Assessment of bactericidal action of aqueos ozone to disinfected the surface of eggs

Food eggs and egg products should not only have good nutritional properties, but also meet the requirements of microbiological safety. Microorganisms can infect eggs and products at different stages of production, processing, preparation and consumption. Therefore, special attention is given to the issue of egg disinfection, since the presence of a certain amount of dirty eggs is almost inevitable for high -size production. The purpose of our work was to determine the bactericidal effect of the water form of ozone on museum testing of microorganisms applied to the egg shell. It was established that with moderate contamination of the egg shell S. aureus and E. coli (up to 7.1 ± 0.3 × 104 CFU/cm2), the bactericidal effect of the water form of ozone was manifested at a concentration of 1.5 mg/l and exposure three minutes. This mode of disinfection by water ozone reduced by 3‒4 orders of magnitude S. aureus and E. coli on an egg shell at initial contamination 105–106 CFU/cm2. At the maximum concentration of water ozone – 2.3 mg/l of egg decontamination occurred completely with the initial contamination of up to 105 CFU/cm2. It was found that B. subtilis and C. albicans showed more resistant properties to water ozone than strains S. aureus and E. coli, since with the initial contamination of the shell 106 CFU/cm2 the area of reduction of data of microorganisms occurred by three orders of magnitude at a mode of exposure to 1.5 mg/l for three minutes. Under this processing mode, the amount of S. aureus and E. coli decreased by four orders of magnitude. At the same time, the disinfection of ozone shell at a concentration of 2.3 mg/l – three minutes and initial amounts of B. subtilis and C. Albicans on the shell 106 CFU/cm2, they were reduced by four orders of magnitude, against five – by influencing S. aureus and E. coli. Thus, studies have shown that the aqueous form of ozone is promising to use egg shells in egg production technology.