External, internal and microbiological quality of eggs submitted to different conditions of sanitization, temperature and storage periods

Abstract

The objective was to evaluate the effect of sanitization, temperature and storage period on the physical and microbiological quality of chicken eggs produced in the municipality of Itaberaí, Goiás, Brazil. The completely randomized designs were used with two factorial arrangements, being: 2x5, which considered two storage locations and five storage times, with twenty-four eggs per repetition; 2x2, which considered two lines of laying and two procedures (washed and not washed), with ten repetitions. The physical and microbiological qualities of a total of 720 laying eggs of the lines Hisex White and Hisex Brown were analyzed. The data obtained were subjected to analysis of variance, for the microbiological variables the Student's 't' test was used and for the physical variables the Tukey test at 5% significance was used, with the aid of the SISVAR® statistical software. The results of the physical quality of the eggs of both laying lines showed that the eggs stored at room temperature showed low internal quality compared to the refrigerated eggs, for a period of 1, 7, 14, 21 and 28 days of storage. The microbiological quality of the surface of the shell and content of the washed eggs was effective compared to the non-washed ones. Therefore, the present study reports the importance of washing and cooling commercial eggs.