A COMPARATIVE STUDY OF BACTERIAL AGENTS IN EGGS, WITH OR WITHOUT EGGSHELL'S CONTAMINATION THAT PRODUCED IN TABRIZ

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KHAKPOOR M.; BOZORGNIA M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: JOURNAL OF FOOD HYGIENE Year:2011 | Volume:1 | Issue:2 (2) Page(s): 17-27

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Title

A COMPARATIVE STUDY OF BACTERIAL AGENTS IN EGGS, WITH OR WITHOUT EGGSHELL'S CONTAMINATION THAT PRODUCED IN TABRIZ

Author(s)

KHAKPOOR M. | BOZORGNIA M. | Issue Writer Certificate

Keywords

BACTERIAL CONTAMINATIONQ3

EGGQ2

EGGSHELLQ2

EGG YOLKQ3

Abstract

Objective: Zoonotic bacterial diseases are considered as the most important human infectious diseases. In this category, a disease that transfer and infect human through food has a special role. Among foods with animal origin, EGGs due to their application as food ingredient in food products, like sauces, spices, ice creams and other food products that may use in half cooked or crude forms, always has the potential to transfer microbial pathogens to human. This study is about to prove that presence of remainder feces on EGGshells leads the penetration of bacterial agents into EGG yolk. A total of 120 daily EGG samples (with and without fecal contamination) were collected from henneries around Tabriz and transferred immediately to microbiology laboratory. After performing microbial examinations (using BHI Broth, BHI Agar, Blood Agar, Selenite F, Tetrationate, XLD, SS Agar), Gram Staining, Oxidase and Catalase tests, bacteria of EGGshells and EGG yolks has been identified. Out of 120 EGGs, 15.83% bacterial contaminants were found in EGG yolks samples. Among them, 73.68% were gram negative and 26.31% were gram positive. Among gram negatives, Pseudomonas with occurrence of 8.3% and in gram positives group, Bacillus with abundance of 4.16% was the most frequent bacterias. Also in samples collected from EGGshells, 99.16% of the EGGs demonstrated BACTERIAL CONTAMINATION which 23.55% of positive samples were among gram negative group and 76.44% were gram positive. The most contribution of EGGshell gram negative bacterias were relevant to Pseudomonas, E.coli, Proteus and Citrobacter with respectively 18.33%, 10.83%, 5.83% and 4.16% rations. Among gram positive bacteria that isolates form EGGshell samples for the most frequent bacterias, were Bacillus, Staphylococccus, and Streptococcus, Rhodococcus and Micrococcus with respectively 80.00%, 34.16%, 15%, 9.16% and 7.5% rations. Use and consumption of EGGs with shells contaminated with faces in food products is a serious risk factor for human health and can lead to zoonotic bacterial diseases by transferring bacterial pathogens.

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APA: Copy

KHAKPOOR, M., & BOZORGNIA, M.. (2011). A COMPARATIVE STUDY OF BACTERIAL AGENTS IN EGGS, WITH OR WITHOUT EGGSHELL'S CONTAMINATION THAT PRODUCED IN TABRIZ. JOURNAL OF FOOD HYGIENE, 1(2 (2)), 17-27. SID. https://sid.ir/paper/222790/en

Vancouver: Copy

KHAKPOOR M., BOZORGNIA M.. A COMPARATIVE STUDY OF BACTERIAL AGENTS IN EGGS, WITH OR WITHOUT EGGSHELL'S CONTAMINATION THAT PRODUCED IN TABRIZ. JOURNAL OF FOOD HYGIENE[Internet]. 2011;1(2 (2)):17-27. Available from: https://sid.ir/paper/222790/en

IEEE: Copy

M. KHAKPOOR, and M. BOZORGNIA, “A COMPARATIVE STUDY OF BACTERIAL AGENTS IN EGGS, WITH OR WITHOUT EGGSHELL'S CONTAMINATION THAT PRODUCED IN TABRIZ,” JOURNAL OF FOOD HYGIENE, vol. 1, no. 2 (2), pp. 17–27, 2011, [Online]. Available: https://sid.ir/paper/222790/en

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