Salmonella is the second main cause of foodborne illness in poultry production. It is one of the most problematic zoonoses in terms of public health worldwide because of the difficulty in controlling it and its significant morbidity and mortality rates. Recent surveys have shown that small flocks of laying hens have the same or higher prevalence of salmonellosis than larger flocks, mainly due to a lack of control actions, that is, the control of mice and wild animals, employees, and poor management practices. In this regard, different physical and chemical procedures have proven efficacious for reducing external and/or internal Salmonella contamination. This research evaluated the effect of ozone and UV-C rays on Salmonella growth and hen egg quality. Microbiological evaluation was performed on 120 eggs: negative control (C−), eggs not contaminated with Salmonella; positive control (C+), eggs contaminated; contaminated ozonate-treated (O, 600 mg/h for 2 h); and contaminated UV-C–irradiated (ʎ, 254 nm for 15 s) eggs. Moreover, 30 eggs were used (10/group) for the quality assessments of the C, O, and UV-C groups. A 2 log₁₀ CFU/g reduction in Salmonella on contaminated eggs was found in the UV-C group compared with the C+ and O groups. Compared with UV-C treatment, ozonization reduced the amount of yolk tocols and carotenoids (by 2 times). The lipid oxidative status decreased (−1.5 times), similar to the cholesterol level (−28.5%), whereas the amount of cholesterol and its oxidized products increased (+82.1%) in the O group compared with the C group. UV-C irradiation is an effective strategy to reduce Salmonella contamination in eggs without negatively affecting the quality. Therefore, UV treatments remain among the more promising procedures.

沙门氏菌是家禽生产中食源性疾病的第二大主要原因。就控制它的难度及其高发病率和死亡率而言，它是全世界公共卫生中最成问题的人畜共患病之一。最近的调查表明，小产蛋鸡与大产蛋鸡的沙门氏菌病患病率相同或更高，这主要是由于缺乏控制措施，即对老鼠和野生动物，雇员的控制以及不良的管理习惯。在这方面，已证明不同的物理和化学程序对于减少外部和/或内部沙门氏菌污染是有效的。这项研究评估了臭氧和紫外线辐射对沙门氏菌的影响生长和鸡蛋质量。对120个卵进行了微生物学评估：阴性对照（C-），未受沙门氏菌污染的卵；阳性对照（C +），卵被污染；臭氧处理过的污染物（O，600 mg / h持续2 h）；和受污染的UV-C辐射的鸡蛋（ʎ，254 nm，持续15 s）。此外，使用了30个鸡蛋（每组10个）对C，O和UV-C组进行质量评估。沙门氏菌 减少2 log ₁₀ CFU / g与C +和O组相比，UV-C组发现了受污染的卵。与UV-C处理相比，臭氧化处理可减少卵黄母育酚和类胡萝卜素的量（减少2倍）。与C组相比，O组的脂质氧化状态下降（-1.5倍），类似于胆固醇水平（-28.5％），而胆固醇及其氧化产物的量增加（+ 82.1％）。UV-C辐照是减少鸡蛋中沙门氏菌污染而不会对品质造成负面影响的有效策略。因此，紫外线处理仍然是最有前途的程序之一。