Abstract
Microbial safety is an important factor contributing to the egg quality. During egg acquisition, there is significant risk of contamination of the eggshell surface with microscopic fungi. Mycelial hyphae may grow on the eggshell surface and penetrate into the egg content. However, there is no information on the populations of microscopic fungi on the eggshell surface and, consequently, on possible production of mycotoxins. Therefore, the aim of the study was to identify the species of microscopic fungi present on the eggshell surface acquired from different breeding systems and to measure the number of selected mycotoxins. The qualitative analysis resulted in the identification of 41 isolates on the surface of eggs. There were 7 isolates from the organic production system, 11 from the free-range production system, 14 from the deep litter indoor housing system and 9 from the cage farming production system. The research proved that the diversification in the population of mycobiota on the eggshells depended on the egg-laying hen breeding system. The microscopic fungi isolated from the eggshells included toxigenic and pathogenic species such as Fusarium culmorum and F. equiseti. As the egg storage time increased, fungi, including the pathogenic species, penetrated through the eggshells. In consequence, mycotoxins were identified in the egg whites. Type-A and type-B trichothecenes were found in the eggshell samples containing F. culmorum.
Highlights
Eggs are important food all over the world
The research showed that the diversity of the mycobiota population on the eggshell surface depended on the conditions of maintenance of egg-laying hens
The microscopic fungi isolated from the eggshells included toxigenic and pathogenic species such as F. culmorum and F. equiseti
Summary
Eggs are important food all over the world. Following China, the European Union is the second largest producer of eggs for consumption—its share in the global production amounts to about 10% [1].Due to the high consumption of eggs it is important to guarantee high standards of consumer safety during production process. Scientists are conducting research to identify potential risks to consumers’ health. Most of their attention is concentrated on the bacterial microflora [2,3,4]. Latest studies point out a threat caused by the eggshell contamination with microscopic fungi [5]. The conditions of incubation (high air humidity and diffusion of vapour from egg content) favour the development of microscopic fungi on eggshells. Embryos become contaminated with mycelium and they die [6,7]. Due to these risks, table eggs were subjected to investigations. It was already proven that the shells of Toxins 2018, 10, 293; doi:10.3390/toxins10070293 www.mdpi.com/journal/toxins
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