Jiangxi Agricultural University, Jiangxi 330045, China.
Poult Sci. 2019 Nov 1;98(11):5932-5939. doi: 10.3382/ps/pez373.
This study evaluated the efficacy of slightly acidic electrolyzed water (SAEW) for the inactivation of Salmonella Enteritidis and Escherichia coli on shelled eggs as well as studied the shelf life and internal quality attributes (i.e., weight loss, Haugh unit, yolk index, albumen pH, and yolk pH) of eggs during storage at 25°C. The decontamination test egg samples (freshly laid) were inoculated and immersed for 1, 2, 3, and 4 min in each treatment (i.e., SAEW, acidic electrolyzed water, NaClO solution, and sterile deionized water) at available chlorine concentrations (ACCs) of 10, 18 and 26 mg/L. The storage test eggs (freshly laid) were immersed for 3 min in 4 treatments (i.e., SAEW, acidic electrolyzed water, NaClO solution, and no treatment) and stored for 30 D at 25°C. The effects of the SAEW on microbiological qualities and freshness parameters were investigated. Decontamination of eggs with SAEW showed an equivalent or higher bactericidal effect compared to other treatments. A complete inactivation of S. Enteritidis and E. coli on the surface of shelled egg samples resulted from treatment with SAEW at an ACC of 26 mg/L for 3 and 4 min, respectively. Almost all of the egg quality parameters investigated in the present study were significantly (P < 0.05) affected by the storage time. As storage time increased, the yolk index and Haugh unit value decreased, and weight loss, albumen pH, and yolk pH increased. However, SAEW treatment minimized weight loss (5.52%) and preserved the albumen and yolk quality better than no treatment at 25°C. Relative to acidic electrolyzed water and NaClO solution, the advantages of SAEW are reduced corrosion of egg surfaces and potentially less water and CO2 escaping from eggshell pores. The results highlight the promising use of SAEW to enhance the microbial safety and to extend the shelf life of shelled eggs. Future combined methods with SAEW and other treatments are also needed.
本研究评估了微酸性电解水（SAEW）对带壳鸡蛋中肠炎沙门氏菌和大肠杆菌的灭活效果，并研究了在 25°C 下储存期间鸡蛋的货架期和内部质量特性（即失重、哈夫单位、蛋黄指数、蛋清 pH 和蛋黄 pH）。在每个处理（即 SAEW、酸性电解水、次氯酸钠溶液和无菌去离子水）中，用有效氯浓度（ACC）为 10、18 和 26 mg/L 的新鲜鸡蛋进行消毒测试。将消毒测试鸡蛋（新鲜）浸泡 1、2、3 和 4 分钟，研究了微生物质量和新鲜度参数的 SAEW 效果。用 SAEW 处理鸡蛋的消毒效果与其他处理相当或更高。当 ACC 为 26 mg/L 时，用 SAEW 处理 3 和 4 分钟可完全灭活壳蛋样品表面的肠炎沙门氏菌和大肠杆菌。在本研究中，几乎所有调查的鸡蛋质量参数都受到储存时间的显著影响（P < 0.05）。随着储存时间的增加，蛋黄指数和哈夫单位值降低，失重、蛋清 pH 和蛋黄 pH 增加。然而，与不处理相比，SAEW 处理在 25°C 时最大限度地减少了失重（5.52%），并更好地保持了蛋清和蛋黄的质量。与酸性电解水和次氯酸钠溶液相比，SAEW 的优点是减少了对蛋壳表面的腐蚀，并且潜在地减少了从蛋壳孔逸出的水和 CO2。结果突出了 SAEW 提高微生物安全性和延长带壳鸡蛋货架期的应用前景。未来还需要结合 SAEW 和其他处理方法的方法。
