Sert, DurmusAygun, AliTorlak, EmrahMercan, Emin2020-03-262020-03-2620130022-5142https://dx.doi.org/10.1002/jsfa.6126https://hdl.handle.net/20.500.12395/29426Backround In this study, hen eggs which were experimentally contaminated with Esherichia coli ATCC 25922 were used. Contaminated eggs were washed statically (S5 to S30; 0 kHz) and by ultrasonic waves (U5 to U30; 35 kHz) for given applications of time (5, 15 and 30 min), then the eggs were stored at 22 degrees C for 14 days. Results Depending on the time of ultrasonic application, a significant increase in egg shell strength (P < 0.01) was recorded. The highest value of the Haugh unit (67.93, 1 day) was observed on the eggs which were washed by ultrasonic waves. Yolk width values of ultrasonic washed eggs diminished. E. coli was completely removed by 30 min of ultrasonic application. During storage E. coli growth was not detected on the eggs which were washed by ultrasonic waves except the eggs in U5 group (2.04 log CFU eggshell(-1)) on the first day of storage. Conclusion Depending on the time of ultrasonic application a significant increase in egg quality parameters (shell strength, albumen height, Haugh units, and yolk height) were observed. The application of ultrasound led to a significant reduction in E. coli numbers on egg shells. (c) 2013 Society of Chemical Industryen10.1002/jsfa.6126info:eu-repo/semantics/closedAccessEsherichia colishell eggsultrasonic treatmentHaugh unitArticle93122973297823471667Q1WOS:000323100600015Q1