Quality and safety of chicken eggs after washing and disinfection with a chlorine-containing agent

Contamination of food-grade chicken eggs with pathogenic and conditionally pathogenic microorganisms in the process of their production, storage, and sale causes a high risk of toxicoinfections in humans. One of the most effective ways to reduce microbial load is to wash and disinfect the surface of eggshells with active chlorine-based products. The purpose of the study was to determine the quality of washing and disinfection of food-grade chicken eggs during storage in a chilled form. In the experiment, the quality and microbiological indicators of foodgrade chicken eggs were determined after washing and disinfection on the 1st, 60th, and 80th days of storage at a temperature of 4℃. The microbiological parameters of eggs were studied using MALDI TOF technology, and the quality was studied using digital ovoscopy. Washing and disinfection with a preparation based on active chlorine at a concentration of 0.5% freed eggshells from colonies of MAFAnM and mould fungi. Storage of washed and disinfected eggs in a chilled form until the 60th and 80th days contributed to an increase in the QMAFAnM by 2.45 lg CFU/cm2 and at 5.68 lg CFU/ cm2 accordingly. The quantity of mould fungi on the shell surface of washed and disinfected eggs on the 60th day of storage reached 4.37 lg CFU/cm2, and on the 80th day, their number was equal to the QMAFAnM. The quantity of MAFAnM and mould fungi in the yolks of food-grade eggs had a strong direct dependence on their quantity on the shell and on their shelf life in chilled form. Washing and disinfection of food-grade chicken eggs with a chlorine-containing preparation did not affect the loss of weight, albumen index, yolk colour, strength and thickness of shell, but reduced the HU index to 78.5-79.5 units, which, combined with microbiological indicators, allowed them to be stored in a chilled form up to 80 days. The results obtained should be factored in when choosing the product, washing and disinfection mode, and shelf life of food-grade eggs, considering the species composition of microorganisms characteristic of a particular poultry farm