Quality of eggs sold in different commercial establishments and the study of the conditions of storage

• Main Authors: Anielli Souza Pereira, Taisa Tavares dos Santos, Ana Flávia Santos Coelho
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-03-01
• Series: Food Science and Technology
• Subjects: microbiological quality; egg; Samonella spp.; haugh unit
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100012&lng=en&tlng=en

The objective of this study was to investigate the influence of storage conditions on the physicochemical (mass, albumen height, pH, and Haugh unit) and microbiological (Salmonella spp., determination of the Total and Thermotolerant Coliforms, and Counting of the Mesophilic Aerobic Bacteria) quality of eggs. In the first experiment, a questionnaire was applied, and 33 samples of eggs were collected for the Salmonella spp analysis. In the second experiment, the eggs were collected from supermarkets, open markets, and distributors for physicochemical analysis. In the third experiment, 175 eggs were collected from the distributor, packaged in cardboard boxes lined with plastic wrapping, stored at 5 °C and 28 °C, and the physicochemical and microbiological analyses were performed at 7, 14, and 21 days of storage. In the first experiment, 100% of the samples analyzed showed no Salmonella spp. In the second experiment, it was found that the values of physicochemical parameters were in agreement with those in the literature. However, in the third experiment, the physicochemical parameter results showed statistical difference during storage and temperatures studied. Salmonella spp. were found in the samples stored at room temperature and in the refrigerated samples. Mesophilic microorganisms with values ranging from <10 CFU g- 1 (estimated) to 8.0 × 10³ CFU g- 1 and coliforms to 4 NMP.g- 1 were also found, but the presence of E. coli was not confirmed.