Comparison of the use of different disinfection agents as antimicrobial preparations

• Pages: 91-98

Vol. 7 No. 2

July, 2021

ISSN 2410-3918

Acces online at www.iipccl.org

91

Academic Journal of Business, Administration, Law and Social Sciences

IIPCCL Publishing, Graz-Austria

Comparison of the use of dierent disinfection agents as antimicrobial

preparations

Nora Rrahimi Hasani

University of Pristina-Departament of Mikrobiology, Kosovo

Abstract

Salmonella infections in egg contents may be related to external contamination of the eggshell.

Andthepurposeofthisstudywastodiscovertheeectsofapplyingtwoantimicrobialdrugs

(ozone and chlorine) on chicken eggshell in a poultry farm in Kosovo. Ozone and chlorine

in the form of sodium-NaHClO hypochlorite were applied to the eggshell at dierent

concentrationsandatdierenttimestoproveatwhatconcentrationandatwhattimeeachof

thesetwodisinfectantshasthehighesteect.Duringeggprocessing,samplesweretakenfrom

10dierentpoints ontheproduction line,5points ontheequipment surfaceand5 samples

fromthehandsofworkersformicrobiological analysis.Ahighamountof totalbacteriawas

observedinallsamples, butaftertheapplication ofdisinfectantswesaw adecreaseofthese

bacteria. It is assumed that workers hands and equipment may be a source of secondary

pollution.Ozonecanalsobeusedinlowerconcentrationandsaferthanchlorine.

Keywords: eggs for consumption, salmonella, antimicrobial, ozone, chlorine.

Introduction

Eggs are one of the most consumed foods; approximately 1.140 billion eggs are

produced annually and 700 billion/year are consumed worldwide. [22,17] They are

less expensive and are a source of dietary protein (0.30$ / g protein, [17]), and from

anutritionalpointofview,theyare considereda functionalfoodduetotheir high

nutritional content. [17,2]Howevereggsareoneofthemainfoodmeansofpathogens;

for example, Salmonella is a potential food safety hazard in eggs. In general, there are

2 possible routes of transmission: 1) horizontal, from penetration through the eggshell

from colonized intestine either from feces contaminated during or after egg and 2)

vertical, from direct contamination of egg yolk, albumin, egg shell membranes or

egg shell before oviposition. [17] Salmonella is the second leading cause of foodborne

illness in poultry production, after Campylobacter, [5] with amortality rate of less

than1%.About2milliondiseases/yearoccurduetoSalmonellacontaminatedeggs

intheUnitedStates,whileinEurope,therangeis7,400cases/year.[11]

The calcareous skin surrounding the egg is porous and permeable to bacteria. The

cuticleisaproteinlmcoveringtheeggshellthatprovidesanaturalbarriertohelp

prevent internal bacterial contamination, [20]however,defectsintheshellorthinning

of the cuticle can lead to invasion of the egg shell by bacteria in surface [15].Salmonella

can easily penetrate the egg cuticle and contaminate the internal contents. [33,30]

In egg shells, the total number of aerobic mesophilic bacteria can reach 3.75 to 7.07

log10 colony forming units (CFU) per egg. Therefore, reducing the microbial load of

theeggshellthroughdisinfectionprocedureswouldimprovethequalityoftheegg