USPOULTRY and the USPOULTRY Foundation announce the completion of a funded research project at Cargill in which researchers evaluated egg wash sanitizers to reduce Salmonella contamination on and in turkey eggs. The research was made possible in part by an endowing foundation gift from Cargill and proceeds from the International Poultry Expo, part of the International Production & Processing Expo (IPPE). The research is part of the association’s comprehensive research program encompassing all phases of poultry and egg production and processing.
Dr. Ted Brown and colleagues at Cargill recently completed a research project to find an improved egg sanitization process to reduce Salmonella contamination in breeder eggs but not negatively impact hatchability. The sanitizers evaluated included thymol, peracetic acid (PAA), bromine, peroxide, chlorine and quaternary ammonium. The peroxide product proved to be the most effective egg sanitizer at reducing Salmonella prevalence on the egg surface by more than 73%. None of the sanitizers tested in the trial caused damage to the cuticle, and Salmonella did not penetrate the egg.
The research summary can be found on the USPOULTRY website. Information on other association research may also be obtained by visiting the USPOULTRY website, www.uspoultry.org.
