Effect of Egg Shells Washing on the Keeping Quality and Microbial Load of the Egg Contents stored at 40C
- Author Umeh, S. O.
- Co-Author Nwiyi, I.U. and Ogu, C.T.
- DOI 10.17605/O
- Country : Nigeria
- Subject : Applied Microbiology and Brewery
Keywords : Microbial loads, Poultry, Egg storage, Egg washing, Refrigeration temperature (40C).
Abstract
The effect of washing eggshells on the keeping quality of the egg contents refrigerated at 40C and their resultant microbial load were examined. Thirty-seven-day old egg samples were brought from two cage layer poultry farms. The shell samples from each of the farms were grouped into four for the different washings. The shell eggs were treated with different washing conditions. One egg sample (egg content) from each of the farms was assessed microbiologically in order to know the exact state of the content before storage. All the eggs in each of the groups were refrigerated at 40C and were analyzed microbiologically fortnightly. The shell after cleaning with methylated spirit was cracked with sterile surgical forceps; the contents were pooled and homogenized in a sterile beaker. The contents were serially diluted, and the 10-3 dilutions were cultured onto four different media. The microbial load count (< 1 x 103xcfu/ml) from both the washed and unwashed eggs after two weeks of storage was within the limits (< 1 x 105cfu/g) of APHA (1992). The microbial load count for both the washed and unwashed eggs after four (4) weeks of storage ranged from 1.5 to 4.6 x 103 cfu/ml and 5.0 to 9.0 x 103cfu/ml after 6 weeks of storage. The egg contents whose shells were subjected to different washing conditions had reduced microbial load count unlike the unwashed ones. On the whole four types of organisms: Listeria sp (46%), Staphylococcus aureus (33%), Klebsiella sp (13%) and Salmonella sp (08%) were identified. The study showed that freshly laid eggs are safe for consumption. Also washing especially with cold water and storage at 4oC can extend the shelf life of eggs for up to 3 weeks.
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