Microbiological Quality of Table Eggs Sold at Different Sales Location

Fatma Yenilmez; Ayşen Bulancak

doi:10.36846/CJAFS.2020.25

Microbiological Quality of Table Eggs Sold at Different Sales Location

Abstract

In this study, we will compare the microbiological quality of table eggs and aim to shed light on consumer preferences in terms of egg safety. Totally 150 eggs randomly selected and grouped into three groups from 225 eggs which have been purchased 5 different market+brand (in cooler cabinet), grocery+brand (open) and bazaar (village egg). A total number of Mesophilic Aerobic Bacteria (TMAB), total mold-yeast, Enterobacteriaceae and Salmonella spp. loads were determined by using commercial kits. According to the research results, market eggs shell had the lowest load in terms of TMAB and Mold-Yeast (P≤0.05), but higher Enterobacteriaceae load (P>0.05). Salmonella spp. determined in one sample from the village and 2 samples from grocery eggs, but none from market eggs. TMAB and total mold-yeast amount were found to be highest in village egg albumens. Market egg albumens and yolk samples were detected free from microorganisms. The results of the analysis show that it would be more safety to prefer market eggs from the cooler cabinets with cold chains. It is necessary to be more careful about village egg consumption because of their microorganism load which can penetrate into eggs by outdoor sale conditions like heat and moisture.

Keywords

References

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Details

Primary Language

English

Subjects

Zootechny (Other)

Journal Section

Research Article

Authors

Fatma Yenilmez ^*
0000-0001-5470-7974
Türkiye

Ayşen Bulancak
0000-0002-4324-9063
Cyprus

Publication Date

December 29, 2020

Submission Date

December 8, 2020

Acceptance Date

December 16, 2020

Published in Issue

Year 2020 Volume: 35 Number: 2

DOI

https://doi.org/10.36846/CJAFS.2020.25

IZ

https://izlik.org/JA67ZY72ZA

Cite

RIS / Bibtex

APA

Yenilmez, F., & Bulancak, A. (2020). Microbiological Quality of Table Eggs Sold at Different Sales Location. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 35(2), 115-124. https://doi.org/10.36846/CJAFS.2020.25

AMA

1.Yenilmez F, Bulancak A. Microbiological Quality of Table Eggs Sold at Different Sales Location. Çukurova J. Agric. Food. Sciences. 2020;35(2):115-124. doi:10.36846/CJAFS.2020.25

Chicago

Yenilmez, Fatma, and Ayşen Bulancak. 2020. “Microbiological Quality of Table Eggs Sold at Different Sales Location”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 35 (2): 115-24. https://doi.org/10.36846/CJAFS.2020.25.

EndNote

Yenilmez F, Bulancak A (December 1, 2020) Microbiological Quality of Table Eggs Sold at Different Sales Location. Çukurova Tarım ve Gıda Bilimleri Dergisi 35 2 115–124.

IEEE

[1]F. Yenilmez and A. Bulancak, “Microbiological Quality of Table Eggs Sold at Different Sales Location”, Çukurova J. Agric. Food. Sciences, vol. 35, no. 2, pp. 115–124, Dec. 2020, doi: 10.36846/CJAFS.2020.25.

ISNAD

Yenilmez, Fatma - Bulancak, Ayşen. “Microbiological Quality of Table Eggs Sold at Different Sales Location”. Çukurova Tarım ve Gıda Bilimleri Dergisi 35/2 (December 1, 2020): 115-124. https://doi.org/10.36846/CJAFS.2020.25.

JAMA

1.Yenilmez F, Bulancak A. Microbiological Quality of Table Eggs Sold at Different Sales Location. Çukurova J. Agric. Food. Sciences. 2020;35:115–124.

MLA

Yenilmez, Fatma, and Ayşen Bulancak. “Microbiological Quality of Table Eggs Sold at Different Sales Location”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 35, no. 2, Dec. 2020, pp. 115-24, doi:10.36846/CJAFS.2020.25.

Vancouver

1.Fatma Yenilmez, Ayşen Bulancak. Microbiological Quality of Table Eggs Sold at Different Sales Location. Çukurova J. Agric. Food. Sciences. 2020 Dec. 1;35(2):115-24. doi:10.36846/CJAFS.2020.25