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•The bacterial contamination table of eggs has been the focus of considerable research.•The risk of foodborne virus transmission via table egg is low.•There is an increased risk of fungal contamination due to an increase in cage-free egg production.•Hen gut microbiota and its role in egg quality and safety is an emerging area of research.•Egg defence mechanism is influenced by a storage temperature.

The spin-chill process at poultry processing plants involves the immersion of chicken carcasses in cold water (< 5°C) often containing sodium hypochlorite which significantly contributes to the reduction of bacterial loads. Cutting carcasses into pieces, however, has been linked with increases in Campylobacterand Salmonellacounts. Here, the efficacy of PAA and ASC on reducing bacteria on skin-on, bone-in thigh cuts was investigated. Three concentrations of ASC (60, 112, and 225 ppm) and PAA (50, 75, 100 ppm) were used. Thighs were dipped into sanitizer and tested for total viable bacterial counts, Campylobacterload, and prevalence of Salmonella. The efficacy of PAA and ASC was also compared with chlorine (8 ppm). All sanitizers exhibited a greater log reduction compared with water. PAA at both 75 and 100 ppm resulted in significantly higher log reductions compared with the water only. PAA at 100 ppm and 225 ppm ASC were the most effective at reducing Campylobacter. All wash treatments reduced the proportion of Salmonellapositive samples, but the greatest reduction was observed for 225 ppm ASC. Both concentrations of ASC resulted in a greater reduction in total viable counts compared with chlorine.