Effect Of Ozone Sterilization To The Quality And Safety Of Eggs

Egg is the high quality at low price product which people like, with the transportation and sale the eggs would probably contaminated by bacteria, and even pathogenic bacteria such as salmonella would probably exist, all of these directly influenced the egg safety.we treat the eggs with ozone sterilization in order to lengthening the shelflife and safe quality of eggs and provides the scientific basis for the fluid egg's promoted production.The results were following:By analysising the types of pollution of eggs and the total bacteria of different contamination on the eggshell we found that the main infectant of fresh eggs were faeces, dust, bloodstain, feather and mixture contamination, the fecal pollution rate is highest, has achieved 13.6 percent.The total bacteria of eggshell of polluted eggs was from 3.29×10~3cfu/one eggshell to 1.11×10~4cfu/ one eggshell.The dust pollution has the greatest number of bacteria, achieved to 1.11×10~4ctu/ one eggshell.The changes of the total bacteria count, the number of coli group, and the salmonella population of the eggshell, egg white and egg yolk of the fresh egg products in bulk and in package branded DeQingyuan, LiuMinying and other two branded fresh egg during storage had been studied. It had found that the bacteria amount of eggshell of different brand was 9.315×10~2cfu/one eggshell to 1.367×10~4cfu/one eggshell and increased with the extension of storage time; the content of branded eggs were not found bacteria contamination at early storage time, but the bacteria contamination was found after 6 days, the total bacteria count and coli group showed increasing with the extension of storage time. Besides the A branded eggs, the other market eggs all have salmonella contamination, the rate of eggshell was 1.67 percent to 8.3 percent, and the rate of the content was 1.67 percent to 5 percent. The total bacteria count, the coli group and the salmonella population of bulk eggs were higher than the branded eggs.In this paper, the dissolution and stability of the ozone was tested. The results showed that, the ozone concentration was influenced by temperature, water quality, time and so on. When the temperature was 0℃, the solubility of the ozone was 3.42mg/L, when the temperature achieved 40 V, the concentration of the ozone was 1.18 mg/L. With the room temperature, we blowed ozone to the tap water and the distilled water, 10 minute later, the concentration of the ozone was tested, the ozone concentration in the distilled water was 4.43 mg/L, while in the tap water was 3.91 mg/L.So lower temperature and reduced impurity were all advantageous to the ozone dissolution.With the extension of time, the ozone concentration reduces gradually.The ozone water which concentration was 2.12 mg/L became 1.19mg/L after 50 minutes.The oxidability of ozone was extremely large, in this research the concentration of ozone water we used was 2,3,4,5 and 6 mg/L.The result demonstrated that different concentrations of ozone water all has the bactericidal power to Listeria monocytogenes, Staphylococcus aureus and Salmonella; and along with the ozone concentration increase, the sterilization rate increased. When the ozone concentration achieves 6 mg/L, the sterilization rate of Listeria monocytogenes, Staphylococcus aureus and Salmonella was separately 99.56 percent, 97.20 percent and 98.76 percent.The treated and comparison eggs were all storaged at the temperature of (20±2)℃, the relative humidity of 70%. The microorganism and physical target were tested every other two days.The result indicated that the bacteria amount of eggshell, white and yolk which were treated by ozone was significantly lower than the comparison group,and the freshness target was better than the comparison group.From this study we found that, by using ozone the safety and shelf life of eggs all have a certain exchange, the use of ozone in eggs has a broad application prospect.