Quality evaluation of edible table, frozen and dried eggs in local markets

الملخص EN

A total of 375 tables eggs [125 native breed's eggs (Balady), 125 white feathered layer's eggs, 125 brown feathers layers eggs], 25 samples of pasteurized frozen eggs and 25 samples of dried eggs (egg powder) were collected from different farms, markets and supermarkets of Cairo and Giza Governorates.

Each five eggs of total 375 table eggs were pooled and examined bact-eriologically as one sample.

The mean values of total aerobic bacteria were 4.5 X 106 ± 1.3, 5.3 ± 0.9 and 6.2 ± 1.5 CFU / rinsing solution of balady, white and brown shell egg samples, while the content were contaminated by aerobic bacteria with mean values of 3.8 X 102 ± 0.6, 2.3 X 102 ±1 and 5 X 10 ± 0.3 CFU / ml of egg homogenate respectively.

While, lower colony count were obtained in frozen and dried eggs with mean values of 1.5 X 102 ± 0.4 and 3 X 10 ± 0.2 CFU / gm.

Isolation and identification of food poising microorganisms presented in this study point out that Salmonella entritidis, Staphylococcus aureus and Campylobacter jeujni could be isolated from examined egg samples with incidence of 2%, 14% and 6% respectively but these microorganism failed to be detected in dried egg samples.

Public health Significance of isolated pathogens and preventive measures must be adopted to minimize the risk contamination were discussed.

Mycotoxins constitute the major source of potential environmental hazard to man and animal as they are present and concentrated in the food chain.

This investigation was conducted on 100 egg samples.

Aflatoxin B1 (AFB1) level was determined in a total of 50 eggs samples of white brown feathers chickens, balady chicken, egg powder and liquid egg.

AFB1 positive samples were firstly recognized by thin layer chromatography and estimated by a fluorometric method.

AFB1 level was detected in both albumin and yolk.

There were significant difference between albumin and yolk in all groups except in white shell eggs with a higher level of AFB, in yolk of brown shell eggs.

Another 50 egg samples were used for determination of histamine concentration by thin layer chromatography and quantitatively determined.

There were significant difference between all items except Balady eggs and egg liquid with a higher level of histamine in egg powder samples.