Contamination of the Shell and Internal Content of Table Eggs With Some Pathogens During Different Storage Periods

Storage of table eggs in refrigeration is a popular habit but it may be lead to different degree of contamination with pathogens and increase the risks of illness in humans. A total of 75 chicken table eggs (grades II) were collected from 5 farms (15 of each) in Alexandria province and which were stored in refrigerator at 5 °C. The collected eggs were divided into three groups (25 of each): 1st group at zero time of storage (at laying day), 2nd group after one week of storage and 3rd group after two weeks of storage. They were analyzed for bacterial and fungal contamination on their shells and internal contents. The results of the current study indicated that the egg shells had the highest while the internal contents had the lowest load of both bacterial and fungal contamination. The isolated bacterial species were identified into E.coli, Enterobacter spp., Enterococcus spp < /em>., Klebsiella spp., Citrobacter, Pseudomonas spp < /em>. and S. aureus, while, the isolated moulds species were Aspergillusspp., Penicillum spp., Cladosporum spp., Fusarium, Rhiopus spp. and Mucor spp < /em>.