Sanitization of eggs using eucalyptus wood vinegar.

Abstract

Disinfection is essential for egg production. Bacterial resistance to conventional disinfectants such as chlorine has led to research into alternative substances such as eucalyptus wood vinegar. Thus, the objectives are to characterize the physical, chemical, and microbiological aspects of chicken eggs when using 1% eucalyptus wood vinegar. The study analyzed eggs submitted to three treatments (water, 1% chlorinated solution, and 1% wood vinegar). The quality of the eggs was evaluated through physical-chemical analyses, observing the internal and external aspects of quality (Haugh unit, albumen, yolk, shell, and weight). In the microbiological analysis, we used a sample of Salmonella enterica serovar Enteritidis ATCC® 13076 in eggs and passers at UFERSA, including students, employees, and professors, to verify the taste of the eggs when using the 1% eucalyptus wood vinegar. The analyses showed that using the eucalyptus wood vinegar did not interfere with any physical aspects apart from specific gravity and decreased the number of bacteria in eggs. In conclusion, wood vinegar's antimicrobial action enables its application to sanitize eggs, replacing chemical products with a high environmental impact.