INFLUENCE OF DISINFECTANTS ON THE TOTAL BACTERIAL CONTAMINATION OF DUCK EGGSHELLS

The role of the total viable microbial count on eggshells is of significant interest, as it relates to egg safety and product shelf life. The aim of this study was to assess the influence of various disinfectants on the overall bacterial contamination of duck eggshells. For this purpose, fresh high-quality duck eggs were obtained from a farm, and solutions of disinfectants were prepared: 6% hydrogen peroxide, 4% calcium hydroxide, 4% sodium carbonate, and 3% acetic acid. When disinfecting duck or goose eggs, the dosage of substances is doubled compared to chicken eggs. The eggs were treated with prepared disinfectant solutions, with varying exposure times. The exposure times for hydrogen peroxide were 4 and 8 minutes, for calcium hypochlorite – 2 and 5 minutes, for sodium carbonate – 10 and 30 minutes, and for acetic acid – 5 and 15 minutes. Samples of washings from the eggshells were collected both before and after disinfection. Dilutions were prepared and subsequently plated on Petri dishes with non-selective media, followed by incubation at 30°C for 72 hours. As a result of colony counting, the number of mesophilic aerobic and facultatively anaerobic microorganisms (CFU/egg) was determined. The results of the study showed a direct correlation between the inactivation of microorganisms and exposure time when using acetic acid, hydrogen peroxide, and calcium hypochlorite. A longer contact period of the eggs with sodium carbonate did not result in a measurable reduction in the number of viable microorganisms. It was also found that 4% calcium hypochlorite could completely inactivate microbes on the eggshell within 5 minutes. With a 2-minute exposure, the total microbial contamination was 9.2*10¹±0.7 CFU/egg. Thus, in this study, solutions of calcium hypochlorite, hydrogen peroxide, and acetic acid demonstrated high bactericidal properties and can be considered effective agents for disinfecting duck eggshells. Most scientific articles are devoted to the study of chicken eggs. In this work, the object of research is duck eggs, the best disinfectants for processing eggshells have been identified, which is an urgent task in poultry farming. The obtained results can help farmers implement more effective strategies for combating foodborne infections.