During the storage period, the reduction of the internal quality of the eggs is mainly associated with the loss of water and carbon dioxide, and is further impaired by the rise in ambient temperature. Fresh, quality eggs should have clear, clear, clear, clear, consistent pH with a small, fluid portion. In addition, an important aspect that assists in the preservation of the internal quality of the eggs is its refrigeration at the points of commercialization. However, under domestic market conditions, more than 92% of eggs are marketed in natura and the entire marketing process occurs without refrigeration. In the United States, the center for disease control and prevention and the food and drug administration (fda) reported that between 6 and 33 million people get sick every year from consumption of food contaminated with pathogenic microorganisms, resulting in about 9,000 deaths . Packaging and shipping processes may be responsible for contamination of food products. Specifically in the case of eggs, mechanical shock may result in cracking and contamination by bacteria of the genus salmonella or propitiate the development of deteriorating fungi and yeasts
A vacuum package for the transport and storage of eggs with reduced internal oxygen content and impermeable to liquids and gases, avoiding egg dehydration and contamination by microorganisms.
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