Eggs are produced from the cloaca of laying hens, and intestinal microorganisms are attached to the surface, and a large number of pathogenic bacteria are infected in a polluted environment. Sampling surveys showed that 10% of eggs carried salmonella on the surface, and 64% of E. coli on the surface of eggs seriously exceeded the standard.
Microorganisms and pathogenic bacteria on the surface of the egg will enter the egg through countless pores on the eggshell and multiply in large quantities, seriously affecting the quality of the egg and causing harm to the eater. The only way to prevent egg contamination is to quickly clean and disinfect after the egg is produced, kill harmful bacteria, remove their contaminants, and completely eliminate a variety of germs and harmful substances that are inevitable in the poultry production process.
