Application of novel engineered water nanostructures techniques for eggshell surface decontamination

Abstract

Hen eggs play a vital role in the human diet and their safety is critical to avoid the risk of foodborne illness for consumers. Engineered Water Nanostructures (EWNS) generated via an electrospray system is a novel and nanotechnology-based technique, which can be utilized for inactivating bacteria. The primary objective of this work was to assess this technique’s effectiveness as a chemical-free and non-thermal approach for decontaminating egg surfaces and investigate its potential as an alternative to the conventional method of washing eggs. The results showed that under EWNS operating conditions of 5 min of exposure time, 1 μL/min/needle of water flow rate, and 9.0 kV/cm of electric field strength, the highest inactivation efficiency of 97.6 and 80.4% were obtained for decontaminating egg surfaces contaminated by E. coli and Salmonella spp., respectively. Results also proved no significant difference in physical properties, chemical components, and eggshell cuticle coverage of EWNS-treated eggs compared to unwashed eggs.