PUBLIC HEALTH HAZARDS OF SOME BACTERIAL PATHOGENS ASSOCIATED WITH CONSUMPTION OF EGGS AND STUDYING THE BEST COOKING METHODS FOR THEIR DESTRUCTION | ||
| Assiut Veterinary Medical Journal | ||
| Article 6, Volume 54, Issue 117 - Serial Number 2, April 2008, Pages 59-77 PDF (1.09 M) | ||
| Document Type: Research article | ||
| DOI: 10.21608/avmj.2008.251171 | ||
| Authors | ||
| EMAN EMAN KORASHY, A.1; NAHED M. WAHBA1; R. HASSANEIN2 | ||
| 1Animal Health Research Institute Assiut Regional Laboratory | ||
| 2Dept. of Animal Hygiene and Zoonoses, Fac. Vet. Medicine, Assiut University | ||
| Abstract | ||
| representing A total of 450 commercial eggs (Balady of farm hens and ducks) 150 eggs for each were collected randomly from Assiut city markets, different groceries, supermarkets and farmer's houses. Every 5 eggs represent one sample. Shell surfaces, shell surfaces mixed with shell membranes and egg contents were examined for the isolation of some pathogens of public health importance including Staph. aureus, E. coli, Salmonella spp., Listeria spp., Aeromonas spp., Yersinia enterocolitica and Erysipelothrix spp. An experimental part was applied to evaluate the best method used for cooking of eggs at different temperatures for different times to determine the safety of eggs for consumption. The obtained results of isolation revealed that Staph. aureus recorded the highest percentage of contamination among all the isolated pathogens specially from shell surfaces of all types of eggs. Commercial Balady hen eggs were the best type and advised to be consumed. Staph. aureus recovered from 23.3 , 13.3 and 10% of shell surfaces, shell mixed with shell membranes and egg contents, respectively while, E. coli, S. paratyphi, S. enteritidis, Y. enterocolitica and Erysipelothrix organisms were failed to be detected in the examined Balady hen egg samples. Commercial farm hen eggs came secondary to Balady hen eggs. Staph. aureus isolated from both shell surfaces and egg contents with percentages of 23.3% and 13.3% from the shell mixed with shell membranes. S. enteritidis recorded high rate of isolation from egg parts 16.7, 10 and 10%, respectively. E. coli, some of Aeromonas spp. and Y. enterocolitica could be isolated from some egg parts examined. S. paratyphi, S. gallinarium, Listeria spp. and Erysipelothrix spp. failed to be detected from farm hen egg samples examined. Highest rate of contamination was observed in commercial duck eggs. Staph. aureus was recoverd from shell surfaces, shell mixed with shell membranes and egg contents in 36.7, 30 and 33.3%, respectively. E. coli also recorded in high percentages of infection in shell and shell mixed with shell membranes (13.3 and 10%, respectively). Moreover, varying percentages of contamination by Salmonella, Listeria and Aeromonas spp. were recorded in different parts of duck egg samples examined, in addition to Y. enterocolitica which could be Assiut Vet. Med. J. Vol. 54 No. 117 April 2008 62 isolated from shell, shell mixed with shell membranes and egg contents in 10, 3.3 and 6.7 %, respectively. On the other hand, Erysipelothrix spp. failed to be detected in all examined duck egg samples. Concerning the experimental part, results showed that cooking of eggs by Omelet method at 163oC for 25 minutes is the best since non of the test organisms used could be detected. Secondary, was the open frying method where S. enteritidis destroyed after 1 minute, and complete destruction of Staph. aureus and E. coli after 12 minutes. Boiling procedure for 7 and 12 minutes were adequate to destroy Staph. aureus and S. enteritidis, respectively, while, E. coli still be alive. The economic and public health importance of some pathogens that affect the human health through consumption of eggs were discussed. Likewise, suggestive measures for improving the quality of produced eggs and the suitable procedure to cook eggs are given. | ||
| Keywords | ||
| Eggs; Staph. aureus; E. coli; Salmonella; Listeria; Yersinia; Coocking | ||
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