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Effect of Chlorine Dioxide Gas Application to Egg Surface: Microbial Reduction Effect, Quality of Eggs, and Hatchability
Korean J. Food Sci. An. 2018;38:487-497
Published online June 30, 2018;  https://doi.org/10.5851/kosfa.2018.38.3.487
© 2018 Korean Society for Food Science of Animal Resources

Hansung Chung1, Hyobi Kim2, Donghoon Myeong1, Seongjoon Kim1, and Nong-Hoon Choe1,3,*

1College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea
2Animal and Plant Quarantine Agency, Gimcheon 39660, Korea
3Veterinary Science Research Institute, Konkuk University, Seoul 05029, Korea
Correspondence to: Nong-Hoon Choe
College of Veterinary Medicine, Konkuk University, Seoul 05029, Korea
Tel: +82-2-450-3709
Fax: +82-2-454-3709
E-mail: nojamaji@hanmail.net
Received March 5, 2018; Revised April 21, 2018; Accepted April 24, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Controlling of microorganisms in the industrial process is important for production and distribution of hatching and table eggs. In the previous study, we reported that chlorine dioxide (ClO2) gas of a proper concentration and humidity can significantly reduce the load of Salmonella spp. on eggshells. In this study, we compared microbial reduction efficacy on egg’s surface using hatching eggs and table eggs, internal quality of table eggs, and hatchability after both the conventional method (washing and UV expose, fumigation with formalin) and ClO2 gas disinfection. Application of 40 ppm ClO2 gas to the table and hatching eggs, respectively, reduced the aerobic plate count (APC) with no statistical difference compared with the conventional methods. Additionally, we didn’t observed that any significant difference in albumin height, Haugh unit (HU), and yolk color, this result confirms that 40 ppm ClO2 had no effect on the internal quality of the table eggs, when comparing with the UV treatment method. The hatchability of hatching eggs was not statistical different between formaldehyde fumigation and 80 ppm ClO2 gas treatment, though the value was decreased at high concentration of 160 ppm ClO2 gas. From these results, we recommend that ClO2 gas can be used as a safe disinfectant to effectively control egg surface microorganisms without affecting egg quality.
Keywords : chlorine dioxide gas, egg surface, antimicrobial effect, egg quality, hatchability


June 2018, 38 (3)