Bacterial contamination of commercial chicken eggs

The article provides data on the determination of the total bacterial contamination, the presence of bacteria of the genus Salmonella, bacteria of the E..coli.group (Escherichia.coli) and other species from the surface of commercial chicken eggs. A total of 59 samples from various manufacturers were examined. 32 bacterial species have been identified. The results obtained indicate significant bacterial contamination of the surface of chicken eggs, which underlines the need for strict compliance with sanitary standards and regulations at all stages of production and sale of these products. The identification of a wide range of microorganisms, including those potentially dangerous to human health, indicates a potential risk of food poisoning and infectious diseases associated with the consumption of eggs. The identification of salmonella in the studied samples is of particular concern, since these bacteria are wellknown causative agents of salmonellosis, an acute intestinal disease characterized by a high incidence and potentially severe course. The presence of BGCP indicates fecal contamination and non-compliance with hygiene requirements. Among the detected species (E. coli, Bacillus cereus, S. aureus), which can become a source of food poisoning to consumers. The total microbial number in all the samples studied varies from 1.1 × 10² to 1.2 × 10⁷ CFU/ml. Several samples of PMF from the egg surface had more than 10⁶ CFU/ml, which indicates a violation of sanitary standards during egg collection, storage or transportation.

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