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Journal articles on the topic 'Table eggs'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Abed, S. A. "Bacterial Contamination in the Components of the Chickens' Eggs." Iraqi Journal of Veterinary Medicine 31, no. 1 (2020): 62–69. http://dx.doi.org/10.30539/iraqijvm.v31i1.805.

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In 120 hen eggs ( local eggs , hatching eggs and table eggs ) a bacteriologicalpollution with high rate was observed by isolating 427 bacterial isolates fromwhich 199 isolates related to the egg's shell , 117 isolates related to albumen sac,and 111 isolates related to yolk sac .The Salmonella ssp isolates were the greater number (142 isolates) ,Echerichia coli ( 138 isolates ) , Streptococcus ssp ( 89 isolated) and latelyStaphylococcus ssp ( 58 isolates ) which was never isolated from internal eggcomponents (Albumen Sac and yolk sac) .The study explains that the shell of the egg is more contam

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2

Fawzi, A. T., and R. T. Alwasity. "AN ECONOMIC ANALYSIS OF THE FACTORS AFFECTING EGGS IMPORTING IN IRAQ FOR THE PERIOD (2003 – 2018 (AND PREDECTION THE EGGS IMPORTING FOR THE PERIOD (2019 – 2025)." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 52, no. 3 (2021): 675–81. http://dx.doi.org/10.36103/ijas.v52i3.1357.

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This study aimed to determine the most important factors affecting importing of table eggs in Iraq for the period 2003 - 2018. To achieve the objectives the analysis phase was divided into two parts, the first was to measure factors affecting the importing of table eggs in order to obtain a mathematical relationship between the dependent variable (imports) and the independent variables represented by the local price of table eggs and the price limits for table eggs, the exchange rate, the national income, the population, the local production of table eggs, and the number of table egg projects.

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3

Chekh, Oleksandr, Olga Bordunova, Vadym Chivanov, Evgenia Yadgorova, and Larisa Bondarchuk. "Nanocomposite coatings for hatching eggs and table eggs." Open Agriculture 6, no. 1 (2021): 573–86. http://dx.doi.org/10.1515/opag-2021-0046.

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Abstract Theoretical and applied aspects of the concept of using biomimetic protective coatings GREEN ARTICLE (ARTIficial cutiCLE) in the poultry industry, namely in the production of table and hatching eggs, are developed. The basic matrix component of the protective coatings GREEN ARTICLE is chitosan, an environmentally friendly, inexpensive, and harmless material. It is experimentally proved that electrochemical and ultrasonic technologies for modifying a solution of chitosan in peroxide compounds (peracetic acid and hydrogen peroxide) with nanoparticles of oxides like titanium, iron, zinc,

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Chekh, Oleksandr, Olga Bordunova, Vadym Chivanov, Evgenia Yadgorova, and Larisa Bondarchuk. "Nanocomposite coatings for hatching eggs and table eggs." Open Agriculture 6, no. 1 (2021): 573–86. http://dx.doi.org/10.1515/opag-2021-0046.

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Abstract Theoretical and applied aspects of the concept of using biomimetic protective coatings GREEN ARTICLE (ARTIficial cutiCLE) in the poultry industry, namely in the production of table and hatching eggs, are developed. The basic matrix component of the protective coatings GREEN ARTICLE is chitosan, an environmentally friendly, inexpensive, and harmless material. It is experimentally proved that electrochemical and ultrasonic technologies for modifying a solution of chitosan in peroxide compounds (peracetic acid and hydrogen peroxide) with nanoparticles of oxides like titanium, iron, zinc,

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Djokić, Nemanja, Nikola Čobanović, Nedjeljko Karabasil, Nevena Grković, Ivan Vićić, and Branko Suvajdžić. "Quality of table eggs in relation to shell colour." Veterinarska stanica 54, no. 2 (2022): 171–84. http://dx.doi.org/10.46419/vs.54.2.5.

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The present study evaluated the quality of table eggs in relation to shell colour. The study was conducted on 60 table eggs with shells coloured white, green, blue and brown (15 eggs per colour) obtained from laying hens from the same backyard farm. The following external quality traits of table eggs were measured: egg weight, percentage of dirty and cracked eggs, egg width and length, egg shape index, eggshell colour, eggshell weight and percentage, and eggshell thickness. The following internal quality indicators of table eggs were determined: albumen weight and percentage, albumen pH value,

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Muhammad, Nagham Rahman, Firas Arhim Ibrahim, and Osamah Kadhim Jbara. "Study of the Factors Affecting the Import Demand for Table Eggs in Iraq for the Period (2003-2022)." IOP Conference Series: Earth and Environmental Science 1371, no. 10 (2024): 102013. http://dx.doi.org/10.1088/1755-1315/1371/10/102013.

