Cleaning and Sanitation for Shell Eggs

For producers wanting to market eggs, an egg is generally defined as the shell egg of avian species such as chicken, duck, goose, turkey, guinea or quai.

How we should know that an egg is acceptable for processing? 

An unacceptable egg is:

a) a cracked egg or a dirty egg, or

b) egg product that has not been processed in accordance with the Standard, or

c) egg product that contains a pathogenic #microorganism, whether or not the egg product has been processed in accordance with the Standard.

Egg businesses that produce and wash or clean and grade eggs for human consumption must implement appropriate cleaning procedures to ensure the safety of their product.

Dirty eggs can be a #healthhazard if they are not handled correctly. Dirty eggs can carry harmful bacteria that can enter the eggs and if not cooked properly they can potentially cause food poisoning.

Dirty eggs must not be sold for retail sale. Dirty eggs must be either:

• cleaned so that visible faeces, soil, and other matter are removed from the shell, or
• sold to a licensed egg business that washes or dry cleans, or
• discarded.

Egg Cleaning Methods

Dry Cleaning

A slightly dirty egg can be brushed with an egg brush or rubbed with a sanding sponge, loofa, paper towel, and plastic scourer (if stained) with a gentle rubbing motion. Eggs with visible faeces, soil or other matter that cannot be removed by dry cleaning should be segregated and disposed of hygienically, away from clean intact #eggs.

To dry clean eggs:

• disposable paper towels are recommended to avoid reuse
• if a dry cloth is used, an adequate supply should be available so that only clean cloth is passed over the egg each time
• make sure the cloth is changed if there is any sign of soiling
• dirty clothes must be washed, sanitized and dried afterward if they are to be reused for cleaning, and
• if cloth or any other alternative material is used for #cleaning, it should be suitable for contact with food.

If dirty eggs are cleaned with damp cloth, certain precautions must be taken:

• the water used to dampen the cloth should be sanitized and frequently changed
• detergents and sanitizers used must be suitable for contact with #food and used according to the manufacturer’s specifications
• damp cloth should be rinsed adequately in sanitized water and wrung thoroughly so it is not dripping before being used
• when damp cloth is passed over the egg, it should not leave #water droplets on the egg surface
• only a thin layer of moisture that can readily evaporate should be visible on the egg surface
• there should be an adequate supply of damp cloth available and changed frequently with any visible sign of soiling, and
• dirty cloths should be washed, sanitized and dried if they are to be reused for cleaning

Any brushes, cloths, loofas, etc. used in cleaning should be sanitized in 100 - 200 ppm of #chlorine for 20 minutes after use. Materials used for cleaning eggs should be food-grade and must not be used for any other purpose. Sanding blocks should not be used as they are not made to be used with food and loose grit could be left on the egg.

Wet Cleaning (Egg Washing)

Small quantities of eggs can be easily washed by hand. #Eggwashing equipment for larger quantities can be found for sale on the internet. Wash eggs as soon as they are collected. This will help limit the opportunity for #contamination and quality loss.

Step 1: Washing

You can wash all eggs or just dirty eggs. If washing, eggs should be cleaned using hot water (38-48 degrees C). Ideally, the water should be at least 10 - 12 degrees C higher to prevent cooling it during #washing. This helps prevent bacteria from being pulled into the egg through its pores. An egg-washing detergent can be added to the hot water if needed. Do not soak the eggs in the wash water. Dip and scrub or wash under running water. If dipping in a basin, change any dirty wash or rinse water regularly. #Rubber gloves can be used to protect hands from hot water, #detergent, and sanitizer.

If using a detergent, detergents specifically for egg washing are recommended.

Step 2: Sanitizing

Any sanitizer can be used if approved for sanitizing shell eggs. To be approved, sanitizers must be registered with the US Environmental Protection Agency (as evident by an #EPA registration number) for sanitizing #shelleggs and have detailed specifications regarding concentration and contact time. Check the label for any sanitizers you select.

To sanitize food eggs: Thoroughly clean all eggs. Use a 200 ppm available chlorine solution. The sanitizer temperature must not exceed 55 - 60 degrees C. Spray the warm sanitizer so that the eggs are completely wet. Allow the eggs to fully dry before packing. Do not rinse. The solution must not be reused to sanitize eggs. 

To sanitize eggs with an EPA-approved #bleach product, after washing eggs (and rinsing with warm water if using detergent), producers may make a simple sanitizing solution using 1 tablespoon of chlorine bleach (5.25 percent sodium hypochlorite) in 3.8 liters of warm water. Wet eggs thoroughly (dipping works well) and allow to dry. No additional rinse is needed. Only clean and sanitize intact eggs, and check for cracks prior to sanitizing.

Checking the concentration of sanitizer in the solution periodically is important. A concentration of 200 parts per million (ppm) #freechlorine is recommended when using bleach as a sanitizer. Free chlorine test strips are widely available. The concentration of free chlorine will drop over time and as more eggs are dipped in the same solution. The rate of drop depends on the cleanliness of the eggs. If the concentration is below 200 ppm, prepare a new sanitizing solution.

Step 3: Air Dry Eggs

Allow eggs to air dry completely before packaging. Moisture on the surface can allow #bacteria to enter the pores more easily in the egg over time. After drying, store cartons of eggs in refrigeration (5 degrees C or below) until sold.

Step 4: Wash, Rinse, Sanitize and Air-Dry All Food Contact Surfaces, Equipment, and Utensils

Wash, rinse, sanitize, and air-dry all #foodcontactsurfaces, equipment, and utensils after use each day.

Summary

Understanding and following regulations and suggested practices helps ensure a safe and wholesome food supply for consumers and reduces the risk for producers. All producers should also enhance marketing efforts and reduce the risk of #foodsafety liability.

Thank you for your time!