Egg Washing -A Review

Abstract

Cleaning eggs by washing was in the past widely condemned but is now a common practice and required in plants operating under Federal Grading Service. Washing commonly resulted in increased spoilage losses during long term storage. Washing practices that promoted spoilage included using: (a) wash water colder than the eggs, (b) wash water with high bacterial counts, (c) wash water containing appreciable soluble iron, and (d) washing machines with surfaces contaminated by bacteria. Occasionally spoilage losses were substantial during long term storage even though apparently satisfactory washing practices were followed. Treatment with sanitizing chemicals did not destroy bacteria embedded in shells. Long term storage life is of little concern with present day marketing practices since few eggs are stored for extended periods. However, iron in washwater may accelerate spoilage. Washing, besides improving appearance of eggs, was effective in removing surface dirt and bacteria which would otherwise have contaminated egg meats when eggs were broken out.