What is it about?
This work is about a new and better way to sanitize eggshells. We've all heard how bacteria like Salmonella can contaminate eggs, but another one called Listeria can be a problem too. Researchers wanted to see if a special type of water, called neutral electrolyzed water (NEW), could be used to kill these bacteria. They tested it against the usual sanitizing solutions and found that this special water did a much better job of getting rid of the germs without harming the eggshell itself.
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Why is it important?
Food safety is a critical issue, especially for widely consumed products like eggs. Traditional disinfectants can damage the eggshell or leave residues. This study is important because it presents NEW (neutral electrolyzed water) as a viable and safe alternative that not only eliminates bacteria more efficiently than citric acid but also preserves the integrity of the shell, which is crucial for maintaining the egg's freshness and safety.
Perspectives
For food producers: This work offers a powerful new tool for the egg industry. Using neutral electrolyzed water could improve safety standards, reduce product recalls, and give consumers more confidence in the products they buy. It’s a smart, effective alternative to current methods. For the general public: This study is great news for anyone who buys and eats eggs! It suggests that a simple, safe, and effective new method for disinfect eggs could be used to make them even safer for us to eat, reducing the risk of foodborne illnesses. For food scientists: This research opens the door for using this disinfectant in other areas of food production. If it works so well on eggs, could it also be used on produce, meat, or other surfaces to make our food supply safer? This is a breakthrough with far-reaching potential.
Andrés Rivera García
Esteripharma S.A. de C.V.
Read the Original
This page is a summary of: The effect of neutral electrolyzed water as a disinfectant of eggshells artificially contaminated with Listeria monocytogenes, Food Science & Nutrition, June 2019, Wiley,
DOI: 10.1002/fsn3.1053.
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