Internal and external bacterial counts from shells of eggs washed in a commercial-type processor at various wash-water temperatures

The effects of two egg holding temperatures (15.5 and 26.7 degrees C) and three wash-water temperatures (15.5, 32.2, and 48.9 degrees C) on internal and external shell surface bacterial counts were tested by using a commercial-type egg-processing unit. Two experiments consisting of five trials, each of which included 360 eggs per treatment for a total of 2,160 per trial, were conducted during two seasons (summer and winter) for a total of 10 replicates pet experiment. During the performance of each replicate, counts from tryptic soy agar (TSA) and MacConkey agar (MAC) were obtained from 10 egg samples which were collected prior to processing (prewash), immediately after washing (postwash), and after a 5-day cooling period at 7.2 degrees C (postcool). No growth was observed on MAC plates in either experiment, indicating that fewer than 100 counts were detected. No significant differences (P > 0.05) were observed in the prewash, postwash, or postcool internal shell counts of eggs held at 15.5 degrees C compared to internal counts of shells of eggs held at 26.7 degrees C. Likewise, no significant differences (P > 0.05) were observed in the prewash, postwash, or postcool internal shell counts obtained from eggs washed in 15.5 degrees C water compared with internal shell counts obtained from eggs washed in water at 32.2 or 48.9 degrees C. On the basis of our data, spray washing eggs in 15.5 degrees C water does not appear to increase internal shell bacterial counts. Because warm or hot wash water increases egg temperatures markedly, a reexamination of cold-water processing procedures may be in order.