Egg Storage Temperature Research Articles

Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax

A blend of cassava starch (CS), carboxymethyl cellulose (CMC), and paraffin was prepared as a coating material to maintain the quality of eggs during 4 wk of storage at different temperatures. The efficacy of the CS/CMC/paraffin (6/1/0.5% w/v) coating was investigated in terms of the Haugh unit (HU), weight loss, pH, and microbial load at the end of storage. The best egg storage temperature was 4°C, which maintained an HU of grade AA in coated and uncoated eggs for 4 wk. Lower weight loss (2.14%) was observed in coated eggs at 4°C storage than at 30°C storage (3.26%). The pH in the albumen of coated and uncoated eggs at 4°C increased from 6.84 to 6.88 and 7.01 to 7.03, respectively, after 4 wk of storage. No microbes were detected in the coated and uncoated eggs at 4°C. The maximum microbial count was 728 ± 35 cfu/mL in uncoated eggs at 30°C storage. Egg coating prevented microbial contamination of eggs stored at 30°C for 4 wk. The freshness of the eggs did not affect the nutrient content. The egg-coating material effectively maintained egg quality, prevented microbial contamination of eggs, and increased the shelf life of eggs at storage temperatures of 25 and 30°C.

IDENTIFICATION OF Escherichia coli BACTERIA IN QUAIL EGGS THAT FOR SALE IN THE CENTRAL MARKET OF THE CITY OF GORONTALO

Eggs are one of the animal products that come from poultry and have been known as a source of high quality protein food. From the many eggs we know, one of the eggs that comes from poultry is quail eggs. Quail eggs have complete nutritional content ranging from protein, fat, vitamins and minerals. Even so, quail eggs are also animal food that is easily decreased in quality due to bacterial contamination, contamination of quail eggs by bacteria can affect the quality of the contents of the eggs, bacteria that cause egg contamination, one of which is Escherichia coli.
 This study aims to determine the presence of Escherichia coli bacteria in quail eggs that are sold in the central market of Gorontalo city.
 The research method used is descriptive research type with a quantitative research approach, cross sectional research design, a sampling place for the central market of Gorontalo City and a place for researching samples of the Microbiology Laboratory of Gorontalo State University, the number of samples used was 30 samples of quail eggs. Quail eggs were positive for Escherichia coli bacteria with a percentage of 6.7%, and negative egg yields from Escherichia coli bacteria were 28 or 93.3%. It can be concluded that from 30 samples of quail eggs there were 2 quail eggs that were positive for Escherichia coli bacteria, the bacteria contamination factor in eggs was influenced by external factors. Environmental sanitation conditions were not clean, egg storage temperature, egg storage time,

Salmonella Hessarek: An emerging food borne pathogen and its role in egg safety

In Australia and other parts of the world, contaminated eggs or egg-containing food products are common vehicles for human Salmonella outbreaks. Recently, an uncommon serotype, Salmonella Hessarek, has emerged in foodborne salmonellosis due to the consumption of contaminated eggs and egg products. Limited research is available on the behaviour of Salmonella Hessarek in eggs. Therefore, this study was performed to understand the penetration ability and transcriptional behavior of Salmonella Hessarek in table eggs stored at different temperatures. The assay revealed that the penetration ability of Salmonella Hessarek was significantly (P < 0.05) affected by the egg storage temperature. Salmonella penetration into egg contents was significantly higher in cold (collected 3 h post-oviposition) compared with warm (collected immediately post-oviposition) eggs stored at 25 °C. There was 4 and 2.39 log increase in Salmonella cells in yolk and albumen, respectively, of the eggs stored at ambient temperature. The gene expression data indicated that genes regulate the pathways involved in stress and metabolism, such as yafD, proP, rpoS, phoP, adkF, and purG were significantly upregulated in yolk and on the eggshell surface, at refrigerated temperature. The gene expression data suggested that at refrigerated temperature, Salmonella Hessarek maintained its cell viability through upregulating the key genes necessary for survival. The findings further showed that not all genes involved in the vital functions of Salmonella were consistently regulated at 5 °C and 25 °C in different egg contents. This study revealed that Salmonella Hessarek has the capacity to penetrate and survive in eggshell pores. Storage of eggs at refrigerated temperature can reduce the penetration and replication risk of Salmonella Hessarek in eggs.

