REDUCTION OF SALMONELLA CONTAMINATION ON CHICKEN EGG-SHELLS BY A PEROXIDASE-CATALYZED SANITIZER

A peroxidase-catalyzed compound (PCC) sanitizer was tested to determin e its bactericidal activity on Salmonella typhimurium and Salmonella e nteritidis inoculated on egg shell surfaces. Eggs with no treatment we re compared to those immersed in either deionized distilled water, PCC or 200 ppm chlorine-treated water for 1, 3 or 5 min. Eggs immersed in PCC or chlorinated water solutions had lower (P < 0.05) S. typhimuriu m and S. enteritidis populations than those not exposed to treatments. No differences were detected among PCC and chlorine treatments except the S. typhimurium populations from PCC dipped eggs were significantl y higher than those from eggs dipped in the chlorinated water for 1 mi n. Results indicate that PCC has potential as an effective shell egg s anitizer.