Effect of sequential treatments with sodium dodecyl sulfate and citric acid or hydrogen peroxide on the reduction of some foodborne pathogens on eggshell

The aim of this study was to investigate the effect of sodium dodecyl sulfate (SDS), citric acid, and hydrogen peroxide (H2O2), alone or in combination, on reducing the population of four foodborne pathogens, including Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus on eggshells. In each series of tests, eight fresh eggs were inoculated with each bacterial strain by being immersed in a bacterial suspension and exposed to SDS (1.5%), H2O2 (0.5%), citric acid (1%), or sequential treatments with SDS citric acid and SDS H2O2. Viable cell counts were made and the bacterial concentrations results compared to pre-treatment levels. Results showed that all washing solutions except citric acid significantly (P