The microbiological implications of using a small-scale bucket-style washer are reported for chicken eggs. On average, the bucket washer reduced the total bacterial numbers on the surface of eggs under manufacturer-recommended conditions from 5.36 log CFU egg -1 to 2.82 log CFU egg -1 . No evidence of enhanced bacterial contamination of the egg contents was found when microbiological examination was undertaken a few hours after washing. When washing visibly soiled free-range eggs, there was a tendency for the wash-water to become dirty after only a few batches of eggs had been washed. To get more news about Quail egg machinery, you can visit dinneregg official website.
Washing in dirty water could increase the numbers of bacteria on the surfaces of those shells which were visibly clean before washing. These additional shell-surface bacteria however, were not detected in the egg contents (n=1032), when analyses were undertaken 1-2 hours after washing.
In contrast, when washed eggs were stored for 2 weeks at 15ºC, we found that bacterial numbers in the egg contents were elevated when compared with unwashed controls. To determine if cool washing temperatures could cause water to taken up by egg contents, eggs were warmed to 37ºC, 30ºC, 25ºC or 20ºC and were submerged in aqueous protein stain at 15ºC for up to 7 minutes. We did not observe take up of the stain solution unless its temperature was 15ºC cooler than the egg contents and the eggs were immersed for at least 3 minutes.
