Enhancing Egg Safety: A Novel Wash to Inactivate Salmonella

Lead Applicant: Lawrence Goodridge

Research Priority: Food Safety

Program Type: Tier 1

Funding Cycle: 2026/2027

Research Centre: N/A

Research Summary: Salmonella Enteritidis and other Salmonella serovars are a leading cause of foodborne illness linked to shell eggs, posing significant health risks and economic losses for Ontario’s egg industry. Current egg-washing methods can reduce contamination but are not always effective against all Salmonella strains, and concerns about chemical use remain. This research will develop an innovative egg wash using a phage-encoded enzyme that specifically targets and breaks down the cell wall of Salmonella, killing the bacteria without affecting egg quality. The enzyme-based wash will be tested for its ability to eliminate Salmonella on eggs under commercial washing conditions. By introducing a safe, targeted, and environmentally friendly alternative to conventional washes, this research will enhance food safety, reduce the risk of Salmonella-related outbreaks, and strengthen consumer confidence, helping Ontario’s egg producers maintain high standards and competitiveness in domestic and export markets.