The inside of an egg is generally assumed to be sterile at the time of lay. However, the eggshell surface will naturally be contaminated with thousands and possibly millions of bacteria, fungi, molds and yeasts. In some cases, particularly eggs from older breeder flocks or flocks with poor shell quality, these microorganism can penetrate the shell and cause reduced hatchability, poor chick quality and increased early chick mortality. Elimination of these microorganisms before they can penetrate the egg is important to improving hatchability and chick quality.
Sanitization of hatching eggs prior to incubation is an excellent way to reduce the microbial load entering the hatchery environment, thereby improving overall hatchery sanitation and reducing the spread of pathogens in the poultry production system.
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