Effect of Storage Temperature on the Survival of New Zealand Egg-Associated Salmonella Isolates in and on Eggs

The influence of egg storage temperature on Salmonella contamination of eggs is a key consideration in determining storage and shelf life recommendations for eggs. In this study, experiments assessed the survival of Salmonella isolates on and in eggs at storage temperatures (15 and 22°C) currently used in New Zealand. Eggshell surfaces were inoculated with a cocktail of 10 Salmonella isolates comprising five serotypes, at a concentration of ∼106 CFU per egg (for determining shell surface survival) or ∼103 CFU per egg (for determining internalization). Additionally, a subset of eggs was artificially contaminated with sterile chicken feces prior to Salmonella inoculation. Inoculated eggs were incubated at 15 and 22°C. At 0, 21, and 35 days of incubation, eggshells were enumerated for Salmonella, and egg contents were tested for Salmonella presence or absence (yolk) or most probable number (albumen). Higher levels of Salmonella were recovered from eggshells following incubation at 15°C (31% relative humidity [RH]) compared with 22°C (45% RH) after both 21 and 35 days of incubation. Recoverable numbers of Salmonella from visibly clean eggshell surfaces declined over time at both storage temperatures and were at, or below, the limit of detection from eggs stored at 22°C and 45% RH for 35 days. A substantially higher concentration of viable Salmonella was recovered from eggshells that were experimentally contaminated with chicken feces compared with those without, particularly from eggs stored at 15°C and 31% RH for 35 days (2.38 log higher CFU from eggs containing feces). No Salmonella was detected in egg contents (albumen or yolk) at any incubation temperature or time point, regardless of the presence of feces. Findings emphasize the importance of current regulations that require eggs sold at retail to be visibly clean and will inform risk management decisions regarding egg storage times and temperatures with respect to Salmonella control in and on New Zealand eggs at retail.

Effect of storage temperature fluctuation on embryonic development and mortality, and hatchability of broiler hatching eggs.

The effects of temperature fluctuation during 7 d of storage on stage of blastoderm development, embryonic mortality, and hatchability of broiler hatching eggs were studied. Hatching eggs from 2 commercial flocks of Ross 308 broiler breeders at 27 and 50 wk of age, respectively, were randomly assigned to replicate chambers with either a constant temperature (Constant) of 18°C or a temperature that fluctuated (Fluctuated) over a 40min period 3 times daily (0900h, 1300h, and 1700h) between 18°C and 21°C. This latter treatment was intended to mimic the opening of an egg storage room door to add freshly collected eggs. The developmental stages of the blastoderm before and after storage were determined. At each flock age, there were 10 replicate trays of 60 eggs per egg storage temperature treatment set in a single stage incubator. All unhatched eggs were opened and examined macroscopically to determine fertility or embryonic mortality (early dead (0 to 7 d), middle + late dead (8 to 21 d plus pipped eggs), and to calculate percentage hatchability of fertile eggs. Embryonic development was advanced by flock age (P < 0.10) and fluctuating temperature treatment (P < 0.05). Blastoderm stages were determined according to Eyal Giladi and Kockav (EGK). The Fluctuated vs. Constant treatment exhibited an EGK of 9.8 vs. 9.1 (P < 0.05) in the young flock and EGK of 11.0 vs. 10.1 (P < 0.05) in the old flock. During 7 d of storage, Fluctuated temperature decreased early embryonic mortality (P < 0.05) in the eggs from the young flock but increased early embryonic mortality (P < 0.05) in the eggs from the old flock, which decreased (P < 0.05) hatchability of fertile eggs in the old flock. The fluctuating temperature conditions that did not negatively affect the younger flock eggs were not favorable for eggs from the older flock.

