Tahiti Lemon Juice: A Natural Alternative to Reduce Bacteria from Eggshells

Abstract

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.

Keywords

• antibacterials
• eggs
• microbiology safety
• natural products
• poultry
• sanitizers