Abstract :
This paper presents the degree of contamination of table eggs with bacteria of the genus Staphylococcus, E-coli, Salmonella, Streptococcus and Clostridia taking into account the source of the eggs. The results of the study indicate a relatively high degree of contamination of table eggs with Staphylococcus bacteria and enterobacteriaceae both in yolk and on egg shell. The study included inspection, examination of brown eggs, gathered in winter and summer seasons from local markets, the origin the bacteria diagnosed by cultural, microscopic examination and biochemical tests methods. Results referred that bacteria were the main organism contaminate the egg 95% and fungi were 5%, we focused here on bacterial growth. Contamination ratio was; Staphylococcus 75%, enterobacteriaceae 20% (E-coli 9% and salmonella 11%) and 4.9% streptococcus and 0.1 clostridium perfringens. Smears are taken from egg shell and yolk, bacterial growth concentrate on shell in winter at 100 % while yolk 0%, in summer the growth was equal 50%-50% in both egg shell and yolk.
