The effect of hydrogen peroxide prepared with silver ions on the qualitative traits of table eggs and reducing the dynamics of mycobiota growth

Stuper-Szablewska K., . and Szablewski T., . and Konieczny P., . and Nowczewski S., . and Tomczyk �., . and Cegielska-Radziejewska R., . and Biadała A., . The effect of hydrogen peroxide prepared with silver ions on the qualitative traits of table eggs and reducing the dynamics of mycobiota growth. pp. 359-365. ISSN 22317546

The quality and safety of raw materials and food products are inextricably linked. Table eggs are subjected to special monitoring due to the microbial hazards. So far bacterial hazards have been monitored on table eggs. However latest reports have pointed a threat that has not been considered for table eggs which is microfungi. Microfungi can grow on the surface of eggshells and penetrate inside the eggs. Therefore it is necessary to improve the microbiological state of the eggshells surface which will guarantee the safety of egg consumption and also reduce spoilage. Therefore the aim of the present work was to examine on how egg sanitation with prepared hydrogen peroxide (H‚‚O‚‚) containing silver ions affected the growth dynamics of microfungi and the production of mycotoxins during egg storage. The results showed that H‚‚O‚‚ with silver ions was effective against microfungi while simultaneously inhibited production of mycotoxins. The egg sanitation treatment with a solution of H‚‚O‚‚ with silver ions reduced the count of microfungi and stopped growing after one week of storage. The effectiveness of lower concentrations of the prepared solution against the microfungi may have been caused by silver ions. There was a small decrease in Haugh unit value of eggs sanitised with H‚‚O‚‚ and silver ions in the final period of storage. The results showed that the treatment of eggs with H‚‚O‚‚ with silver ions slowed down the spoilage process and effectively reduced the content of microfungi and mycotoxins.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(02)%202021/17%20-...

Abstract

The quality and safety of raw materials and food products are inextricably linked. Table eggs are subjected to special monitoring due to the microbial hazards. So far bacterial hazards have been monitored on table eggs. However latest reports have pointed a threat that has not been considered for table eggs which is microfungi. Microfungi can grow on the surface of eggshells and penetrate inside the eggs. Therefore it is necessary to improve the microbiological state of the eggshells surface which will guarantee the safety of egg consumption and also reduce spoilage. Therefore the aim of the present work was to examine on how egg sanitation with prepared hydrogen peroxide (H‚‚O‚‚) containing silver ions affected the growth dynamics of microfungi and the production of mycotoxins during egg storage. The results showed that H‚‚O‚‚ with silver ions was effective against microfungi while simultaneously inhibited production of mycotoxins. The egg sanitation treatment with a solution of H‚‚O‚‚ with silver ions reduced the count of microfungi and stopped growing after one week of storage. The effectiveness of lower concentrations of the prepared solution against the microfungi may have been caused by silver ions. There was a small decrease in Haugh unit value of eggs sanitised with H‚‚O‚‚ and silver ions in the final period of storage. The results showed that the treatment of eggs with H‚‚O‚‚ with silver ions slowed down the spoilage process and effectively reduced the content of microfungi and mycotoxins.

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Item Type:	Article
AGROVOC Term:	Hydrogen peroxide
AGROVOC Term:	Raw materials
AGROVOC Term:	Eggs
AGROVOC Term:	Sampling
AGROVOC Term:	Laboratory experimentation
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Mycotoxins
AGROVOC Term:	Food products
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9877

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