The cleaning effect of the egg product cleaning and drying production line strictly adheres to the relevant regulations on food safety production. The core compliance standards cover three major dimensions: hygiene and safety, physical condition, and industry compliance. Specifically, the following clear requirements can be achieved:

In terms of hygiene and safety, the surface of the eggshell after cleaning must comply with the "National Food Safety Standard for Eggs and Egg Products" (GB 2749-2015) and food processing hygiene regulations. There should be no visible floating dust, feces, mucus, stains or other impurities on the eggshell surface, and no residual dirt should be left in the eggshell texture. Microbial indicators must meet the standards. Pathogenic bacteria such as Escherichia coli and Salmonella must not be detected. The total number of colonies should be controlled within the allowable range of the food industry (usually ≤100 CFU/cm², but it must comply with the specific standards of the customer's region and product application). If food-grade cleaning agents are used, the residual amount must comply with relevant standards such as GB 2760, and there should be no chemical odor and no corrosive residue.

In terms of physical condition, after cleaning and drying, the eggshells should remain intact, without scratches, damages or cracks. The surface of the eggshells should be dry and clean (moisture content ≤1%), without obvious water stains or marks, and should not affect the normal progress of subsequent grading, packaging or deep processing procedures. The freshness of the eggs is not affected. The drying temperature (40-60℃) is strictly controlled to avoid problems such as egg white denaturation and yolk displacement, ensuring the original quality of the eggs.

In terms of industry compliance, the overall cleaning effect meets the production requirements of different customers such as large-scale egg processing enterprises, food deep processing enterprises, and catering chain institutions. At the same time, it complies with relevant hygiene standards for exported food (such as international standards of the European Union, the US FDA, etc.) and can be tested by third-party authoritative institutions. It fully meets the hygiene control requirements of the entire chain of egg products from primary processing to terminal sales.