Bacterial Contamination of Table Eggs Sold in Jordanian Markets
DOI:
https://doi.org/10.3923/pjn.2018.15.20Keywords:
Campylobacter jejuni, egg, Escherichia coli, food safety, Listeria monocytogenes, Salmonella sppAbstract
Background and Objective: Microbial contamination of table eggs has important consequences to the poultry industry and illness from contaminated eggs is a serious worldwide public health problem. Contaminated eggs and their products increase the risk of illness in humans. The significance of these illnesses can vary from mild symptoms to life-threatening conditions. The purpose of this study was to investigate the foodborne pathogen contamination of table eggs sold in Jordanian markets. Materials and Methods: One hundred eggs were randomly purchased from packed eggs available in the markets, including free-range home eggs, eggs farmed just after cleaning and just before cleaning and delivered to the microbiology lab. The collected swabs were cultured on suitable media and standard microbiological tests were performed to identify the isolated organism. Results: The following bacterial species were isolated from egg shell surfaces: Staphylococcus, Streptococcus spp., Pseudomonas spp., Proteus spp., Klebsiella spp., Escherichia coli, Bacillus spp., Listeria monocytogenes and Salmonella spp. Conclusion: Although serious human pathogens were not prevalent in this study, effective control measurements should nevertheless be applied to prevent human illness.
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