Iron Discoloration of Egg Shells

Abstract

Economic losses due to soiled eggs have been reduced through the use of improved methods of cleaning egg shells. Funk (1948) and Winter el al. (1958) reported wet cleaning methods were more desirable than dry ones. However, certain minerals present in water used for washing eggs can hasten the deterioration of egg quality. Iron has been reported to hasten bacterial spoilage in experimentally inoculated eggs and eggs washed under actual farm conditions (Garibaldi and Bayne, 1960, 1962a, b). Since iron imparts a brownish color to laundered goods and affects the taste of beverages it is considered an objectionable constituent in water supplies (Riddick el al., 1958). It would be reasonable to expect that iron present in egg wash water could stain the shell of eggs.The research reported herein was to determine the effects of various concentrations of iron (FeSO4·7H2O) present in water on staining of the egg shell. White shell…