الفهرس 
Physical quality evaluationOnly 14 pages are availabe for public view
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Abstract
A total of 130 random samples of eggs and egg products (Mayonnaise, coleslaw and salad dressing) samples were collected from different markets, groceries, supermarkets as well as from poultry farms and farmers in Alexandria governorate. They included commercial hen’s eggs of both native breeds and poultry farms. The samples were examined physically and microbiologically.
7.1.Physical examination:
Commercial hen’s eggs of both native breed and poultry farm revealed 100 andtable (1) and figure (1) showed that shape quality defect 20%; egg shell physical examination; 4% had miss shape ,14% had rough area and 2% had pronounced ridges, while shell quality defect showed that 23% ; 12% had dirty shell, 5% had cracked shell and 6% thin shell .
Egg content quality defect ; showed that Albumin quality defect 16%; 1% had cloudy white albumen, 2% had blood spots albumen and 13% had tainted egg albumen, while yolk quality defect 14%; 2% had spreedy yolk, 9% had sided yolk and 3% had stuck yolk, respectively.
7.2. Microbiological examination:
7.2.1. Total bacterial count:
Total bacterial count organisms could be detected in eggshells, the minimum value of total bacterial count in egg shell was 1×102 the maximum was 3.52 ×107 while mean value of 4.52×105 ± 3.82×105,with a positive percentage of 92%, respectively.
Total bacterial count organisms could be detected in egg content, the minimum value of total bacterial count in egg content was 1×10while the maximum was 1.40×104 with mean value of 1.04×104± 2.87×102 with a positive percentage of 78%, respectively.
Total bacterial count organisms could be detected in egg products, the minimum value of total bacterial count in egg product was 1×102 while the maximum was 2×102with mean value of 1.25 x 102 ± 2.5x 10 with a positive percentage of 23%, respectively.
7.2.2. Staphylococcus aureus count:
The minimum value of Staphylococcus aureus count in egg shell was 1×102 while the maximum was 6×104 with a mean value of 4.35 x 103 ± 1.05 x 103 with percentage of 82%, respectively.
The minimum value of Staphylococcus aureuscount in egg content was 1×10while the maximum was 5.90×102 with a mean value of 1.19 x 102 ± 1.6 x 10 with percentage of 32%, respectively.
The minimum value of Staphylococcus aureusin egg product was 1 x 102 while the maximum was 4 x 102 with mean value of 1.71 x 102 ± 4.2 x 10 with a positive percentage of 13%, respectively.
7.2.3. Coliforms count:
Coliforms count could be detected in egg shell, The minimum value of Coliforms in egg shell was 1×102 the maximum was 2 ×104 while mean value of 2.7×103 ± 8.61×102,with a positive percentage of 30% , respectively.
Coliforms count could be detected in egg content, The minimum value of Coliforms count in egg content was 1×10while the maximum was 1.24×103 with mean value of 2.11×102 ± 7.97×10 with a positive percentage of 19%, respectively.
It is evident from Table (3) Figure (3 ) that the minimum value of Coliforms in egg products was 1×102 the maximum was 6 ×102 while mean value of 2.50×102 ± 1.19×102,with a positive percentage of 13 %, respectively.
7.2.3.1. Types of isolated Coliforms:
Results presented in Table (11) and Fig. (11) showed that the isolated Coliforms in egg shell, egg content and egg product, wereEscherichia coli ( 12, 10.00 and 6.66%); Klebsiellaoxytoca (9, 4.00 and 3.33 %); Klebsiella pneumonia (7.00 , 3.00 and 6.66 %); Klebsiellaozaenae ( 6.00 , 5.00 and 6.66 % ); Citrobacterfreundii (10.00 , 5.00 and 10.00 %); Citrobacterdiversus ( 9.00 , 4.00 and 6.66 % ); Enterobacter cloacae ( 11.00 , 5.00 and 6.66 %) and Enterobacteraerogenes ( 5.00 , 0.00 and 6.66 % ),respectively.
7.2.4. Isolation and identification of Salmonella.
Salmonellae failed to be detected from egg shell, egg content and egg products of the examined samples.
7.2.5 Yeast and mould count.
Yeast and mouldcount could be detected in egg shell, The minimum value of Yeast and mould in egg shell was 1×102 the maximum was 1.7 ×104 while mean value of 1.3×103 ± 3.31×102,with a positive percentage of 70% , respectively.
Yeast and mouldcount could be detected in egg content, The minimum value ofYeast and mouldcountcount in egg content was 1×10while the maximum was 2.50×102 with mean value of 4.00×102 ± 0.63 ×10 with a positive percentage of 29%, respectively.
It is evident from Table (5) Figure (5 ) that the minimum value of Yeast and mouldin egg products was 1×102 the maximum was 6 ×102 while mean value of 2.77×102 ± 3.4 ×10,with a positive percentage of 20 %, respectively.
7.2.5.1. Incidence of moulds:
The isolated mould in egg shell, content and egg products,Alternariaspp were (14.00, 10.00 and 2.00 % ) ; Aspergillusflavus (5.00, 1.00 and 1.00 % ); Aspergillus fumigates (2.00,3.00 and 1.00 % ); Aspergillusniger ( 14.00, 8.00 and 1.00 % ); Aspergillusterreus ( 3.00, 1.00 and 1.00 % ); Cladosporium spp. ( 3.00,6.00 and 4.00 %); Fusariumsolonia ( 2.00,0.00 and 0.00 % ) and Fusariumtabacenium ( 3.00,0.00 and 0.00 % ),Penicilliumspp.(15.00,8.00 and 2% )and Rhizopus spp. ( 3.00, 2.00 and 0.00 %),respectively.
7.2.5.2. Incidence of yeast:
The isolated mould in egg shell, content and egg products,Candida albicans were ( 3.00, 2.00 and 3.33 % ); Candida krusei( 2.00, 2.00 and 3.33 % ); C. pseudotropicalis(1.00, 0.00 and 3.33 % ) and Candida tropicalis(1.00, 1.00 and 3.33 %) and Rhodotorula spp. ( 2.00, 10.00 and 3.33 %), respectively.
7.2.6. Screening of Aspergillusflavusfor aflatoxin B1 production:
In the egg samples, the results present in Table (14) reveal that the minimum value of level of aflatoxin B1 in egg shell was 17 while maximum was 59 with a mean value of 33.75 ± 9.57 with percentage of toxigenic ASP. Flavus 40%, respectively.
The minimum value of level of aflatoxin B1 in egg content was 10 while maximum was 47 with a mean value of 25.8 ± 7.02 with percentage of toxigenic ASP. Flavus 62.5%, respectively.
The minimum value of level of aflatoxin B1 in egg product was 14 while maximum was 47 with a mean value of 28.3 ± 9.76 with percentage of toxigenic ASP. Flavus42.9%, respectively.
The public health importance of isolated organisms as well as the suggested measures for improving the egg quality was discussed.