Effect of combined electrolyzed reduced water and slightly acidic electrolyzed water spraying on the control of Salmonella, eggshell quality, and shelf life of eggs during storage

Slightly acidic electrolyzed water ( SAEW ) is a safe and effective disinfectant, but its sterilizing ef ficiency is compromised by organic matter on the egg surface. Electrolyzed reduced water ( ERW ) is a harmless cleaner with a decontamination effect on a variety of surfaces and can be used to remove organic matter. This study assesses the effectiveness of a combination of ERW and SAEW in eliminating Salmonella and manure mixture from egg surfaces, as well as its impact on egg quality during storage. The results show that ERW (74.14%) was more effective than deionized water ( DW , 64.69%) and SAEW (70.20%) ( P < 0.05) in removing manure from egg surfaces. The damage to the cuticle of eggshell treated with ERW for 28 s was similar to that of DW ( P > 0.05) and less than that of SAEW ( P < 0.05). Spraying ERW for 10 s followed by SAEW for 18 s ( ERW + SAEW ) completely removed Salmonella from the egg surface, with no bacteria detected in the residual wash solution. Additionally, ERW + SAEW demonstrated superior preservation of egg quality during storage at 25 degrees C than the control and ERW single treatment ( P < 0.05). Moreover, ERW + SAEW resulted in less weight loss compared to SAEW single treatment ( P < 0.05). In conclusion, the sequential use of ERW and SAEW appears to be a promising approach for sterilizing eggs. It not only removes organic matter and Salmonella from the egg surface but also improves the preservation quality of the egg at 25 degrees C.