Amazon Brand - Solimo Disinfecting Wipes, Lemon Scent & Fresh Scent, 75 Wipes Each (Pack of 2)

BACTERIOLOGICAL CONTROL OF THE QUALITY OF DISINFECTION OF THE SURFACE OF EGG SURFACE

In the process of processing the surface of eggs, it is necessary to periodically monitor the effectiveness of disinfection. Samples for the study of bacterial contamination of the shell surface are taken immediately before treatment in an amount not less than

5-10 pcs. from the party, from different places, and after disinfection - in the amount of 10 pcs. from the party, pledged in the chamber or washed with disinfectants on the machine. For the examination of each egg, a sterile gauze napkin (5x5 cm), folded as a tampon, and a wide-mouth flask with 30-50 divisions with beads and with 5 ml of sterile tap water or neutralizing solution (0.1% sodium sulfite solution with 1 % solution of sodium carbonate).

The egg for the test is taken sterile (flamed) with ring-shaped ends with forceps and wiped in mutually perpendicular directions with a sterile gauze pad dipped in a flask with beads. Gauze swab with tweezers is washed in a flask, wring out and again wipe the surface of the egg shell. After re-wiping, the swab is dipped in a flask, washed with beads, and after 10 minutes they begin to examine this liquid. For this purpose, add 0.5 ml of it into two tubes with meat-peptone broth (BCH) and 6 Petri dishes, of which 3 are poured with meat-peptone agar (MPA) diluted and cooled to 40–45 ° C and 3 with Saburo agar.

The results of sowing take into account after their temperature control on BCH and MPA at 37 ° C, and on Saburo agar at 20-22 ° C after 24, 48 and 72 hours. If there is growth on MPA, after disinfection, the number of colonies is calculated and the percentage of disinfection is calculated in relation to the number of microorganisms isolated from disinfected eggs. After counting the colonies, the density of bacterial contamination is calculated on average per egg.


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