RAPID COOLING OF EGGS-A SAFER PRACTICE FOR POUlTRY INDUSTRY

Salmonella bacteria and poultry products are closely linked and to prevent the contamination of chicken derived foods by this much feared pathogen coming from both large poultry farms and smaller ones require effective preventive actions. While large farms with well designed cages can pre-empt contact between the bird feces and the freshly laid eggs, the small poultry farmers have to be more vigilant in sending salmonella free eggs to the market. There are sanitizing agents and other hygienic practices that can reasonably assure that egg is free from salmonella. Keeping quality of egg is another issue that is of concern to egg producers. The current refrigeration practices can only ensure a 6 weeks life before which the egg loses its prime grade quality and premium price. Recent development of a rapid cooling technology using liquid carbon dioxide is considered a boon to poultry farms in ensuring top quality for 12 weeks. Here is a take on this new development. 

"The rapid-cooling process, developed by Kevin Keener, a professor of food science, uses liquid carbon dioxide to stabilize the proteins in egg whites so much that they could be rated AA – the highest grade for eggs – for 12 weeks. Earlier research showed that the same cooling technology could significantly reduce occurrences of salmonella illnesses. Eggs cooled under current methods lose the AA grade in about six weeks, Keener said. "There is no statistical difference in quality between eggs as measured by Haugh units just after laying and rapidly cooled eggs at 12 weeks," he said. "This rapid cooling process can provide a significant extension in the shelf life of eggs compared to traditional processing." Haugh units measure an egg white's protein quality. Keener's results, published in the journal Poultry Science, also show that membranes surrounding the eggs' yolks were maintained for 12 weeks when eggs were rapidly cooled. That membrane is a barrier that keeps harmful bacteria from reaching the yolk, a nutrient-rich reservoir that bacteria could use as a food source".

Safe temperature for the eggs to prevent salmonella proliferation is 45F but if there is a delay in packing, the bacterial population can assume alarming size making it difficult to send to the market. It is in this context that liquid carbon dioxide cooling comes to the rescue of the egg producers and being simple in operation it is affordable to every one. Another advantage is that carbon dioxide is a toxic gas and no life can survive in its presence at certain concentration in the environment. Even sodium bicarbonate is an effective chemical when used in conjunction with an acid salt in generating carbon dioxide in adequate concentration in a closed environment and destroy salmonella. There are also egg washing powder preparations which if used immediately as soon as the egg is laid, can remove  bulk of the pathogen and further use of egg coating oil containing bactericidal chemicals is known to preserve the egg quality for more than 12 weeks. The new development of liquid carbon dioxide treatment makes egg preservation much faster, less tedious and more effective.

V.H.POTTY
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