Egg processing before laying for storage. Instructions for processing eggs, recommended disinfectants

Chicken eggs are definitely a valuable product, included in a variety of dishes, nutritious and inexpensive. By many doctors, they are also recognized as dietary, although this statement has recently been criticized. However, eggs can also be dangerous. Cleanliness in the chicken coop is a relative term, and there are a lot of types of infection of the shell on itself. Therefore, in all institutions of nutrition, hospitals, children's institutions, etc., processing of eggs before cooking is mandatory. And in a good way, it would be worth it to do so in the home cooking.

Preliminary actions

Before the actual processing of eggs begins, the products must be sorted. All the cracked copies are discarded; At public catering establishments, they are subject to immediate disposal. At home, you can put them into scrambled eggs - but only immediately, they are not subject to storage.

The second rule: do not keep the eggs in the same packages in which they arrived. In the kitchens they are immediately laid out according to the containers, signed "for processing eggs". At home it will be reasonable to follow this rule: in any refrigerator on the door there is a dedicated shelf with cassettes for eggs.

Basic instructions for processing eggs

Disinfection of products occurs in several stages.

1. If the shell is highly contaminated, the eggs are soaked in a container, where the permitted solutions are filled. These include a half-percentage solution of soda ash and a 0.2 percent caustic soda. It is worth paying attention to the fact that there are disputes over the admissibility of the latter and it is better to resort to an absolutely safe means.
2. When the mud softens, the eggs are cleaned not with hard brushes (at home you can use a clean dishwashing sponge) and rinsed with running tap water.
3. Further processing of eggs according to SanPiNu suggests their soaking in a disinfectant. Its concentration, holding time and the temperature of the solution depend on the selected agent.
4. The last stage is flushing. It is carried out in a separate bath, running warm water and at least a quarter of an hour.

Disinfected eggs are laid out in containers, indicating that they already have processed products, and are retired. Employees who took part in the treatment are instructed not only to wash their hands, but also to treat the skin antiseptic, and also to change clothes.

Two ways of handling

In public catering, eggs can be washed and disinfected both mechanically and manually. The first is more technological: a transporter is installed for it, in the cells of which the eggs are placed. In it, they are subjected to automated action. First, the products are cleaned with kapron brushes installed in the apparatus, then the eggs are passed through the "shower", then directly in the cassettes are immersed in the solution and again pass through rinsing.

Manual processing of eggs requires the installation of two baths. After brushing, they are used in turn. It is clear that this method is more laborious, but does not require investments in equipment. For small cafes and DOW, it is more practical and economical.

Admissible means for disinfection

Sanitary instructions allow the use of a wide range of formulations. In the list of the most popular the following disinfectants:

• 4% "Deson". Disinfection lasts 20 minutes.
• 1 percent Optimax. The duration of aging is a quarter of an hour.
• 7 percent "Polidex". Eggs sink for 15-20 minutes.
• 0.1 percent "Ecom-50M", the time of the bookmark - half an hour.
• 2% "Nika-2", also half an hour.

In all solutions in which the egg is processed, the temperature is maintained at 45-50 degrees. The shelf life of solutions is also different, and the compositions vary according to the instructions given.

Nika-2 and its advantages

All the proposed disinfectants have their advantages and disadvantages. In comparison, the "Nika-2" drug has several winning sides.

1. The agent can be used not only for the disinfection of eggs, but also for processing equipment and surfaces.
2. "Nika-2" is washed away with special ease.
3. The anemic effect is the highest and concerns a wide range of harmful bacteria.
4. Antiallergen, which is especially important in working with children.
5. It has an anti-static effect, that is, it prevents re-settling of dust and fat particles when storing eggs.
6. Explosion and fireproof means.
7. Conventional tap water is suitable for the preparation of the solution.

An additional bonus is that the product is not aggressive to the materials that make up the kitchen equipment: rubber seals, stainless steel, enamels, plastic, etc.

Basic rules of use

When processing the eggs "Nikoi-2", you should take into account a number of points, so that its effect is as pronounced as possible, and use - safe for people. First, you need to ensure that the product is not mixed with other chemicals, primarily - with acids. Secondly, solutions are prepared exclusively in a ventilated room (washing is necessarily equipped with supply and exhaust ventilation). Thirdly, when working with the drug is strictly prohibited in the same room to smoke, eat and drink - a couple of means can get into the body, despite the fact that the volatility of it is not too high.

If "Nika-2" gets on the skin (especially in concentrated form), it is urgently needed to rinse the affected area under running water. Concentrate can be pre-neutralized with food vinegar.