Microbiological scanning of poultry eggs marketed in EGYPT.
Abstract: A one-year study was carried out to scan the microbiological quality of poultry eggs distributed in Egyptian market and also collected from farms in order to determine the egg safety from production to consumption. This study was intended to identify the status of egg safety as one component of the public health issue of food safety. Five that produce eggs farms were surveyed to ensure that standard health programs were applied thoroughly in order to prevent diseases and provide good environmental conditions in the laying houses. One thousand and eight hundred eggs representative 120 batchs of field samples were collected from five different farm, supermarkets, and shops of selling egg and from open markets. High total plate count was detected in both the egg collected from open markets and farms. However, detection of organisms (total Coliform , Faecal colifO/111 and E coli) were detected in either samples collected from farms or market, which reflects temperature abuse during storage and handling. Data recorded that, the colifo/111 was detected in 86.7%, 56.7%, 86.7% and 100% of egg samples collected from farms, supermarkets, egg shops and open markets, respectively. Faecal colifo/111 was detected in 53.3%,63.3% of eggs that collected from farms and open markets. E .coli was detected in 43.3% and 26.7% in egg collected from farms and open markets. Faecal colifO/111 and E coli not detected in the eggs collected from supermarkets and egg selling shops. The highest isolation frequency of bacillus spp. was found in egg collected from open markets (22.7%), while the lowest was in egg sample collected from supermarket ( 3.3%) . Staphylococcus species were isolated at high frequency of 76.7%,66.7% and 33.3% from eggs collected from open market, egg shop and farms, respectively, while the lowest isolation was detected in those eggs collected from supermarket (6.7%). Salmonella species were isolated at various frequencies of 76.7%, 66.7%, 56.7% and 10% from egg collected from open markets, egg shops, farms and supermarkets, respectively.
There is a need for new guidelines for the proper production, marketing and handling of eggs to ensure egg safety. Minimization of the incidence of food born illness could be gained through quality-control programs, refrigeration during transport and storage, and food-safety education for home and hotels egg consumers.
Publication year 2005
Pages 703 - 713
Availability location Central Laboratory of Residue Analysis of Pesticides & Heavy Metals in Foods--7 شارع نادى الصيد - الدقى - الجيزة
Availability number
Organization Name
serial title J. Adv. Agric.Res. (Fac. Agric. Saba Basha)
Department Microbiology Analysis
Author(s) from ARC
Agris Categories Physiology of human nutrition
AGROVOC
TERMS		 Eggs. Egypt. Food safety. Salmonella. Staphylococcus. Storage. Temperature.
Publication Type Journal
↑