Abstract
A total of 300 random samples of organic and conventional eggs (150 of each) were obtained from supermarkets in Assiut city, Egypt from July to December, 2014. Thirty batches of eggs from each type were examined. Each batch comprised 5 eggs (one from each for bacteriological examination and detection of antibiotic residues). In organic eggs, all samples [30] (100 %) were contaminated with bacteria and the total bacterial counts / shell and ml of albumen and yolkegg samples ranged from3.6 x 102, 1.5 x 101and > 101 to 2.7 x 104, 4.3 x 102 and 4.8 x 101 with average counts of6.4 x 103, 6 .6 x 101 and 2.8 x 101 cfu, respectively. The highest frequency distribution was 16 (53.33%), 21(70%) and 25(83.33%) lied within the ranges of 103- , 101 - and 101 - cfu in shell and ml of albumen and yolkof organic egg samples, respectively. In conventional eggs, all samples [30] (100 %) were contaminated with bacteria and total bacterial counts /shell and ml of albumen and yolk samples ranged from 4.7 x 101, , 1.6 x 101 and 1.1 x 101 to2.2 x 103, 2.8 x 101and 1.9 x101 with average counts of 7.4 x 102, 1.9 x 101 and 1.5x101cfu ,respectively. The highest frequency distribution was 15 (50%), 30(100 %) and 30(100%) lied within the ranges of 102_, 101_and 101_ cfu / shell and ml of albumen and yolkof conventional egg samples, respectively. All organic egg samples were free from antibiotics,but only 3 samples (10%) of conventional eggs were contaminated by antibiotics. The health importance of organic and conventional eggs, methods of contamination by antibiotics and methods of control are discussed.
Highlights
Organic eggs, one of the most important food that recently appear in markets and raising the demand to it by the consumers from day to another has been noticed
The summarized results in Tables 1&2 showed that all samples [30] (100 %) of organic egg samples were contaminated with bacteria and total bacterial counts / shell and ml of albumen and yolk of the examined egg samples ranged from 3.6 x 102, 1.5 x 101 and > to 2.7 x 104, 4.3 x and 4.8 x 101 with average counts of 6.4 x 103, 6.6 x 101 and 2.8 x 101 cfu /ml, respectively
Results of this study indicated that instead of increase demand for organic products due to its healthiness and nutritional value there is no scientific evidence that no additional benefits of organic than conventional eggs that is due to egg production in both system under strict hygienic measures which prevent the contamination of eggs by microorganisms, in addition to take care in use of antibiotics with their withdrawal time which used to minimize the prevalence of bacterial contamination in the laying hen
Summary
One of the most important food that recently appear in markets and raising the demand to it by the consumers from day to another has been noticed. All samples [30] (100 %) were contaminated with bacteria and the total bacterial counts / shell and ml of albumen and yolk egg samples ranged from 3.6 x 102, 1.5 x 101 and > to 2.7 x 104, 4.3 x and 4.8 x 101 with average counts of 6.4 x 103, 6 .6 x 101 and 2.8 x 101 cfu, respectively.
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