Open AccessTreatment of Egg Shells with Hydrogen Peroxide and Sodium Carbonate as a Disinfectant with Bactericidal Effect to Eliminate Salmonella Entereditis
Author(s) -
Nora Rrahimi Hasani
Publication year - 2021
Publication title -
the eurasia proceedings of science, technology, engineering and mathematics
Language(s) - English
Resource type - Journals
ISSN - 2602-3199
DOI - 10.55549/epstem.99130700000
Subject(s) - disinfectant , eggshell , hydrogen peroxide , salmonella , chemistry , sodium carbonate , salmonella enteritidis , bacteria , food science , contamination , antimicrobial , microbiology and biotechnology , sodium , biology , biochemistry , ecology , organic chemistry , genetics
The objective of this study was to discover the effects of applying two antimicrobial drugs (sodium carbonate and hydrogen peroxide) on chicken eggshell on a poultry farm in Kosovo. Salmonella infections in egg contents may be related to external contamination of the eggshell. The first study was performed by applying sodium carbonate to the eggshell at different concentrations and pH of 10, 11 and 12 versus some Salmonella concentrations found in the analyzed eggs. A high amount of total bacteria was observed in all samples, but after the application of disinfectants we saw a decrease of these bacteria. The second study was performed to determine which concentration of H2O2 would give the maximum reduction of bacteria. In work 2, treatments were performed on 1) dry sample, 2) 0.5% H2O2, 3) 1% H2O2, 4) 1.5% H2O2, 5) 2% H2O2, 6) 2.5% H2O2 and 7) 3% H2O2.For shell tests, inactivation of Salmonella Enteritidis occurred at lower concentrations at pH 12 than at pH 11 and pH 10. The time of contact between the chemicals and Salmonella apparently results in accelerated bacterial inactivation.