FOOD SAFETY CONSIDERATIONS OF EGGSHELL POWDER FOR FOOD APPLICATIONS: A REVIEW
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Abstract
Eggshell waste, often seen as an environmental pollutant, is actually a valuable source of calcium carbonate. This makes it a promising candidate for food fortification and preservation. However, ensuring the microbiological and chemical safety of eggshell powder is essential before it can be safely used in food products. This review assesses these safety concerns and offers recommendations for safe application. Eggshells can harbor harmful pathogens such as Salmonella spp. and Escherichia coli, which are commonly linked to foodborne illnesses. To reduce microbial contamination, several decontamination methods have been investigated, including washing, drying, chlorine dioxide gas treatment, and autoclaving. These methods effectively lower microbial loads, improving the safety of eggshell powder for consumption. Chemical analyses typically show no significant contamination of eggshell powder with toxic heavy metals like lead or cadmium. Acute toxicity studies indicate low toxicity levels; for example, the eggshell membrane has an LD₅₀ greater than 2000 mg/kg body weight in mice, and the powder shows an LD₅₀ above 5000 mg/kg in rats. Sub-chhronic toxicity studies generally report no harmful effects on body weight or hematological parameters. However, some reversible biochemical changes were observed, such as altered cholesterol and LDL in females and creatinine levels in males, along with mild, reversible histopathological changes in heart and kidney tissues. These findings highlight the need for further research. In conclusion, rigorous decontamination is critical. While eggshell powder shows low acute toxicity and potential as a food fortification, more studies are needed to confirm its long-term safety.
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