Bacterial Contamination on the Plastic Egg Trays and Reduction of the Contamination Degree by Soaking Them into Disinfectant and Spirit Vinegar Solutions.
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概要
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Bacterial contamination on plastic egg trays which were used for transportation of eggs between egg grading and packaging (GP) center and chicken farms were measured. The trays were soiled with many pollutants, when they were used repeatedly many times to transport eggs without washing and disinfection. Heavily soiled trays were stuck with dried chicken droppings, egg components and others. A number of standard plate counts and coliform group on upper surface per tray were 107.7 and 105.8. The degree of bacterial contamination was lower when the trays were washed and disinfected. The two bacteria were 104.3 and 103.7 per tray.The heavy soiled trays were soaked into 2 kinds of disinfectant solution (complex chloride and invert soap) diluted 1: 500 for 5minutes, respectively. After the soaking, a number of standard plate counts and coliform group detected on upper surface were 105.8-106.1 and 102.6-103.4 per tray.It is preferable to soak the tray into spirit vinegar solution to escape damages to egg quality as a food than to soak into disinfectant solution. Disinfection of the trays was also carried out to soak for 5 and 30 minutes, and for 3 and 18 hours into spirit vinegar solution containing 0.08, 0.12 and 0.16% of acetic acid, respectively. After treatment by the spirit vinegar, two bacteria menntioned above were detected on upper surface per tray 104.5-106.3, 101.8-104.6, respectively. No effect of concentrations of acetic acid in vinegar solution and soaking periods into the solution on reduction of the bacteria were observed.Salmonella Infantis and Salmonella Braenderup were isolated from 5 out of 80 trays which were used for detection of the bacteria in the experiments. After the soaking into the spirit vinegar solutions, no salmonella was found on the trays.
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