Abstract
High nutritional content coupled with low cost and ease of purchase justifies the frequent use of chicken eggs. Even with technological innovations in the production, storage, and distribution of eggs, food poisoning continues to occur. Therefore, in the present study, we 1) evaluated the microbiological profile and the hygienic and sanitary quality of eggs commercialized in town fairs and markets and 2) verified whether there is any correlation between microbiological results and commercialization conditions. Thirty-six samples were collected from six municipalities in the region of Recôncavo from Bahia, Brazil. The hygienic and sanitary conditions were analyzed by quantifying the total coliforms, E. coli, mesophilic and psychrotrophic microorganisms, molds, and yeasts, and by the presence of Salmonella sp. The observational analysis showed that 91% and 68% of the samples in town fairs and markets, respectively, did not comply with the requirements of the current Brazilian legislation. There was no significant difference in the microbiological profile among samples from the fairs and markets. Several samples presented relevant significant values, indicating inadequate hygienic conditions and fecal contamination. Salmonella sp. was found in one sample. There was co-relationship between microorganism count and the variables “external dirt”, “external stains”, and “closeness to other products”, with high concentrations of total coliforms and E. coli in the non-conforming samples. Although no limits exist for mold and yeast counts, the presence of fungi makes the product unfit for consumption. Thus, the commercialization of eggs would benefit from more attention and supervision by the relevant authorities.
Highlights
Eggs are perhaps the most nutritious food in nature, as they represent a low-cost source of high protein contents
In the present study, we 1) evaluated the microbiological profile and the hygienic and sanitary quality of eggs commercialized in town fairs and markets and 2) verified whether there is any correlation between microbiological results and commercialization conditions
The hygienic and sanitary conditions were analyzed by quantifying the total coliforms, E. coli, mesophilic and psychrotrophic microorganisms, molds, and yeasts, and by the presence of Salmonella sp
Summary
Eggs are perhaps the most nutritious food in nature, as they represent a low-cost source of high protein contents. In their review on food contamination by Salmonella in several countries, Carrasco et al [4] reported that the food of animal origin are the main source of contamination by Salmonella; among these, eggs and egg-based products are conspicuous. Considering the foods that caused disease outbreaks in Brazil between 2007 and 2016, eggs and egg-based products ranked third, behind only to mixed food and water [5]. Most food contamination outbreaks in Brazil are due to bacteria of the genus Salmonella, an important zoonosis agent, posing public health challenge due to its high morbidity and the difficulty associated with its control [5] [6] [7]. Besides Salmonella spp., the presence of other organisms, such as mesophilic aerobic bacteria, psychrotrophic microorganisms, and total and thermotolerant coliforms, is an important sign that the food (eggs) is unhealthy, indicating microbiologic contamination and lack of hygienic and sanitary conditions of food [9]
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