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Background: Eggshell contamination threatens the viability of hatching eggs. This contamination can be caused by harmless, opportunistic, or pathogenic bacteria. Although necessary, the use of synthetic antibiotics to treat eggshells can present several significant problems: They can be toxic and damage the shell, and, most worryingly, they can lead to bacterial resistance. Faced with these challenges, the objective of this research was to create and test a sanitizing plan for hatching eggs using essential oils derived from Citrus aurantifolia (CAEO), Ocimum basilicum (OBEO), or Allium sativum (ASEO). Methods: Sanitizing solutions containing specific concentrations of these essential oils were prepared, and their antimicrobial properties and contributions to poultry safety and hatching parameters were investigated. Results: The bacterial load was reduced in eggshells sanitized with essential oils, and the degree of bacterial inhibition, along with their safety profile, may be directly related to optimal hatchability rates, lower incidences of contaminated dead embryos, and the hatching of healthy chicks. Conclusions: Together, these results reinforce the importance of essential oils in the development of effective and safe treatments for managing hatching eggs. [ABSTRACT FROM AUTHOR]

Background: Decontamination of poultry surfaces through appropriate hygiene and sanitation measures can partially mitigate bacterial problems, as this process does not result in the complete elimination of bacteria. Thus, the remaining bacteria can persist and contaminate eggshells. Therefore, regardless of the rigor of the sanitary standards applied on farms, it is suggested that hatching eggs be subjected to the sanitization process. Here, we investigated the effectiveness of essential oil-based antibacterial agents in sanitizing eggs. Results: The results indicated that essential oils from Cinnamomum cassia (L.) J. Presl. (CCEO), Syzygium aromaticum (L.) Merr. & L.M. Perry (SAEO) and Cymbopogon nardus (L.) Rendle (CNEO), at specific concentrations, have antibacterial effects in vitro, reducing the load of mesophilic bacteria and enterobacteria in the eggshell by at least 3 and 2 log10 CFU/mL, respectively. Conclusion: The adoption of CCEO, SAEO and CNEO to reduce the bacterial load on eggshells could be a favorable change to the conventional protocol of egg sanitization with formaldehyde, especially on farms where sanitary standards are insufficient. [ABSTRACT FROM AUTHOR]

Tahiti lemon juice (Citrus aurantifolia) was evaluated for its antibacterial activity. For this purpose, microbiological parameters were assessed in vitro (measurement of the inhibition potential of bacteria using the disk diffusion method) and in vivo (the number of total aerobic mesophilic bacteria and Enterobacteriaceae on the eggshell). Tahiti lemon juice inhibited Escherichia coli and Staphylococcus aureus, with larger halos for pure juice. The values were 14.33 ± 0.58 mm for E. coli and 16.00 ± 1.00 mm for S. aureus. Compared with the load of mesophilic bacteria in the shells of non-sanitized eggs (5.49 ± 0.12 log10 CFU/mL), Tahiti lemon juice significantly reduced this bacterial group on the eggshell (2.07 ± 0.18 log10 CFU/mL). Combining the characteristics inherent to Tahiti lemon juice and the sanitization processes of poultry products proved helpful in guaranteeing the bacterial quality of eggs. [ABSTRACT FROM AUTHOR]

SUMMARY: In eggs, the albumen and yolk undergo physicochemical changes during storage, which will decrease egg quality. Several factors can contribute to the loss of egg quality (such as temperature, humidity, duration of storage, thin eggshell, age of the flock). Coatings are a tool that can help maintain egg quality during long storage periods. The standard composition of egg coatings includes polysaccharides, lipids, proteins and polyols that can be used as plasticising substances and incorporated to induce flexibility in films. Glycerol is the most commonly used plasticiser in egg coatings due to its abundance and relatively low cost. However, other substances have demonstrated better results when added to coatings to extend the shelf life of eggs. Few studies have investigated the relationship between polyol plasticisers and the different bases for preparing coatings. Furthermore, little discussion exists about which levels should be incorporated into the egg-coating solution. The real impact of using polyols in egg coatings still has some gaps. This review gives an overview of the current use of polyols and trends in developing new egg coatings. [ABSTRACT FROM AUTHOR]

Simple Summary: Increasing the use of natural antimicrobials and introducing them into the poultry production cycle is desirable. Essential oils are promoted as one of the main alternatives to intensive conventional antibiotic therapy in poultry farming worldwide. Studies show that when applied in specific forms and concentrations, several essential oils or their components have demonstrated the ability to protect both humans and poultry from serious diseases, including those associated with microorganisms. For example, in theory and practice, salmonellosis is widely recognised as a significant concern for human and avian health. In this context, acquiring knowledge about essential oils that can potentially prevent or combat microbial outbreaks in poultry farming, leading to serious infectious complications for avian and human health, is crucial. This review aimed to compile information on the application of Citrus aurantifolia (CAEO), Ocimum basilicum (OBEO), and Allium sativum (ASEO) essential oils as antimicrobials in poultry farming. Poultry production is accompanied by the use of antimicrobial agents because no production step is free of microorganisms. In the absence of antimicrobial treatments with synthetic drugs, essential oils are among the most cited natural alternatives used to prevent and treat microbial contamination in poultry. Although there are several studies on the antimicrobial properties of essential oils, there is still no review that simultaneously compiles information on the leading antimicrobial role of essential oils from Citrus aurantifolia (CAEO), Ocimum basilicum (OBEO), and Allium sativum (ASEO) in poultry. Awareness of the antimicrobial role of these substances opens the door to encouraging their use in natural antimicrobial protocols and discouraging harmful synthetics in poultry. This review aimed to compile information on applying CAEO, OBEO, and ASEO as antimicrobials in poultry farming. The available literature suggests that these essential oils can proportionately align with the poultry industry's demands for microbiologically safe food products. [ABSTRACT FROM AUTHOR]

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