• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.78-87
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• 2017

The objective of this study was to investigate the effects of various washing waters on the quality and safety characteristics of eggs during storage. Eggs were washed with tap water, 100 ppm of sodium hypochlorite, or 30 ppm of slightly acidic electrolyzed water and stored at $10^{\circ}C$ and $20^{\circ}C$. Effects of various washing waters on reduction of Salmonella Enteritidis and aerobic plate counts and survival of S. Enteritidis on egg shells were also analyzed at $10^{\circ}C$ and $20^{\circ}C$ for 25 days. As an index of quality, haugh unit, weight reduction, and pHs of egg white and egg yolk were measured. Reduction percentages of haugh unit and weight were higher at $20^{\circ}C$ than at $10^{\circ}C$. Egg qualities were less affected by tap water, slightly acidic electrolyzed water, and sodium hypochlorite, regardless of storage temperature. The greatest reductions in aerobic plate counts and S. Enteritidis were observed with slightly acidic electrolyzed water. The level of S. Enteritidis on egg shells gradually decreased during 20 days of storage at both $10^{\circ}C$ and $20^{\circ}C$, whereas S. Enteritidis survived longer at $20^{\circ}C$ than at $10^{\circ}C$. S. Enteritidis was not detected in eggs at $10^{\circ}C$, 2.13 log CFU/g of S. Enteritidis was detected in eggs washed with sodium hypochlorite after 20 days of storage at $20^{\circ}C$, indicating that S. Enteritidis penetrated into the egg shell during storage at $20^{\circ}C$. In conclusion, slightly acidic electrolyzed water increased microbial reduction and least affected quality of washed eggs. Thus, slightly acidic electrolyzed water can be recommended for washing of graded eggs, at retail markets.

• Korean Journal of Poultry Science
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• v.20 no.1
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• pp.33-41
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• 1993

Among the several factors that affect shelf-life of washed shell eggs, storage temperature and relative humidity were the most important. Besides those factors listed above, temperature of washing water, composition of foreign substances and washing method of eggs were also the factors affecting the shelf-life of the eggs. The effect of sanitizer treatment was significant in extending the shelf-life of eggs compared with washed and unwashed eggs. In case of oil coating treatment, the shell eggs treated showed the better results than that of washed and unwashed eggs because the coating materials prevented the moisture evaporation from the inner shell eggs and kept the contamination of microorganisms from the environment. Consequently, it is considered that reducing egg shell contamination of microorganisms and proper treatment could be the key to extend the shelf-life of shell eggs.

• Korean Journal of Agricultural Science
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• v.46 no.3
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• pp.689-703
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• 2019

The term quality or freshness of eggs in industrial production still poses concerns regarding whether washing is necessary. Therefore, the aims of this study were to examine the effects of different storage times and temperatures and to perform a comparison between washed and unwashed eggs. A total of 1000 washed and 1000 unwashed egg samples were stored at three different temperatures (5, 10, and $25^{\circ}C$) for 0 - 8 weeks and were used for the data collection. On the designated day, the eggs were processed to evaluate their internal and external quality traits, such as the Haugh unit, airspace volume, eggshell strength, pH, and microbiological profile. Significant differences (p < 0.05) were observed between the washed and unwashed eggs for each quality trait. The results indicate that storage between 5 and $10^{\circ}C$ better preserved the quality of eggs compared with the storage at $25^{\circ}C$ throughout the days of the storage. Overall, this study suggests that the storage time and temperature have a vital role in maintaining the quality of eggs which were significantly affected during storage. In addition, all the quality parameters differed between the washed and unwashed samples which is further responsible for deteriorating the quality of the eggs.

• Journal of Sericultural and Entomological Science
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• v.10
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• pp.57-58
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• 1969

Artificial silkworm eggs must do washing the acid completely after soaking HCl. Author experimented following deacidification times: 30 minutes, 1 hour, 2 hours, 6 hours soaking and 12 hours soaking eggs in the fresh water after artificial hatching, and incubated room temperature. There was no difference 1 hour's with control but more than 1 hour deacidification influenced badly in hatching ratio. Especially above than 6 hours deacidification was not only delaying 1 day in hatching date but also decreasing in practical hatching ratio.

• Journal of Environmental Health Sciences
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• v.3 no.1
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• pp.17-21
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• 1976

Korea Parasite Eradication Association alleged in its seasonal report spring/1975 that 36.8 percent of primary, middle and high school students in Seoul area are infected with parasites. For the purpose of a comparative study between the high rate of parasite infection among Korean students and that of parasite eggs attached to vegetables which perform intermediary role in carrying the eggs to human body, such vegetables as lettuce, Korean cabbage, young radish, green onion, cabbage which are on sale at several markets in Seoul city are sampled at random for study. The infection rate of parasitic eggs and larvae on vegetables is studied twice while the detaching mean while removing rate of eggs and larvae in proportion to the number of washing them is studied three times. Every 300 grams of vegetables is taken at random for examination and every one of them is washed with a hard brush and then the kinds of parasite eggs and the ratio of eggs attached to them are studied.

