Bacteriological evaluation of quail eggs from different farms in Egypt | ||||
| Egyptian Journal of Food Safety | ||||
| Article 20, Volume 5, Issue 1, 2018, Page 191-201 | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/ejfsj.2018.157111 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Rana Abd El-kader; Mahmoud Abd El-Latef; Mohamed El-Sherbini; Ahmed El-Gamal | ||||
| Abstract | ||||
| Bacterial contamination of Japanese quail eggs (Coturnix coturnix) possibly affects quality of eggs and transmits pathogens that cause food borne infection or intoxication to consumers. Six hundred quail eggs which represented 100 composite samples (each one sample consisted of 6 eggs) were randomly collected from different farms in Egypt. The egg shells and contents were examined bacteriologically. The obtained results showed that average values of Total Bacterial Count, Enterobacteriaeae and Coliforms in egg shell samples were 1.4x105, 3.7x102 and 2.2x102 cell/ ml respectively. But in egg contents, the corresponding counts were (5.5 x103, 8.0 x10 and 1.9x10 cell/ml). Prevalence of Salmonella from the quail egg samples was 9 % (shell) and 2% (content). However, the prevalence of E. coli in quail eggs samples was 11 % (shell) and 3% (content). After biochemical and serological examination, 13 strains of Salmonella were positive, the most frequent species were S. Entertitidis, S.Typhimurium and S.kentuckey. While 16 strains of E. coli were isolated and belonged to EPEC, ETEC, EHEC pathotypes. PCR was done to detect some virulent genes of Salmonella as invA, STn and avrA genes. The results revealed that all strains were positive for these genes. So consumers must avoid consumption of raw quail eggs. | ||||
| Keywords | ||||
| Quail eggs; contamination; Salmonella; virulent genes | ||||
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