Disinfecting effect of chlorine dioxide (ClO2)on duck eggs originated from a duck breeding farm;determination of the total CFU count on the egg surface

Abstract

Occurrence of disease outbreaks that can be attributed to the food industry due to bacterial or other pathogen contamination has been well known since centuries. Disinfection with efficient but at the same time least harmful compoundsis a subject of major importance throughout the whole food production process for food safety aspects. Since poultry meat is a major food source for humans, it is highly important to reduce the germ count on the surface of eggshells, in order to prevent the risk of spreading pathogens; e.g.Salmonella spp.and Campylobacter spp.