Edible Film Coating to Minimize Eggshell Breakage and Reduce Post‐Wash Bacterial Contamination Measured by Dye Penetration in Eggs

The mechanical and bacterial barrier properties of washed (tap water, sodium carbonate, Na 2 CO 3 , sodium hypochlorite, NaOCl) noncoated eggs and eggs coated with soy protein isolate (SPI), whey protein isolate (WPI), carboxylmethyl cellulose (CMC), or wheat gluten (WG) were evaluated. All coated eggshells showed greater puncture strength than those of noncoated eggs. The film‐coated eggs reduced post‐wash bacterial penetration as measured by dye penetration method. WPI coating completely inhibited blue dye penetration on average. These results suggest that WPI coatings can be used to reduce breakage of eggshell and egg microbial contamination.