Abstract
The eggshells of 120 experimental one-day-old table eggs were contaminated with the spore suspension of Cladosporium cladosporioides, divided into three groups (A–C) and stored at three different temperatures (3 °C, 11 °C and 20 °C) for 28 days. Visible growth of molds on/in experimental eggs was not observed within the entire storage period. No significant differences in the numbers of molds were found between particular groups of eggs. However, the composition of egg mycoflora was greatly influenced by storage conditions. Three mold genera were identified using the PCR method. The highest mold numbers were determined on Day 14 (Groups A and C) and Day 21 (Group B) when the maximum relative humidity and dew point temperature were recorded. On the same days, the dominance of Penicillium spp. and the minimum eggshell firmness were observed. Noticeable changes in egg quality were observed in eggs stored at 20 °C, and most of these eggs were downgraded at the end of storage period. The growth ability differed significantly among three mold genera. Penicillium spp. and Fusarium spp. showed better growth intensity at increased values (0.91–0.94) of water activity (aw) indicating a possible risk associated with the occurrence of mycotoxins in the egg contents.
Highlights
Accepted: 29 March 2021Cladosporium (C.) spp. belong to the most common molds in indoor and outdoor air, as well as in materials such as soil, plants, textiles, plastics and foodstuffs [1,2,3,4,5,6]
The aim of this study was to reveal the effect of storage conditions on the growth of molds and the related changes in the quality of table eggs previously contaminated with spores of C. cladosporioides during the shelf-life period
The highest values of both the relative humidity and the dew point temperature were recorded on Day 14 (Groups A and C) and Day 21 (Group B)
Summary
Cladosporium (C.) spp. belong to the most common molds in indoor and outdoor air, as well as in materials such as soil, plants, textiles, plastics and foodstuffs [1,2,3,4,5,6]. Dry and heavily pigmented conidia provide fungus with very effective protection against ultraviolet radiation and enable a long-term persistence in environments including various substrates [7]. C. cladosporioides [4,7,8,9]. Both C. sphaerospermum and C. cladosporioides have already been isolated from foodstuffs, indoor air and materials from households [1,7]. The presence of C. cladosporioides was reported in fresh vegetables, wheat, flour, barley, rice, dried fish, cheeses, sea salt, as well as in table eggs [10,11,12].
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