Enhancement of antibacterial activity of essential oil vapor released from a paper egg tray in combination with UV‐C radiation against pathogenic bacteria on chicken eggs

다국어 초록 (Multilingual Abstract)

This study investigated the antibacterial activity of a paper egg tray containing clove oil (10–80 µg/g), or 40 µg/g of eugenol, eugenyl acetate, and a eugenol/ eugenyl acetate combination at ratios of 7:1, 1:1, and 1:7 with UV‐C radiation to control the growth of Escherichia coli, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus on chicken eggs for 30 days. The egg tray treated with the vapor phase of 40 µg/g clove oil and eugenol/eugenyl acetate combination (7:1 ratio) together with UV‐C radiation exhibited activity against all pathogenic bacteria and extended the shelf life of eggs by approximately fivefold. The eggs stored in the treated egg tray exhibited good quality were reported. The synergic effect of the two main components (eugenol/eugenyl acetate at 7:1) in the vapor phase following UV radiation was found to be the key factor of the increased antibacterial activity of the clove oil vapor.
In the paper egg tray industry, this technique can be easily applied in a large‐scale production of trays, thus, enabling the delivery of microbiologically safe eggs to consumers. In addition, this technique can be applied by spraying into the egg tray. Subsequently, the egg tray is exposed to UV‐C radiation to enhance the antibacterial activity of essential oil, then, the eggs are placed on the egg trays. This process helps inhibit bacterial growth during delivery to consumers. This is very helpful from farm to fork.