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New Egg Cleaning Technologies

September 19, 2019



                                            New Egg Cleaning Technologies
Eggs are significant causes of salmonellosis in different parts of Europe. Food control bodies such as the European Food Safety Authority has joined efforts to ensure egg cleaning and storage processes. Although food-management organizations have identified better methods of cleaning eggs, the body needs research findings to determine efficient and safe methods of cleaning and storing eggs. Different regions have different laws governing food management (Nikoleiski, 2015). However, the majority of areas, including US demand cleaning of foods and food surfaces.
Fresh food and food surface cleaning technologies involve three significant steps that enhances the removal of bacteria of the natural product surfaces. Step one requires wetting of the eggs (Individuals use warm water bottles to spray the eggs). After that, the cleaners use gentle brushes to scrub any forms of debris on the surface of the eggs for 44 seconds. The eggs are now ready for the preservation of chemical spraying (Cotterill,2017).  Second, the cleaners rinse off any dissolved matter on the egg surfaces. Last but not least, the filters put eggs to dry up at 410C and apply oil on the eggs. The cleaners leave the eggs to cool before packaging.

The primary reason to engage egg and surface cleaning processes is to minimize contamination of other foods in cases where the type of food is contaminated. Salmonella cases affect the inside part of the eggs, and therefore external cleaning has no direct impact in controlling the micro-organisms (Whiley and Ross, 2015). Engaging modern cleaning up process inefficiently may create a significant risk in further contaminating the eggs. For instance, eggs have delicate surfaces. Therefore, failure to manage their surfaces, the pores may widen more, exposing the eggs to micro-organisms. Working on the eggs in less than one minute helps to minimize the contact, which may result in breakage.

References
Cotterill, O. J. (2017). Egg-products industry. In Egg science and technology (pp. 221-228).
 CRC Press.
Nikoleiski, D. (2015). Hygienic design and cleaning as an allergen control measure.
            In Handbook of food allergen detection and control (pp. 89-102). Woodhead Publishing.
Whiley, H., & Ross, K. (2015). Salmonella and eggs: from production to plate. International
            journal of environmental research and public health12(3), 2543-2556. 


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