Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs

Among the animal derived food products, contamination of poultry eggs, and egg shell surface is one major causes for foodborne salmonellosis in United States. As a means reducing pathogen transfer to internal contents, polysaccharide-based coatings containing antimicrobial phytochemicals could potentially serve as biocontrol strategy shelled products. The current study investigated efficacy four GRAS (Generally Recognized Safe)-status plant-derived compounds, namely, caproic acid (CAO), caprylic (CAY), linalool (LIN) cuminaldehyde (CUM), pectin-based coating treatments, individually or combination, Salmonella Heidelberg (SH) on eggs. A three-strain mixture SH (~8.0 log CFU 50 μL inoculum) was spot-inoculated sterilized white-shelled Eggs were evenly coated with either treatments CAO (1%), CAY LIN (1%) CUM individually, combination 4 (COMB- each phytochemical at 0.5% v/v level inclusion). treated eggs stored 4°C counts enumerated days 0, 1, 3, 5, 7, 14, 21 storage. replicated thrice, 3 eggs/treatment/day time point, data analyzed using two-way ANOVA significance tested p < 0.05. On day pectin-coated control had ~7.6 SH/egg. At end refrigerated storage (day 21), 1% reduced by 2.0–2.5 CFU/egg ( P 0.05) when compared controls. In addition, based produced 3.0 3.9 reduction, respectively, combinations, COMB1 [pectin (2%) + Caprylic acid, (each level)] found be most effective, 2.5–3.3 from 0 through period 3.5 reduction/egg untreated Morphological studies atomic force microscopy (AFM) have shown that roughness can influenced various compounds. Results indicate potential aforesaid eggs; however, further investigating their industrial feasibility effects sensory attributes are warranted.