Microbiological and Chemical Studies on Edible Fresh Table Eggs

Abstract

The aim of the present study was to assess the quality of table eggs produced in battery and floor production systems. Storage of table eggs in refrigerator is a popular practise; it may lead to increase the risks of eggs contamination. A total of 100 table eggs were collected from battery and floor farms in Sharkia province and then stored in refrigerator at 4^°C. The collected eggs were divided into two groups (50 of each). Each group was divided into five sub-groups for examination: at laying time, 7^th, 14^th, 21^st, and 28^th days. They were subjected to physical, chemical, and microbiological examination of eggshells and internal contents. The results of the current study indicated that the storage had a major effect on the egg quality parameters including eggs, albumen, and yolk weights and internal contents pH, in both battery and floor eggs. In addition, the microbiological examination showed that the eggshells, particularly in the floor system, were higher in bacterial contamination with E. coli and Salmonella than the internal contents. The egg quality traits that were done by this study help to protect consumers against foodborne diseases.