Effect of Cold Chain on Chicken Egg Quality in a Simulated Post Washing Processing and Consumer Storage Model

This study assessed the effect of cold chain on egg quality in a model simulation post-washing processing and consumer storage. Post-washed eggs were assigned to 12 groups that simulated conditions temporary storage after washing (step 1; 7°C or 25°C for 1 day), transportation 2; 30°C 8 h), selling 3; 7°C, 4 weeks). The freshness microbial characteristics analyzed weeks. High-temperature steps 2 resulted reduced more bacteria eggshells, this deterioration worsened over In step 3, stored at was maintained during entire storage, whereas had lower broken vitelline membranes week 4, spoiled. Eggs should be from until by consumers environment without interruption temperature control maintain safety. Consumers must aware refrigerator temperature.