J. Appl. Poult. Res.
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J APPL POULT RES 1994. 3:219-225
© 1994 Poultry Science Association
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Research Reports

Automated Spray Sanitizing of Broiler Hatching Eggs 1. Physical Characteristics of The Egg

R. J. Buhr and J. M. Mauldin

Department of Poultry Science, The University of Georgia, Athens, GA 30602-2772; Phone: (706) 542-1368; FAX: (706) 542-1827

J. S. Bailey and N. A. Cox

USDA, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P. O. Bo 5677, Athens, GA 30613

Correspondence: R. J. Buhr

This study examines the physical effects of spray sanitizing nest clean broiler hatching eggs with the MS Technologies, Inc. Mini-Master/4000® or by immersion dipping immediately following collection. The measurements taken during sanitizing were air, shell surface, and yolk surface temperatures. Researchers studied eggshell conductance, percentage egg moisture weight loss, and cuticle integrity following sanitizing. Treatments included non-sanitized controls and eggs sanitized by water dipping or automated spray washed with water, or spray washed and sanitized with chemical solutions. The automated spray washing consisted of two stages. In Stage 1, the temperature of the washing solution was 111°F, and in Stage 2 the temperature of the sanitizing solutions was 118°F. Automated spray sanitizing at fast processing speed (16 sec per flat) caused air and shell surface temperatures to rise by 28.4° and 20.3°F, respectively. These temperatures returned rapidly to pre-treatment temperature (83°F). Dipping eggs for 2 min in a sanitizer solution at 111°F resulted in a pattern of air and shell surface temperature increase and recovery similar to eggs sanitized by automation. Automated spray sanitizing caused a reduction in the shell cuticle, but cuticle removal was not severe enough to significantly increase eggshell conductance or percentage egg moisture weight loss.

Key Words: Eggshell conductance • hatching eggs • spray sanitizing • yolk temperature






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