The Microbial Burden of Pseudomonas Species in Different Types of Table Eggs in Egypt

Microbial food safety of eggs has not been thoroughly investigated in Egypt. Pseudomonas species are among the most ubiquitous bacteria in the environment that may also contaminate eggs. To investigate the microbial burden of Pseudomonas species in eggs, one hundred composite samples (6 eggs in each) of table hen and duck eggs were prepares after they were collected from different shops and supermarkets in Dakahliya governorate, Egypt. Pseudomonas species were isolated and identified using microscopic examination, biochemical tests. Pseudomonas organisms were detected in 28, 24, 8 and 64% of egg contents and in 8, 44, 24 and 28% of egg shells of brown shell hen eggs white shell hen eggs, Baladi hen eggs and duck eggs, respectively. The mean viable count of Pseudomonas was higher in duck eggs and Baladi hen eggs that were home produced, than in white shell hen eggs, brown shell hen eggs that were commercially produced. The recovery rate of these bacteria was enhanced by using enrichment technique, resulting in higher recovery from commercially produced eggs than in home produced ones. This may by due to washing procedure applied on commercial eggs. P. fluorescens, P. cepacia, P. putida and P. aeruginosa were isolated from table hen and duck eggs, which indicate that these eggs and more prone to spoilage, especially considering their storage at room temperature in shops and supermarkets in Egypt. P.aeruginosa isolates were then verified by colony PCR method that showed high accuracy for detection of P. aeruginosa in table egg samples than conventional one, suggesting that the test is a more efficient tool for the quality control of egg production.