, College Station
Poult Sci. 2016 Jun 1;95(6):1356-62. doi: 10.3382/ps/pev450. Epub 2016 Mar 29.
The microbial quality of eggs entering the hatchery represents an important critical control point for biosecurity and pathogen reduction programs in integrated poultry production. The development of safe and effective interventions to reduce microbial contamination on the surface of eggs will be important to improve the overall productivity and microbial food safety of poultry and poultry products. The hydrogen peroxide (H2O2) and ultraviolet (UV) light advanced oxidation process is a potentially important alternative to traditional sanitizers and disinfectants for egg sanitation. The H2O2/UV advanced oxidation process was demonstrated previously to be effective in reducing surface microbial contamination on eggs. In this study, we evaluated treatment conditions affecting the efficacy of H2O2/UV advanced oxidation in order to identify operational parameters for the practical application of this technology in egg sanitation. The effect of the number of application cycles, UV intensity, duration of UV exposure, and egg rotation on the recovery of total aerobic bacteria from the surface of eggs was evaluated. Of the conditions evaluated, we determined that reduction of total aerobic bacteria from naturally contaminated eggs was optimized when eggs were sanitized using 2 repeated application cycles with 5 s exposure to 14 mW cm(-2) UV light, and that rotation of the eggs between application cycles was unnecessary. Additionally, using these optimized conditions, the H2O2/UV process reduced Salmonella by greater than 5 log10 cfu egg(-1) on the surface of experimentally contaminated eggs. This study demonstrates the potential for practical application of the H2O2/UV advanced oxidation process in egg sanitation and its effectiveness in reducing Salmonella on eggshell surfaces.
进入孵化场的鸡蛋的微生物质量是一体化家禽生产中生物安全和病原体减少计划的一个重要关键控制点。开发安全有效的干预措施以减少鸡蛋表面的微生物污染对于提高家禽及家禽产品的整体生产力和微生物食品安全至关重要。过氧化氢（H2O2）和紫外线（UV）光高级氧化工艺是用于鸡蛋卫生处理的传统消毒剂和杀菌剂的一种潜在重要替代方法。先前已证明H2O2/UV高级氧化工艺在减少鸡蛋表面微生物污染方面是有效的。在本研究中，我们评估了影响H2O2/UV高级氧化效果的处理条件，以便确定该技术在鸡蛋卫生处理实际应用中的操作参数。评估了应用循环次数、紫外线强度、紫外线照射持续时间和鸡蛋旋转对鸡蛋表面需氧菌总数恢复的影响。在所评估的条件中，我们确定，当使用2个重复应用循环、以14 mW cm(-2)的紫外线照射5 s对天然污染的鸡蛋进行卫生处理时，需氧菌总数的减少效果最佳，并且在应用循环之间无需旋转鸡蛋。此外，使用这些优化条件，H2O2/UV工艺可使实验污染鸡蛋表面的沙门氏菌减少超过5 log10 cfu/蛋(-1)。本研究证明了H2O2/UV高级氧化工艺在鸡蛋卫生处理中的实际应用潜力及其在减少蛋壳表面沙门氏菌方面的有效性。
