Evolution of the bacterial contamination rates of egg internal contents during its conservation: First report in Algeria

Authors

  • Faiza Mebkhout
  • Nadjet Amina Khelifi Touhami blida university
  • Lynda Abdellaoui
  • Thoraya Dahmane
  • Wafa Ilhem Yahiaoui
  • Taha Mosadak Hamdi
  • Ouardia Kessi
  • Nassim Ouchene

DOI:

https://doi.org/10.51607/22331360.2022.71.3.345

Keywords:

Bacterial contamination, conservation, egg internal, laying hens

Abstract

This study was performed to assess the potential for exposure to some potential pathogens in table eggs from 34-week-old ISA Brown laying hens in Algeria. The study was concerned a total of 504 eggs randomly collected during two distinct periods, at two different buildings of laying hens in Algiers. The bacteriological analysis of the different germs for the eggs collected in winter period did not reveal any bacterial contamination for all eggs stored at room temperature and refrigerated. In summer period, no bacteria were found in eggs kept at refrigeration temperature. Therefore, for total germs, the peak of contamination was observed for D14 eggs (3.09 Log CFU/g). No Fecal coliforms bacterial contamination was observed at D0 and D7. A peak fecal streptococci contamination was observed for eggs aged 21 days (2.88 Log CFU /g), and similar values were also observed between D7, D14, D30, these being of the order of 2.49, 2.48 and 2.47 Log CFU /g respectively. Only for 30-day-old eggs, Coagulase positive Staphylococci was registered with a minimal contamination of about 1 Log CFU/g.  These results provide useful indications of the sanitary level of the hens and the state of hygiene on the farm. However, it is necessary to extend the research to other bacteria.

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Published

2022-12-18

Issue

Section

Research Article (peer review)