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The effects of commercial cool water washing of shell eggs on Haugh unit, vitelline membrane strength, aerobic microorganisms, and fungi
Current egg washing practices use wash water temperatures averaging 49°C and have been found to increase internal egg temperature by 6.7 to 7.8°C. These high temperatures create a more optimal environment for bacterial growth, including Salmonella Enteritidis if it is present. Salmonella Enteritidis is the most common human pathogen associated with shell eggs and egg products. Its growth is inhibited at temperatures of 7.2°C and below. The objective of this study was to determine ifdoi:10.3382/ps.2009-00316 pmid:20008814 fatcat:fqg4vssfgngl3empbyoy3i4v5a