• 한국가금학회지
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• 제20권1호
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• pp.33-41
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• 1993

세척란의 저장성에 영향을 주는 여러 가지 요인 중에서 저장중의 온도 및 습도는 계란의 품질에 가장 큰 영향을 주는 요소로서 낮은 온도와 높은 습도에서 저장하는 것이 품질의 변화를 최소화할 수 있겠다. 또한 계란의 세척 시 사용하는 세척수의 온도, 이물질의 혼합 정도 그리고 세척방법도 계란의 저장성에 영향을 미치는 요인으로 지적되었다. 세척 시 소독제를 처리한 시험구는 물만으로 세척한 처리구가 세척하지 않은 처리구에 비해 계란의 부패율을 떨어뜨리는 결과를 얻을 수 있었으며 난각의 표면에 도포제 처리를 한 경우에는 계란 내부의 수분증발을 억제하고 외부로부터 미생물의 침투 등을 방지하는 효과를 가져 와 세척란 또는 미세척란보다 저 장성이 연장되는 결과를 나타내었다. 따라서 세척란의 경우에도 난각의 미생물 오염도를 줄이고 적절한 처리를 할 경우 장기저 장이 가능한 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권8호
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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.

• 농업과학연구
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• 제46권3호
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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.

• 한국동물위생학회지
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• 제28권3호
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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.

• 동아시아식생활학회지
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• 제27권1호
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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.

• 한국축산식품학회지
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• 제43권6호
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• pp.1002-1016
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• 2023

This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to storage under six different scenarios, and both types of eggs were stored at temperatures up to 35℃ to evaluate the sell-by-date. Despite temperature fluctuations or continuous storage at 30℃ for 5 days, subsequent storage at 10℃ resulted in significantly higher Haugh unit and yolk index on day 15. These results indicate that refrigerating eggs from retail sales until consumption is effective for egg quality management, despite the exposure of up to 35℃ during distribution. In terms of sell-by-date evaluation, washed eggs retained class B quality for an additional 37 days beyond the recommended sell-by-date at 15℃, which is above the regulated storage temperature. However, unwashed eggs maintained class B quality for approximately 20 days at 30℃-35℃, emphasizing the need for sell-by-date guidelines for unwashed eggs. This study is the first to provide appropriate egg-handling practices based on the actual distribution environment in Korea.

• 한국환경보건학회지
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• 제3권1호
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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.

• Journal of Preventive Medicine and Public Health
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• 제4권1호
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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.

• Journal of Ecology and Environment
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• 제31권3호
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• pp.201-206
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• 2008

This study was conducted to determine clutch size and habitat usage of Kentish plovers (Charadrius alexandrinus) breeding on Sinja-do lslet in the Nakdong Estuary from 22 April to 12 July in 1995 and from 21 April to 20 June in 1996. The Kentish plover preferred grasslands and damp sands to dry dunes as nesting sites. The difference in hatching success among these microhabitats was attributed to high tides, which washed away many nests on damp sands, and strong winds, which frequently shifted the sand to bury eggs on dry dunes. The main mortality factor in grasslands was predation by magpies Pica pica. Each clutch contained one to four eggs, with a mode of three eggs. Hatching success was highest in two-egg clutches and lowest in one- and four-egg clutches. The mean interval for egg laying was 1.8 days between the first and second eggs and 2.1 days between the second and third eggs. The average incubation period was about 24.2 days.

• Asian-Australasian Journal of Animal Sciences
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• 제30권7호
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• pp.1013-1020
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• 2017

Objective: Stripe marks, which occasionally occur on the shell, do not cause breakage to the shell and shell membranes of eggs. This study investigated the quality of intact eggs (IEs), minor stripe-marked eggs (MEs), severe stripe-marked eggs (SEs), and cracked eggs (CEs) during 3-week storage at $25^{\circ}C$. Methods: Shell eggs were collected the day after being laid and were washed. Among them, eggs without any visual cracks or stripe marks on the shells were evaluated as IEs by the plant employees using candling in a darkened egg storage room; the remaining eggs exhibited some eggshell defects. At day 3, the eggs were further categorized into IEs, MEs, SEs, CEs, and broken eggs (BEs) on the basis of the description given. Except BEs, which were discarded, the remaining eggs were stored at $25^{\circ}C$ (approximate relative humidity 50%) and then analyzed. Results: Stripe marks were observed primarily within the first 3 days after washing. At day 3, CEs had significantly (p<0.05) lower Haugh unit values, but all eggs had grades AA or A, according to the United States Department of Agriculture standard. As storage time increased, differences in egg quality between groups were more obvious. IEs had the highest eggshell breaking strength. During storage, the total plate counts and pathogens, namely Escherichia coli, Campylobacter spp., Staphylococcus aureus, and Salmonella spp., were not detectable in the internal content of IEs and SEs. Conclusion: In conclusion, cracks degraded egg quality severely and minor stripe marks only slightly influenced the egg quality.