Microbiological Quality of Table Eggs Sold at Different Sales Location

Authors : Fatma YENİLMEZ, Ayşen BULANCAK

Pages : 115-124

Doi:10.36846/CJAFS.2020.25

View : 22 | Download : 12

Publication Date : 2020-12-29

Article Type : Research Paper

Abstract :In this study, we will compare the microbiological quality of table eggs and aim to shed light on consumer preferences in terms of egg safety. Totally 150 eggs randomly selected and grouped into three groups from 225 eggs which have been purchased 5 different market+brand (in cooler cabinet), grocery+brand (open) and bazaar (village egg). A total number of Mesophilic Aerobic Bacteria (TMAB), total mold-yeast, Enterobacteriaceae and Salmonella spp. loads were determined by using commercial kits. According to the research results, market eggs shell had the lowest load in terms of TMAB and Mold-Yeast (P≤0.05), but higher Enterobacteriaceae load (P>0.05). Salmonella spp. determined in one sample from the village and 2 samples from grocery eggs, but none from market eggs. TMAB and total mold-yeast amount were found to be highest in village egg albumens. Market egg albumens and yolk samples were detected free from microorganisms. The results of the analysis show that it would be more safety to prefer market eggs from the cooler cabinets with cold chains. It is necessary to be more careful about village egg consumption because of their microorganism load which can penetrate into eggs by outdoor sale conditions like heat and moisture.
Keywords : Consumer preference, egg, microbiological load, sales location, Salmonella