A study on bacterial contamination of table eggs sold for consumption in Sana’a city | ||
| Veterinary Medical Journal (Giza) | ||
| Volume 61, Issue 1, January 2015, Pages 15-22 PDF (4.18 M) | ||
| DOI: 10.21608/vmjg.2015.369476 | ||
| Authors | ||
| A. M. Zoheir Ghazi* 1; M. M. Amer2 | ||
| 1Department of Animal Production, Faculty of Agriculture, Sana’a University, Republic of Yemen | ||
| 2Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University | ||
| Abstract | ||
| Bacterial pathogens contamination and their penetrability to table chicken eggshells were studied. A total of 60 table eggs,30 cracked (Group A) and 30 uncracked; apparent normal eggs (Group B) were randomly purchased from wholesale chicken egg distributors located at different marketplaces in Sana’a city (Capital of Yemen). Egg shells as well as albumin and yolks were subjected to microbiological analyses. A total of 8 bacterial species were Isolated from uncracked eggs 8/30 (26.66%) six of them were Gram-negative. These bacterial species include 22 isolates in a rate of 63.33%. A total of 9 bacterial species were isolated from cracked eggshells 9/30 (30%); 7 out of them were Gram-negative. These bacteria. species Including 28 Isolates at a rate of 93.33%. Generally, in this study, 50 isolates were: obtained from 60 eggs. Most of the gram-negative isolates were E. coli (19/50) in a percentage of (38%) out of the total examined samples. One S. Enteritidis isolate was obtained from cracked eggs. Other Gram-negative bacterial species spp., Klebsiella spp., Proteus spp., Campylobacter spp, and Pseudomonas spp., had also been found in eggs with intact or damaged shells with low proportion. Egg albumin of intact eggs was negative, while that of cracked shell had one £. colt isolate. Staphylococcus aureus and Streptococcus were isolated, from both cracked and un-cracked eggshells. While Staphylococcus epidermidis was recovered only from uncracked eggshells. The presence of cracks on eggshells was found to increase the load of bacterial groups, therefore we recommended the application of table egg sanitation to minimize the risk of 7 bacterial contamination and the possible related food infection or bacterial poisoning. | ||
| Keywords | ||
| Table eggs; Bacteria; Bacterial contamination | ||
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