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Final Report

The study aims to determine the presence of foodborne pathogens like Salmonella and E. coli in chicken and quail eggs obtained from local markets and supermarkets. Microbial analysis found the presence of pathogens in egg shells and contents, with higher counts observed in samples from villages. Proper handling and storage of eggs is important to prevent contamination and reduce foodborne illness risks.

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8 views

Final Report

The study aims to determine the presence of foodborne pathogens like Salmonella and E. coli in chicken and quail eggs obtained from local markets and supermarkets. Microbial analysis found the presence of pathogens in egg shells and contents, with higher counts observed in samples from villages. Proper handling and storage of eggs is important to prevent contamination and reduce foodborne illness risks.

Uploaded by

sumyahrasheeq22
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Introduction:

Foodborne pathogens are a significant public health concern, and chicken and quail eggs are
commonly consumed foods that can be potential sources of these pathogens. The prevalence and
microbial analysis of foodborne pathogens in chicken and quail eggs have been studied
extensively, and the findings have highlighted the need for proper handling and preparation of
these eggs to prevent foodborne illness. Cold storage also reduces bacterial multiplication on and
within eggs. Yet, there are no prescriptive requirements on egg storage in the retail sector in
many nations.

Several studies have reported the presence of various foodborne pathogens in chicken and quail
eggs. Nontyphoidal Salmonella spp., which is a common cause of foodborne illness, has been
significantly found in both types of eggs. The majority of nontyphoidal Salmonella infections,
primarily Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST), have been linked to
eggs. Other pathogens that have been detected in these eggs include Staphylococcus aureus,
Listeria monocytogenes, Campylobacter, and Escherichia coli. Microbial analysis of chicken and
quail eggs has also revealed the presence of spoilage organisms such as yeasts and molds, which
can cause the eggs to deteriorate and reduce their shelf life. Therefore, proper handling and
storage of eggs are essential to prevent contamination and spoilage.

The objective of this study is to determine the microbial activity of main foodborne bacterial
pathogens, including Salmonella, Escherichia coli and total bacterial growth in chicken eggs and
quail eggs obtained from the local market and chain supermarket. Microbial growth will also be
examined by total bacterial viable counts.
The study will highlight the importance of pathogen examination in the egg industry to prevent
foodborne illness outbreaks. Additionally, the results will suggest the need for improvement of
food safety practices to prevent microbiological contamination during egg production and
handling.
The Method:

We commence the analysis by initially weighing the entire egg, subsequently segregating the egg
content from the shell and weighing each component separately. The samples are then collected
from both the shells and egg contents.

For shell samples, we employ a method involving the washing of each egg with 10 ml of 0.1%
peptone water. Following this, the samples are diluted twice with 4.5 ml of peptone water,
resulting in the generation of three distinct samples for each shell.

Conversely, for egg content samples encompassing both the white and yolk, a procedure is
adopted wherein each egg content is mixed with 30 ml of peptone water. The mixture is
homogenized using a stomacher machine, and subsequently, 10 ml is extracted for further
analysis. This extracted portion is then diluted twice with 4.5 ml of peptone water, yielding two
samples for each egg content.

The peptone water used for collecting samples is prepared by blending 1 g of Tryptone USP for
every 1 L of water.

The agar preparation phase involves the utilization of three distinct types of agar for the project.
TBX Agar is employed for the examination of E.coli, XLD Agar is utilized for the examination
of Salmonella, and PCA Agar is applied for assessing total bacterial growth.

Results:
Table 1:
Shell C1 Shell C2 Shell C3 Shell Q1 Shell Q2
Total count 3.01 ± 0.19 3.27 ± 0.22 3.57 ± 0.07 2.71 ± 0.28 3.27 ± 0.22
Salmonella 2.20 ± 1.27 TFTC 3.34 ± 0.07 TFTC 3.57 ± 0.07
E.coli 2.44 ± 0.59 2.64 ± 0.44 3.18 ± 0.06 TFTC TFTC

Table 2:
Content C1 Content C2 Content C3 Content Q1 Content Q2
Total count TFTC 3.09 ± 0.10 3.49 ± 0.17 3.11 ± 0.26 3.53 ± 0.16
Salmonella TFTC TFTC TFTC TFTC TFTC
E.coli TFTC TFTC 3.39 ± 0.31 TFTC 2.87 ± 0.22

Table 3:
Weight C1 C2 C3 Q1 Q2
Egg Shell 6.92 ± 0.84 7.21 ± 0.86 8.84 ± 1.43 6.5 ± 0.26 6.03 ± 0.91
Egg content 43.28 ± 1.75 48.22 ± 1.75 50.18 ± 3.03 35.4 ± 2.62 31.99 ± 4.48

C1: Chicken egg from the normal market brand Keskinoğlu


C2: Chicken organic egg from the normal market brand Likya
C3: Chicken egg from a village in Istanbul
Q1: Quail egg brand Güres from Şok Market
Q2: Quail egg brand Güres from BİM market
According to the results of chicken eggs that were obtained from 3 different sources, C1 were
normal eggs from market, C2 were organic eggs from market and C3 were obtained from a
village in Istanbul , and after comparing the results we can see that the Shell test for whole
samples for total count were possitive, with a noticable high number from C3.
For Salmonella and E. Coli tests for Shells we can also see a high possitive result from the
village eggs compared to the other two types of eggs.

For Quail eggs, both of the samples were obtained from the same brand but different markets,
but we can see a that the in Shell tests for Q2 eggs is highly possitive compared to Q1, for total
count and Salmonella while E.coli were too few to count for both samples.

For the chiecken eggs content ( yolk and White) samples there were no possitive results except
for the total count and E.coli tests for Village egg samples. And the same results were observed
form Quail eggs samples beside total count, E.coli were only found in the Q2 samples.
Disscussion:

For the chicken egg samples we can assume that the cleaning process of normal egg from market
C1 dicreased the microbial load in the Shell which subsequently effected the microbial load in
the egg content.

Also finding E.coli in the Shell is a normal thing for organic and Village eggs since they are
exposed to strong cleaning processes compared to the normal eggs, while finding E.coli in egg
content could be because it was migrating from the Shell.

For the quail egg, for the first samples the microbial load were rerlatively low, but in the second
samples it increased, and we assume there were a difference in the results and it could be due to
sample putting method, since in the first sample we used the Pour Agar method while in the
second sample we used ready to use agar.

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