Cleaning up dirty eggs

30YEARS AGO In order to ensure the safety of consumers and chicks, eggs must be cleaned thoroughly.

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Bacterial populations on eggshells cannot be reduced to safe levels without thorough cleaning. Whether intended for hatching or the table, it is essential to ensure the level of bacterial contamination on eggshells is reduced to the minimum to protect human health as well as that of the chick.

Because of the different systems used in production, the bacterial populations on hens’ eggs vary enormously. So-called ‘clean’ hatching eggs laid in nests have been reported in overseas enterprises with contamination levels of up to three million on each shell.

To safeguard the chick and the consumer, the most effective system possible must be employed to deal with this hazard.

Contamination of eggshells is derived from the hen and her environment. It includes poultry and human pathogens such as Pseudomonas, aerobic Bacilli, coliforms and Salmonella. It is vital that these organisms are removed from the surface of the egg as quickly as possible after laying.

The longer bacteria are left on the surface of the egg, the greater the chance of them penetrating the shell and polluting the contents.