Russia: The blue chicken egg lamp turns out to be a unique remedy

Published 2021년 8월 27일

Tridge summary

An international team of scientists from China and New Zealand have discovered that disinfecting chicken shells with blue light can help preserve product quality and inactivate Salmonella. The study found that irradiating eggs with blue light, specifically in the 405-470 nm wavelength range, can reduce the Salmonella strain S. Enteritidis by 5.19 log CFU / ml in vitro and by 3.73 log cfu per eggshell surface. The blue light treatment also had a minimal effect on egg protein pH, but resulted in lower weight loss and higher Howe unit (HU) after 5 weeks of storage at 25 ° C and 65% humidity. Additionally, the total amino acid content of the blue light-treated egg was higher than the control, indicating the benefit of blue light irradiation in maintaining the nutrient quality of whole eggs.

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Original content

An international team of scientists from China and New Zealand has found that disinfecting chicken shells with blue light is the best way to preserve product quality. Chicken eggs are one of the most popular foods around the world. According to FAOSTAT, the production of inshell chicken eggs in 2019 was 83,483,675 tons, and according to UN forecasts, by 2030, the world egg production will reach 89 million tons. However, poultry-borne pathogens result in foodborne illness in consumers and significant egg loss and waste. Salmonella is especially dangerous, which causes salmonellosis in humans, and is transmitted among various bacterial pathogens through the shell. The cuticle on the eggshell (the organic layer of a fresh egg) is often damaged during long-term storage, leading to the penetration of pathogens from the surface inward. Therefore, effective disinfection of the eggshell is required. Currently, there are several antimicrobial approaches, including those against salmonella, ...

Source: Agroxxi