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 health, 12(3), 2543-2556.
