Microbiological evaluation of egg shell powder and optimization of its preparation technique

• Author(s) / Creator(s)

  • Serafini, Álvaro B.
  • Prado, Carla M.
  • Fernandes, Daniela C.
  • Naves, Maria M. V.

• The research aimed to analyze the microbiological profile of the dust of the chicken eggshell distributed to needy communities, as an alternative source of calcium, as well as optimize the product development technique, targeting efficacy and safety in hygienic-sanitary terms. Sampling was conducted in distribution units of the Pastoral program, the Catholic Church, in Goiânia, GO, Brazil. ten samples were collected from the egg shell powder, the production sites and at different times, from September to December 2001. The results revealed that some samples had significant levels of aerobic mesophilic, coliforms at 35 ° C (total), molds and yeast, without, however, contamination by coliforms at 45 ° C (thermophilic), Staphylococcus aureus, Bacillus cereus and Salmonella sp. The eggshell powder obtained according to the standard technique in this study, which included mainly the washing procedures shells, immersion in chlorine solution, boiling, drying and grinding, showed no contamination by microorganisms. Thus, it was concluded that the technique ensures optimal processing efficiency and sanitary quality of the product.

• Date created

  2007

• Subjects / Keywords

  • Food Microbiology
  • Calcium
  • Analysis

• Type of Item

  Article (Published)

• DOI

  https://doi.org/10.7939/R3JH3DG49

• License

  Attribution 4.0 International