Abstract
Storage of table eggs in refrigeration is a popular habit but it may be lead to different degree of contamination with pathogens and increase the risks of illness in humans. A total of 75 chicken table eggs (grades II) were collected from 5 farms (15 of each) in Alexandria province and which were stored in refrigerator at 5 °C. The collected eggs were divided into three groups (25 of each): 1st group at zero time of storage (at laying day), 2nd group after one week of storage and 3rd group after two weeks of storage. They were analyzed for bacterial and fungal contamination on their shells and internal contents. The results of the current study indicated that the egg shells had the highest while the internal contents had the lowest load of both bacterial and fungal contamination. The isolated bacterial species were identified into E.coli, Enterobacter spp., Enterococcus spp ., Klebsiella spp., Citrobacter, Pseudomonas spp . and S. aureus, while, the isolated moulds species were Aspergillusspp., Penicillum spp., Cladosporum spp., Fusarium, Rhiopus spp. and Mucor spp .
Highlights
Egg considered as proteinous food, eggs contain every vitamins and minerals needed by human beings except vitamin C (Mehas and Rodgers, 1994)
The many nutrient substances present in eggs create an excellent environment for the development of bacterial microflora, including pathogenic bacteria (Stępień, 2010)
1- Preparation of samples for microbiological examination: There were three groups of the examined samples: 1stgroup was examined at zero time of storage, 2nd group was examined after one week of storage and 3rd group was examined after two weeks of storage in refrigerator at 5°C
Summary
Egg considered as proteinous food, eggs contain every vitamins and minerals needed by human beings except vitamin C (Mehas and Rodgers, 1994). Fresh egg has three structures, which are an outer waxy shell membrane, the shell and the inner shell membrane and each is effective to some degree of retarding the entry of microorganisms (Jay et al, 2005) In spite of these protective barriers against microbial flora contamination of eggs before laying transovarian and after laying with a variety of organisms from different sources exists, through the vent, from nesting material, floor liter, avian fecal matter, improper handling, washing, the type of detergent used, temperature and pH of the washing solution, storage under very humid condition and inadequate sanitizing of equipment (Kinner and Moats, 1981). Bad egg shell quality possibly means injuring of egg shell cause contamination of egg with microorganisms which may lead to spoilage economic losses or perhaps transmission of pathogens inducing cases of food born infection or intoxication to consumers. 1- Preparation of samples for microbiological examination: There were three groups of the examined samples: 1stgroup was examined at zero time of storage (at laying day), 2nd group was examined after one week of storage and 3rd group was examined after two weeks of storage in refrigerator at 5°C
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