A comparative study between organic and conventional table eggs

A total of 300 random samples of organic and conventional eggs (150 of each) were obtained from supermarkets in Assiut city, Egypt from July to December, 2014. Thirty batches of eggs from each type were examined. Each batch comprised 5 eggs (one from each for bacteriological examination and detection of antibiotic residues). In organic eggs, all samples [30] (100 %) were contaminated with bacteria and the total bacterial counts / shell and ml of albumen and yolk egg samples ranged from 3.6 x 102, 1.5 x 101 and > 101 to 2.7 x 104, 4.3 x 102 and 4.8 x 101 with average counts of 6.4 x 103, 6 .6 x 101 and 2.8 x 101 cfu, respectively. The highest frequency distribution was 16 (53.33 %), 21(70 %) and 25 (83.33 %) lied within the ranges of 103-, 101- and 101- cfu in shell and ml of albumen and yolk of organic egg samples, respectively. In conventional eggs, all samples [30] (100 %) were contaminated with bacteria and total bacterial counts / shell and ml of albumen and yolk samples ranged from 4.7 x 101, , 1.6 x 101 and 1.1 x 101 to 2.2 x 103, 2.8 x 101and 1.9 x 101 with average counts of 7.4 x 102, 1.9 x 101 and 1.5 x 101 cfu, respectively. The highest frequency distribution was 15 (50 %), 30 (100 %) and 30 (100 %) lied within the ranges of 102_, 101_and 101_ cfu / shell and ml of albumen and yolk of conventional egg samples, respectively. All organic egg samples were free from antibiotics, but only 3 samples (10 %) of conventional eggs were contaminated by antibiotics. The health importance of organic and conventional eggs, methods of contamination by antibiotics and methods of control are discussed. تم جمع عدد 300 عينة عشوائية من البيض العضوي و التقليدي بواقع 150 عينة لكل منهما من محلات السوبر ماركت بمدينة أسيوط في الفترة من يوليو حتى ديسمبر 2014 بواقع 30 مجموعة لكل منهما كل مجموعة ممثلة ب 5 بيضات و تم فحصهما لتقدير العدد الكلي للبكتيريا في كل من قشرة و بياض و صفار البيض و كذلك بقايا المضادات الحيوية بها. في البيض العضوي كانت جميع العينات ملوثة بالبكتيريا (100 %) و العدد الكلي للبكتيريا في قشرة و زلال و صفار البيض تراوحت بين 3.6 * 210 و 1.5 * 110 و < 110 إلى 2.7 * 410 و 4.3 * 210 و 4.8 * 110 بمتوسط 6.43 * 310 و 1.56 * 110 و 2.8 * 110 / مل على التوالي. و كان أعلى معدل انتشار بعدد 16 (53.33 %) و 21 (70 %) و 25 (83.33 %) يتراوح بين أكثر 110 و 310 و 110 من / مل من قشرة و زلال و صفار البيض تراوحت بين 4.7 * 110 و 1.6 * 110 و 1.1 * 110 إلى 2.2 * 310 و 2.8 * 110 و 1.9 * 110 بمتوسط 7.4 * 210، 1.9 * 110 و 1.5 * 110 / مل على التوالي. و كان أعلى معدل انتشار بعدد 15 (50 %)