In the present study, we evaluated the efficacy of gaseous chlorine dioxide in a plastic chamber for preserving unwashed eggs. A time period of 30 days at 3-day intervals was used to evaluate freshness of eggs, including total microbial counts, E. coli, Coliform, and Salmonella spp count. We also determined the yolk index and pH level of eggs at intervals of 1 week and 5 days, respectively. The results for total microbial counts revealed that chlorine dioxide at a concentration of 100 ppmv could potentially kill all microbes within 3 days of the evaluation period. Freshness of eggs improved in the presence of chlorine dioxide (50 and 100 ppmv) compared to that of eggs without chlorine dioxide treatment. At a higher concentration of chlorine dioxide (100 ppmv), reduction of the yolk index was less compared to control eggs without treatment. Further, the pH level of control unwashed eggs were lower than that of eggs treated with chlorine dioxide. The results of the present study suggest that treatment of unwashed eggs with chlorine dioxide can be effective for long-term storage with maintenance of quality.
Key words: Chlorine dioxide gas, Yolk index, Egg quality control, Albumin pH.
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