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Effects of Sodium Hypochlorite Washing on Eggshell Membrane Integrity, Microbial Decontamination, and Trace Element-Related Dietary Risk in Poultry and Duck Eggs
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DOI：10.1007/s12011-026-05274-4.png)
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Abstract
En 中文
This study examined baseline trace element exposure in poultry and duck eggs consumed in Bangladesh and assessed the impact of sodium hypochlorite (NaOCl) washing on microbial decontamination and eggshell membrane integrity. Fifteen elements were measured in yolk, albumen, and whole egg samples using instrumental neutron activation analysis (INAA) and atomic absorption spectrometry (AAS). Most elements were below maximum allowable concentrations; however, Pb and Cr exceeded permissible limits in some whole egg samples. Despite this, exposure-related risks, including estimated daily intake (EDI), target hazard quotient (THQ), hazard index (HI), and target carcinogenic risk (TCR), remained within acceptable limits for both adults and children. Multivariate analyses, such as principal component analysis (PCA) and hierarchical cluster analysis (HCA), revealed distinct clustering patterns and relationships among elements across different egg parts and species. In addition, eggs were treated with 0–200 ppm NaOCl to evaluate microbial reduction and structural effects on the eggshell membrane. NaOCl treatment significantly reduced total bacterial and fungal loads, with 150 and 200 ppm reducing cultivable microorganisms to below the detection limit (10 CFU g⁻1). Moderate NaOCl levels effectively enhanced microbial safety, while higher concentrations caused oxidative modifications and structural deterioration of the eggshell membrane.
Keywords:
Food safety
Elemental profiling
ATR–FTIR spectroscopy
SEM–EDS
Exposure assessment
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