• Korean Journal of Veterinary Service
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• v.28 no.3
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• pp.225-234
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• 2005

Egg has been considered as one of the most important food sources in both nutritionally and economically. However, because the hazards of egg flow chains' complexity from producers to consumers and the insufficiency of cold chain systems in Korea are still remained, preventive measures for egg safety should be established. This experiment was carried out to investigate the changes of egg qualify during storage in order to find out the proper storage condition and eggshell treatment. Eggs were stored at cold condition $(5^{\circ}C,\;relative\;humidity;\;RH:\;65\pm3\%)$ and room Condition $(1st: Sep\; 6\~Nov\; 15,\;2001,\; 10\~30^{\circ}C,\;RH\;41\~86\%,\;2nd;\; Dec\;13,\;2001\~Feb\;21,\;2002,\;4\~23^{\circ}C,\;RH\;36\~89\%)$ after eggshell treatment (unwashed, washed and coated egg) during'10 weeks and examined weight loss and interior quality periodically. Weight loss was in decreasing order room washed > room unwashed > cold washed > cold unwashed > room coated > cold coated egg. And, Haugh unit was decreasing order room washed > room unwashed > room coated > cold washed > cold unwashed > cold coated egg. Our findings show that both coated eggs and refrigeration reduces the rate of decline in Haugh units and egg weight. And, washed eggs had lower average Haugh units and a higher weight loss than any of the eggshell treatment in both storage conditions. Conclusively, for washing eggshell, 150 ppm of sodium hypochlorite, regular exchange and temperature control of water should be consistent and also eggs should be dried immediately after washing. Also, national guidelines for temperature and moisture of storage places, transportation and expiration data should be established to keep quality and weight loss of eggs. Storage temperature that is a critical factor in the quality and safety of eggs should be kept under 12'c and labelling of expiration date should be obligatory.

• Journal of Preventive Medicine and Public Health
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• v.4 no.1
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• pp.35-39
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• 1971

The authors examined the Ascaris eggs on the surface of the strawberries and in the soil of the strawberry yards. The results were as follows: 1. The number of Ascaris eggs detected from 870 strawberries grown on strawberry yards was 26, of which 17 eggs were found to be alive. 2. The mean number of Ascaris eggs detected in every 10gm of the soil of strawberry yards was 10.3. The Ascaris eggs were detected over 93% from the yards examined, which had been fertilized with both chemical fertilizer and night soil, or night soil only. 3. No Ascaris eggs was found from strawberries which were produced only with chemical fertilizer. 4. Ascaris eggs were detected 6 from 705 marketing strawberries studied, 3 of them developed to larval stage. 5. when the strawberries were washed by shaking 20 times after kept immersed in water for 10 minutes, the recovery rates of Ascaris eggs after first, 2nd, 3rd, 4th and 5th washing were 60, 87, 96, 99 and 100%, respectively. 6. Besides Ascaris eggs of hook worm and Fasciolidae were also found from the strawberries examined.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.644-650
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• 2023

We examined the effects of serotonin on the spawning response, sperm motility, and D-shaped larva production in Eastern Gooeyduck clam Panopea sp. based on the sperm densities at fertilization and washing after mixing the eggs and sperm. The highest spawning induction was found showed in females and males injected with 1 mL of 2 mM serotonin. The spawning responses in females and males were higher at concentrations greater than 1 mM and 0.75 mM, respectively. Regarding the activities of sperm in sea water after serotonin injection, the sperm showed activity at >90.0% until 120 mins. We also examined the effects of sperm concentration at the fertilization and washing times after mixing the eggs and sperm. We confirmed that washing within 1 minute at a concentration of 1,500 sperms/mL or less can prevent egg destruction by polyspermy and secure a large number of D-phase larvae. These results should be useful for developing the aquaculture process for Eastern Gooeyduck clam, Panopea sp.

• Journal of the Korean Home Economics Association
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• v.17 no.4
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• pp.35-42
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• 1979

The effects of salt concentration on the qualities of cooked egg preparations were evaluated. Diluted egg samples which contained different amounts of slat were prepared by diluting whole egg fluid with rice washing, anchovy stock , or distilled water. After heating them rapidly, hardness, gel strength, and amount of syneresis were determined along with the performance of sensory test. the pH of the diluted eggs also measured before heating. Results obtained from these experiments are summarized in the following. 1. The pH of whole egg, egg yolk, and egg white was 7.32, 6.31, and 8.41 , respectively. 2. The pH whole eggs after addition of diluting solutions and salt showed a little differences over the whole salt concentration as follows. distilled water dilution > anchovy stock dilution > rice washing dilution 3. The hardness and gel strength of cooked samples were increased with the increase of salt concentration in the range of low salt concentrations of all diluting solution. These physical properties marked maximal values at salt concentration of 3% and then decreased as salt concentration increased. 4. Amount of syneresis decreased as salt concentration increased regardless of all diluting solutions used. 5. In sensory test, 1% salt concentration were scored good by the panel members regardless of diluting solutions which showed no significant difference among three diluting solutions.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1224-1229
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• 2003

The combined effects of washing, sanitization and coating of eggshell on the physical and microbiological quality during storage were evaluated at $4^{\circ}$ and $30^{\circ}C$. The interior qualities of the eggs were assessed by weight changes, yolk index, albumen index, Haugh unit value, and microbial contamination of egg shell and egg white during 30 days of storage in untreated, washed, or sanitized and mineral oil-coated eggs. The results suggest that these changes were faster in higher temperature ($30^{\circ}C$) than lower temperature ($4^{\circ}C$) storage, and washed eggs deteriorated faster than untreated eggs. The sanitized and coated eggs maintained the best quality during storage in all parameters measured. The shelf-life of washed, sanitized and coated eggs could be extended 4-5 fold compared to that of washed or untreated eggs.