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Deterioration of Soiled Eggs Stored at Room Temperature

Received: 22 May 2023     Accepted: 6 July 2023     Published: 24 July 2023
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Abstract

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

Published in International Journal of Applied Agricultural Sciences (Volume 9, Issue 4)
DOI 10.11648/j.ijaas.20230904.12
Page(s) 100-105
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Poultry, Soiled Eggs, Clean Eggs, Deterioration, Fungi and Bacteria

References
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Cite This Article
  • APA Style

    Modupe Esther Adeolu, Olayinka Hannah Asolo, Olamide Tawa Owolabi. (2023). Deterioration of Soiled Eggs Stored at Room Temperature. International Journal of Applied Agricultural Sciences, 9(4), 100-105. https://doi.org/10.11648/j.ijaas.20230904.12

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    ACS Style

    Modupe Esther Adeolu; Olayinka Hannah Asolo; Olamide Tawa Owolabi. Deterioration of Soiled Eggs Stored at Room Temperature. Int. J. Appl. Agric. Sci. 2023, 9(4), 100-105. doi: 10.11648/j.ijaas.20230904.12

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    AMA Style

    Modupe Esther Adeolu, Olayinka Hannah Asolo, Olamide Tawa Owolabi. Deterioration of Soiled Eggs Stored at Room Temperature. Int J Appl Agric Sci. 2023;9(4):100-105. doi: 10.11648/j.ijaas.20230904.12

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  • @article{10.11648/j.ijaas.20230904.12,
      author = {Modupe Esther Adeolu and Olayinka Hannah Asolo and Olamide Tawa Owolabi},
      title = {Deterioration of Soiled Eggs Stored at Room Temperature},
      journal = {International Journal of Applied Agricultural Sciences},
      volume = {9},
      number = {4},
      pages = {100-105},
      doi = {10.11648/j.ijaas.20230904.12},
      url = {https://doi.org/10.11648/j.ijaas.20230904.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20230904.12},
      abstract = {Poultry eggs serve as food and for reproduction, and their quality depends on their physical and chemical composition. Contamination can occur during egg development or after laying. Microorganisms, such as bacteria and fungi, play a role in spoiling the egg content due to their mobility, ability to penetrate the egg shell and membranes, resistance to growth inhibitors, and enzymatic activities that break down nutrients in the egg fluids. This research aimed to identify the specific microorganisms responsible for degrading dirty eggs stored at room temperature. Samples of recently laid eggs, clean and soiled, were obtained from a chicken farm and analyzed at Rufus Giwa Polytechnic's Science Laboratory Technology Department. The eggs were kept at room temperature in the laboratory for four weeks, with microbial deterioration monitored weekly. Nutrient agar (NA), salmonella-shigellosis agar, and potato dextrose agar (PDA) were used for culture. Eight isolates, including Escherichia coli, Staphylococcus saprophyticus, Bacillus subtilis, Klebsiella pneumonia, Enterobacter spp., Proteus spp., and Pseudomonas aeruginosa, were found. The soiled egg samples had bacterial counts of 11.3x10^3cfu/g and fungal counts of 4.1x10^3cfu/g which increases as the week progresses. Moisture on the egg shell's surface promoted microbial growth, leading to egg contamination and degradation at room temperature. To prevent pathogenic spread, it is advised to use battery cages to prevent fresh droppings on litter and maintain regular cleaning and hygiene in the enclosures.},
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Deterioration of Soiled Eggs Stored at Room Temperature
    AU  - Modupe Esther Adeolu
    AU  - Olayinka Hannah Asolo
    AU  - Olamide Tawa Owolabi
    Y1  - 2023/07/24
    PY  - 2023
    N1  - https://doi.org/10.11648/j.ijaas.20230904.12
    DO  - 10.11648/j.ijaas.20230904.12
    T2  - International Journal of Applied Agricultural Sciences
    JF  - International Journal of Applied Agricultural Sciences
    JO  - International Journal of Applied Agricultural Sciences
    SP  - 100
    EP  - 105
    PB  - Science Publishing Group
    SN  - 2469-7885
    UR  - https://doi.org/10.11648/j.ijaas.20230904.12
    AB  - Poultry eggs serve as food and for reproduction, and their quality depends on their physical and chemical composition. Contamination can occur during egg development or after laying. Microorganisms, such as bacteria and fungi, play a role in spoiling the egg content due to their mobility, ability to penetrate the egg shell and membranes, resistance to growth inhibitors, and enzymatic activities that break down nutrients in the egg fluids. This research aimed to identify the specific microorganisms responsible for degrading dirty eggs stored at room temperature. Samples of recently laid eggs, clean and soiled, were obtained from a chicken farm and analyzed at Rufus Giwa Polytechnic's Science Laboratory Technology Department. The eggs were kept at room temperature in the laboratory for four weeks, with microbial deterioration monitored weekly. Nutrient agar (NA), salmonella-shigellosis agar, and potato dextrose agar (PDA) were used for culture. Eight isolates, including Escherichia coli, Staphylococcus saprophyticus, Bacillus subtilis, Klebsiella pneumonia, Enterobacter spp., Proteus spp., and Pseudomonas aeruginosa, were found. The soiled egg samples had bacterial counts of 11.3x10^3cfu/g and fungal counts of 4.1x10^3cfu/g which increases as the week progresses. Moisture on the egg shell's surface promoted microbial growth, leading to egg contamination and degradation at room temperature. To prevent pathogenic spread, it is advised to use battery cages to prevent fresh droppings on litter and maintain regular cleaning and hygiene in the enclosures.
    VL  - 9
    IS  - 4
    ER  - 

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Author Information
  • Department of Animal Health and Production Technology, Rufus Giwa Polytechnic, Owo, Nigeria

  • Department of Animal Health and Production Technology, Rufus Giwa Polytechnic, Owo, Nigeria

  • Department of Animal Health and Production Technology, Rufus Giwa Polytechnic, Owo, Nigeria

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