Abstract
This study was carried out to evaluate the microbiological quality of poultry farms eggs in Beni-Suef city, 170 eggs representing 34 groups (each of 5) of poultry farm eggs which were collected randomly from groceries and supermarkets in Beni-suef city. The Aerobic plate, coliform, fecal coliform, E.coli and yeasts and molds counts were 8x103±3.8×103 and1.1x103 ± 3×102,1.5x103 ± 8.4×102 and 2x10 ± 0.8, 9.8x10±6.1x10 and 2.85±1.15, 1.1x10±6.68 and 0.85±0.42 and 5.9x102± 2.5×102 and 2.6x102 ± 1.7×102 cfu / shell or ml for the shell and egg content respectively, Salmonella and Pseudomonas could not be detected.
Highlights
Eggs are easy to use, convenient, nutritious food for people and they can kept in the refrigerator for several weeks, it provides a broad range of nutritional requirements as high quality dietary proteins that provide all of the essential amino acids needed to support life and growth, fat and minerals
Egg may become contaminated with pathogens through ovarian infection before it is laid or after laying through entry of microorganisms into the whole eggs which is favored by high humidity and temperature leading to spoilage and cause economic losses or constitute a public health hazard (Board and Fuller, 1994)
B) Preparation of samples (APHA, 1992): 1. Egg shells: Egg shell was washed by a surface rinse method as described by Moats (1980) and APHA (1992) where each egg sample was immersed In 100 ml of 0.1 sterile peptone water in a jar and shaken for 15 min on a mechanical rotary shaker
Summary
Eggs are easy to use, convenient, nutritious food for people and they can kept in the refrigerator for several weeks, it provides a broad range of nutritional requirements as high quality dietary proteins that provide all of the essential amino acids needed to support life and growth, fat and minerals. Salmonella human infection resulting from the consumption of contaminated eggs is still a major public health problem (Koen et al, 2006), while Pseudomonas spp. are among the genera of bacteria commonly found in rotten eggs (Board and Tranter, 1995).
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