Impact of Different Layer Housing Systems on Eggshell Cuticle Quality and Salmonella Adherence in Table Eggs
Metadatos
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MDPI
Materia
Eggshell cuticle Food safety Caging system Antimicrobial Salmonella
Date
2021Referencia bibliográfica
Kulshreshtha, G.; Benavides-Reyes, C.; RodriguezNavarro, A.B.; Diep, T.; Hincke, M.T. Impact of Different Layer Housing Systems on Eggshell Cuticle Quality and Salmonella Adherence in Table Eggs. Foods 2021, 10, 2559. https:// doi.org/10.3390/foods10112559
Patrocinador
Egg Farmers of Canada (EFC) grant number: 551562, Livestock Research Innovation Corporation (LRIC) grant number 570593; PID2020- 116660GB-I00, RNM-938 group (Junta de Andalucía); UCE PP 2016.05 (Universidad de Granada)Résumé
The bacterial load on the eggshell surface is a key factor in predicting the bacterial penetration and contamination of the egg interior. The eggshell cuticle is the first line of defense against
vertical penetration by microbial food-borne pathogens such as Salmonella Enteritidis. Egg producers
are increasingly introducing alternative caging systems into their production chain as animal welfare
concerns become of greater relevance to today’s consumer. Stress that is introduced by hen aggression
and modified nesting behavior in furnished cages can alter the physiology of egg formation and
affect the cuticle deposition/quality. The goal of this study was to determine the impact of caging
systems (conventional, enriched, free-run, and free-range), on eggshell cuticle parameters and the
eggshell bacterial load. The cuticle plug thickness and pore length were higher in the free-range eggs
as compared to conventional eggs. The eggshells from alternative caging (enriched and free-range)
had a higher total cuticle as compared to conventional cages. A reduction in bacterial cell counts was
observed on eggshells that were obtained from free-range eggs as compared to the enriched systems.
An inverse correlation between the contact angle and Salmonella adherence was observed. These
results indicate that the housing systems of layer hens can modify the cuticle quality and thereby
impact bacterial adherence and food safety.