Abstract
Egg, is a complete food that plays a critical role in daily nutrition, irrespective of the trade vessels has been obtained. The aim of the current paper is to compare the chemical indicators and the microbial load of eggs from two operating systems for laying hens (EU approved battery and free range). Were taken in study 120 eggs from those two systems of rearing which 90 eggs we are making chemical analysis of albumen, yolk, and whole egg, and 30 eggs were stored in refrigerating conditions for microbiological indicators. Egg obtained from free range system have a slightly higher content of protein from albumen (10.36±0.12 % vs. 9.98±0.03 %) compared with conventional system, and a higher content of lipids of yolk with 2.24%. We determined the eggshell TNGMA by rapid method Tempo TVC and by content of egg with decimal dilutions and inoculation with Plate Count Agar. Following these determinations TNGMA on the eggshell recorded the highest level of contamination in eggs obtained from free range system 5.01 log cfu/eggshell, and the situation was available for TNGMA of egg contents 2.76 ± 0,58 cfu/g. Rearing in freedom of laying hens (free range) caused a qualitative improvement of dry components of both the egg components (yolk and albumen) but also the quantitative one, and eggs obtained has a high nutritional value, but hygiene and biosecurity are very important concepts, not only on the health of laying hens, but also in terms of consumer health, and eggs from alternative systems are high microbiological load than eggs from conventional systems.
Highlights
Fermentation is one of the oldest and most economic methods of producing and preserving foods, in tropical countries where the high temperature and humidity, coupled with unsanitary conditions, favor food spoilage (Hounhouigan, 1994).While in developed countries, most fermented food are produced under controlled conditions, in developing countries, such foods are processed under uncontrolled conditions, using village habits and age-old techniques (Nout and Rombouts, 1992)
In its usual production technology, we note the presence of a double fermentation: an alcoholic one which combines natural lactic fermentation
The production process suffers of a crucial lack of measuring instruments and precision, good hygiene practices and wort are inoculated with the yeast from previous fermentation whose hygienic quality is often not guaranteed
Summary
Fermentation is one of the oldest and most economic methods of producing and preserving foods, in tropical countries where the high temperature and humidity, coupled with unsanitary conditions, favor food spoilage (Hounhouigan, 1994).While in developed countries, most fermented food are produced under controlled conditions, in developing countries, such foods are processed under uncontrolled conditions, using village habits and age-old techniques (Nout and Rombouts, 1992). In Africa, various kinds of traditional fermented beverages commonly named sorghum beers or opaque beers have been described These beers are known as ikagage in Rwanda (Lyumugabe et al, 2010), pito or burukutu in Nigeria and Ghana (Achi, 2005), dolo in Burkina Faso (Dicko et al, 2006), amgba in Cameroon (Lyumugabe et al, 2010), doro or chibuku in Zimbabwe (Chamuorwa et al, 2002), Merissa in Sudan (Dirar 1978), mtama in Tanzania (Tisekwa 1989), bili bili in Chad (Maoura et al, 2005), kaffir in South Africa (Novellie et al, 1986) and tchakpalo in Ivory Cost, Togo and Benin (Konfo et al, 2012). This paper aims primarily to summarizing the research results on improvement of African traditional beers processes and collecting information relative to the major components of Cymbopogon citratus, Mentha spicata and Hemizygia bracteosa which provide them potential antimicrobial properties and their capacity in this drinks bio preservation
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