The effect of hydrogen peroxide prepared with silver ions on the qualitative traits of table eggs and reducing the dynamics of mycobiota growth

Abstract

The quality and safety of raw materials and food products are inextricably linked. Table eggs are subjected to special monitoring due to the microbial hazards. So far, bacterial hazards have been monitored on table eggs. However, latest reports have pointed a threat that has not been considered for table eggs, which is microfungi. Microfungi can grow on the surface of eggshells and penetrate inside the eggs. Therefore, it is necessary to improve the microbiological state of the eggshells surface, which will guarantee the safety of egg consumption and also reduce spoilage. Therefore, the aim of the present work was to examine on how egg sanitation with prepared hydrogen peroxide (H2O2) containing silver ions affected the growth dynamics of microfungi and the production of mycotoxins during egg storage. The results showed that H2O2 with silver ions was effective against microfungi, while simultaneously inhibited production of mycotoxins. The egg sanitation treatment with a solution of H2O2 with silver ions reduced the count of microfungi and stopped growing after one week of storage. The effectiveness of lower concentrations of the prepared solution against the microfungi may have been caused by silver ions. There was a small decrease in Haugh unit value of eggs sanitised with H2O2 and silver ions in the final period of storage. The results showed that the treatment of eggs with H2O2 with silver ions slowed down the spoilage process and effectively reduced the content of microfungi and mycotoxins.