Eggs can be contaminated with many types of microorganisms during production and thus present a risk for the transmission of foodborne disease to consumers. Salmonella and other bacteria can rapidly penetrate the shell and contaminate internal contents of the egg. Salmonella Enteritidis were able to penetrate the shell of an egg most frequently after approximately 5 D.

 

This penetration may result in the deterioration of egg quality during storage and cause a major economic loss to the poultry industry. Therefore, decontaminating eggshells is required to improve the microbiological safety or to extend the storage time of the eggs used for human consumption.

 

Decontamination of the egg surface would be a critical step in reducing foodborne illnesses. Currently, most egg processors utilize chemical sanitization systems to decontaminate the surfaces of eggshells prior to packaging. Some of these decontamination procedures include treatments with chlorine and iodine, boiling water and hydrogen peroxide. However, some chemical solutions have not been completely acceptable because of chemical residue, limited effectiveness, and adverse environmental impacts. Hypochlorous acid (HOCl), and its application is widely accepted as an environmentally friendly sanitization method.

 

In recent years, the use of HOCl as an egg surface decontamination method has been met with increasing interest. Some studies have demonstrated that HOCl could be used as a disinfectant in egg processing and extend the shelf life.