A new method to make eggs even safer

Article inspired by:

• https://lethbridgenewsnow.com/2024/06/11/light-source-being-used-to-decontaminate-eggs/ 

• https://thereview.ca/2024/06/10/researchers-improving-egg-decontamination/  

Researchers at the University of Saskatchewan, including CRIPA expert Karen Schwean-Lardner, are testing a promising technology to improve egg safety without damaging the shell.

Currently, conventional egg decontamination methods rely on chemical and thermal treatments. While these can reduce the presence of bacteria such as E. coli and Salmonella, they also have a drawback: they can damage the cuticle and the shell, which are natural barriers that protect the egg against microbes and help preserve its nutritional quality during storage. 

The research team of Dr. Schwean-Lardner has developed an innovative method: tiny water droplets sprayed with high-voltage electricity to decontaminate the shell. Using Canada’s synchrotron, the only one in the country, researchers were able to obtain highly detailed 3D images of the shell after treatment. This technique significantly reduced E. coli and Salmonella bacteria while preserving the cuticle, the shell, and the egg’s nutritional value.

This approach offers two major benefits for the industry:

• Improved safety: safer eggs for consumers.

• Reduced environmental impact: a green technology that also lowers CO₂ emissions compared to conventional processes.

The next steps of this research will focus on testing how this technology can be scaled up for use in hatcheries and processing plants.

This project was made possible thanks to the support of the Natural Sciences and Engineering Research Council of Canada (NSERC), the Saskatchewan Ministry of Agriculture, and the Canadian Poultry Research Council.