Evaluation of Washing with Sodium Hypochlorite, Ultraviolet Irradiation, and Storage Temperature on Shell Egg Quality During Storage.

Shell eggs are susceptible to fecal contamination, facilitating the adhesion of microorganisms to the eggshell surface. The consumption of such eggs, especially when unwashed or raw, poses potential health risks to consumers. This study aimed to evaluate the effects of unwashed control, sodium hypochlorite (NaOCl) sanitization (150 ppm), and the combination of NaOCl and ultraviolet (UV) sanitization on the quality of eggs stored at varying temperatures over a four-week period. The findings demonstrated that NaOCl sanitization alone reduced surface bacterial counts by 1.23 log CFU/mL, while the combination of NaOCl and UV-C irradiation achieved a greater reduction of 1.48 log CFU/mL compared to the unwashed group. After two weeks of storage, unwashed egg groups (UC and UR) exhibited higher eggshell strength compared to NaOCl-sanitized groups ( < 0.05); however, this did not significantly influence internal contamination. Prolonged storage, particularly under refrigeration, led to increased hydroxyl (OH) group peak intensities on the eggshell, indicating dehydration and the formation of fissures in the cuticle. Elevated storage temperatures and extended durations adversely affected egg quality, whereas UV treatment did not have a detrimental impact. In conclusion, to ensure the safety and quality of shell eggs, it is recommended that they undergo NaOCl sanitization, UV irradiation, and be stored under refrigerated conditions.