Deterioration of Soiled Eggs Stored at Room Temperature

نویسندگان

چکیده

Poultry eggs serve as food and for reproduction, their quality depends on physical chemical composition. Contamination can occur during egg development or after laying. Microorganisms, such bacteria fungi, play a role in spoiling the content due to mobility, ability penetrate shell membranes, resistance growth inhibitors, enzymatic activities that break down nutrients fluids. This research aimed identify specific microorganisms responsible degrading dirty stored at room temperature. Samples of recently laid eggs, clean soiled, were obtained from chicken farm analyzed Rufus Giwa Polytechnic's Science Laboratory Technology Department. The kept temperature laboratory four weeks, with microbial deterioration monitored weekly. Nutrient agar (NA), salmonella-shigellosis agar, potato dextrose (PDA) used culture. Eight isolates, including Escherichia coli, Staphylococcus saprophyticus, Bacillus subtilis, Klebsiella pneumonia, Enterobacter spp., Proteus Pseudomonas aeruginosa, were found. soiled samples had bacterial counts 11.3x10^3cfu/g fungal 4.1x10^3cfu/g which increases week progresses. Moisture shell's surface promoted growth, leading contamination degradation To prevent pathogenic spread, it is advised use battery cages fresh droppings litter maintain regular cleaning hygiene enclosures.

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ژورنال

عنوان ژورنال: International Journal of Applied Agricultural Sciences

سال: 2023

ISSN: ['2469-7885', '2469-7877']

DOI: https://doi.org/10.11648/j.ijaas.20230904.12