Hot Air treatment, in Natural Convection Conditions, for Egg Surface Decontamination

In order to improve the animal welfare, the Council Directive 1999/74/EC (defining minimum standards for the welfare of laying hens) will ban conventional cage systems since 2012, in favor of enriched cages or floor systems. As a consequence an increased risk of bacterial contamination of eggshell is expected. This has lead toward the development of efficient techniques to reduce eggshell contamination by bacterial pathogens, and thus to prevent any potential or additional food safety risk for Human health. The objectives of this research were to develop and validate a numerical model useful to study the physics of treatment with hot air, in natural convection conditions, and than to assess the impact of the treatment on egg quality and Salmonella Enteritidis inactivation on the shell. As regard the decontamination effectiveness it was observed a reduction in microbial load up to 2.6 log10 after 200 minutes. A linear correlation between the time of treatment and the microbial decimal reduction (R2 0.92) was also observed. This suggests the opportunity of further study with longer treatment. Moreover the results about weak action on quality parameters suggest the practical feasibility of a transportation system for eggs, from production to sorting plant, in heated container.