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Home » Archive » 2018

TDK conference 2018

Disinfecting effect of chlorine dioxide (ClO2) on duck eggs originated from a duck breeding farm, determination of the total CFU count on the egg surface
Hartwig Pia Malu - year 4
University of Veterinary Medicine Budapest, Department of Pharmacology and Toxicology
Supervisors: Dr. György Csikó, Orsolya Palócz

Abstract:

Occurrence of disease outbreaks that can be attributed to the food industry due to bacterial or other pathogen contamination has been well known since centuries. Disinfection with efficient but at the same time least harmful compounds is a subject of major importance throughout the whole food production process for food safety aspects. Since poultry meat is a major food source for humans, it is highly important to reduce the germ count on the surface of eggshells, in order to prevent the risk of spreading pathogens; e.g. Salmonella spp. and Campylobacter spp.

The usage of biocides; such as disinfectants, preservatives and antiseptics, has been widespread since many decades. Since the mid 20th century, chlorine dioxide (ClO2) was used to disinfect water supplies and potable water, because of its high efficacy in killing pathogens like bacteria, spores and viruses. Additionally, ClO2 is known as the “Ideal Biocide” based on its good performance (rapid killing effect) towards microbial organisms and due to the fact that it does not harm human beings and is environmentally friendly.

Our goal in this study was, to examine the disinfecting effect of ClO2 on the surface of duck eggs and to achieve a significant decrease of the total germ count on the egg´s surface.

Three experiments on duck eggs have been carried out, using a combination of different ClO2 and quaternary ammonium compound (QAC´s) concentrations. The total germ count has been evaluated after each experiment. For the first experiment, the effect of ClO2 was almost the same for all concentrations (30, 100 and 300 ppm) that have been tested. In the next experiment we combined chlorine dioxide with a QAC disinfectant. The highest decrease in the total germ count (10-5) occurred with QAC treatment in combination with ClO2 fogging. During the third measurement, QAC concentration was reduced. The highest germ count reduction was achieved by the combination of 0.2% QAC spraying and 100 ppm ClO2 fogging.

Overall, ClO2 alone cannot remove all microorganisms from the surface of the duck eggs, but in combination with an aldehyde-free disinfectant, the effectiveness of ClO2 is increased and the spores on the egg surface are destroyed.



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