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Egg washing to ensure product safety

Code: 9781838790844
Publication date: 30/09/2016
Extent: 14 pages

Contributions by: Margaret Sexton, Primary Industries and Regions, South Australia (PIRSA), Australia

Chapter synopsis: The structure of eggs poses specific problems for washing, especially in large commercial operations. However, washing is a valuable process, both to make eggs look clean and to reduce the bacterial load on the shell. This chapter reviews those properties of eggs that are relevant to the washing process and then shows how important cleaning principles can be applied to the special case of washing of eggs to improve product safety.

DOI: 10.19103/AS.2016.0012.10
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Table of contents 1 Introduction 2 Egg properties relevant to the washing process 3 General cleaning principles 4 Cleaning principles applied to egg washing: time, temperature, agitation anduse of chemicals 5 Cleaning principles applied to egg washing: rinsing, drying and decontaminationof equipment 6 Monitoring, process control, verifi cation and validation 7 Summary 8 Where to look for further information 9 References

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