English

Hatchability of Cobb 500 and Hubbard broiler strain eggs subjected to different levels of egg storage temperature and fumigation was studied at Debre Zeit Agricultural Research Center, Ethiopia. The different egg storage temperature levels employed were 10, 16 and 23&deg;C and fumigation levels employed were fumigated and unfumigated. Fertility and hatchability were tested during the experimental period. Fertility is not dependent on egg storage treatments employed. Egg storage temperature at 16&deg;C and fumigation significantly (P&lt;0.001) improved hatchability in both Cobb 500 and Hubbard broiler strains. Cobb 500 broilers had high mean percentage hatchability than Hubbard, but the differences were not significant (P&gt;0.05). Egg storage temperature at 23&deg;C resulted in slightly lower mean percentage hatchability than storage at 10&deg;C, but the differences were not significant (P&gt;0.05). From the result of the current experiment, it was concluded that fumigation and medium egg storage temperature, 16&deg;C is important for better hatching yield. Key words: Hatchability, Cobb 500, Hubbard, broiler, strain, temperature, fumigation.

Effect of Egg Storage Temperature and Storage Period Pre-incubation on Hatchability of Eggs in Three Varieties of Japanese Quail

Background: There are many factors affecting successes of quail production system , one of important factor is provide sufficient number of egg for needs of hatcheries to produce chicks . This study was conducted in poultry farm of Animal Resources – College of Agriculture – University of Diyala - Iraq, to determine suitable conditions for storage of Japanese quail eggs belong to three varieties of Japanese quails( White , Black and brown plumage color ). Materials and Methods: Eggs from three varieties allocated in two groups represented two storage temperatures 7 C° and 20 C° (average room temperature ) , and each temperature group divided into four sub-groups represented storage periods length 3 , 7 , 10 and 14 days , thus the total number of egg groups were 16 groups. The experiment performed in factorial experiment 3 × 2 × 4 for three factors included variety, storage temperature and storage period , conducted in Randomized Completely Blocks Design with three replicates. The experimental flock consist of 450 birds belong to three varieties , the eggs collected daily and stored according to these various treatments before entered the incubator , and after hatching of eggs , the data recorded for hatchability and embryonic mortality percentages for treatments. Results: The results showed that the black variety quail has significant superiority in fertility ( 80.19 %) with compare to White and Brown varieties ( 69.07 and 68.03 % respectively ) . There were significant effect ( P< 0.05 ) of storage period on hatchability , hence there were significantly decline in hatchability after storage period for 14 days ( 36.58 %) , also there were significant interaction between varieties and storage periods . While there were no significant effect of storage temperature and other interactions on hatchability and embryonic mortality percentage.

Divergent selection for shape of growth curve in Japanese quail. 7. Effect of egg storage at high temperature on embryo development and hatchability

1. Hatching time, hatchability of fertile eggs and embryo mortality in relation to (1) physical quality of fresh eggs and (2) embryonic development during storage and incubation periods were analysed after egg storage for 1, 5 or 10 d at 30°C in the meat-type lines of Japanese quail, HG and LG, divergently selected for high and low relative weight gain between 11 and 28 d of age, respectively, and constant body weight at 49 d of age.2. In both lines, the increase of egg storage temperature from 12°C (standard level) to 30°C increased the egg weight loss during storage, shortened the incubation period and reduced the hatching success.3. Similar to standard egg storage temperature, LG quail hatched earlier than HG quail after egg storage at 30°C and early and late mortality of both lines increased with a prolonged period of egg storage. In contrast to the standard egg storage conditions, no line differences in hatchability were observed.4. The results did not identify a relationship between the decrease in hatchability or embryo viability and line differences in external egg parameters as well as any important role of undesirable changes induced by a high storage temperature on albumen viscosity.5. The pattern of embryonic death, low developmental rate of embryos and a dichotomy between the development of the extra-embryonic vascular system and the embryo itself during egg storage at high temperature implied that an insufficient nutrient supply in consequence of developmental delay could represent a key factor in increasing early and late embryo mortality.

THE INFLUENCE OF DIFFERENT PRE-INCUBATION HOLDING TEMPERATURES ON THE HATCHABILITY OF CHICKEN EGGS

Usually the transit environmental temperature of hatching eggs is approximately 23°C. when shipped by air. When such eggs arrive at destination 1 to 3 days prior to setting in incubators the question arises whether they should be retained at 23°C. or cooled and prewarmed prior to incubation to maintain maximum embryo viability. An experiment was designed to estimate the effects on hatchability of reducing egg storage temperature from 23°C. to 11°C. for 24 and 48 hours with and without prewarming at 23°C. compared with retention at 23°C. on eggs held 7 and 14 days prior to incubation.…