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Abstract The research aimed to conduct an economic and econometric analysis of table egg imports by analyzing some of the variables that affect the imported quantities of table eggs during the research period, where the import of table eggs constituted a large proportion after the year 2003. The research concluded that the demand for imports of table eggs was affected. Positively, the gross domestic product has increased, which has increased significantly in recent years as a result of the rise in global oil prices and because of the lack of controls that limit imports or regulate their work.

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7

Pavlovski, Z., Z. Skrbic, and M. Lukic. "Table eggs of known origin and guaranteed quality: Brand egg." Biotehnologija u stocarstvu 23, no. 5-6-1 (2007): 485–95. http://dx.doi.org/10.2298/bah0701485p.

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The fact that most of consumers according to polls and questionnaires in our country, value the most freshness of eggs, and that at the same time they are not satisfied with it, there is necessity to provide guaranteed fresh eggs of high quality. Similar situation in other countries and cities in Serbia has induced some of producers of table eggs to develop production programs and marketing of eggs of known origin and guaranteed quality. Table eggs are produced and sold according to demands of consumers with integrated control system based on two EU Directives (No 1907/90 and No 1274/91). Prog

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8

Bennett, D. C., and K. M. Cheng. "Selenium enrichment of table eggs." Poultry Science 89, no. 10 (2010): 2166–72. http://dx.doi.org/10.3382/ps.2009-00571.

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9

Hisasaga, Cirenio, Sara E. Griffin, and Katy J. Tarrant. "Survey of egg quality in commercially available table eggs." Poultry Science 99, no. 12 (2020): 7202–6. http://dx.doi.org/10.1016/j.psj.2020.09.049.

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10

Kozak, S. S., and V. G. Semenov. "Effect of shell disinfection with AQUALYTE (NEUTRAL ANOLYTE) on inactivation of Salmonella enteritidis and quality of edible eggs." IOP Conference Series: Earth and Environmental Science 935, no. 1 (2021): 012039. http://dx.doi.org/10.1088/1755-1315/935/1/012039.

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Abstract The results of studies, conducted by a number of scientists, prove that chicken eggs can cause food poisoning, as well as poultry. To prevent foreign microfloraingress into egg products, scientists have developed a number of methods aimed at the pathogenic microflora inactivation on the surface of the table eggs shells; nevertheless, the search for new methods is an urgent task. The article describes the results of the studies on the effect of disinfecting the shells of table eggs using AQUALYTE NEUTRAL ANOLYTE (NA) on the eggs quality. NA disinfecting activity was studied using cambr

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11

Buriak, Ruslan, Maryna Rudenko, and Ihor Chornodid. "MARKETING RESEARCH OF TABLE EGGS MARKET." Baltic Journal of Economic Studies 4, no. 4 (2018): 69–75. http://dx.doi.org/10.30525/2256-0742/2018-4-4-69-75.

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The object of research is the market for Ukrainian table eggs. Having analysed the domestic market for table eggs, the main trends are found there. The dynamics of the consumption of table eggs in our country over the last few years and the factors that have the greatest impact are studied. The aim of the article. The research is to analyse and assess the condition of the table eggs market. Methodology. The study was conducted using a systematic approach, using methods of economic-statistical, logical, and functional analysis. The factors that influence the level of competition of domestic ent

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12

Stojčić, Mirjana Đukić, Lidija Perić, and Sava Spiridonović. "Quality of Table Eggs from Different Production Systems." Contemporary Agriculture 72, no. 1-2 (2022): 38–42. http://dx.doi.org/10.2478/contagri-2023-0006.

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Summary The production system is one of the most significant factors influencing internal and external egg quality. Due to concerns for the welfare of laying hens, and on the basis of Council Directive 1999/74/EC, EU countries banned conventional cages, so it is necessary to determine the influence of alternative systems on the external and internal quality traits of table eggs. Consumers believe that organic eggs are healthier than eggs from the conventional production systems. In addition, consumer awareness of the welfare of laying hens has been raised in the last few decades. This research

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Vinayananda, C. O., Mohamed Nadeem Fairoze, C. B. Madhavaprasad, and Nagappa S. K. "Simultaneous detection of food safety hazards (Salmonella enterica and Listeria monocytogenes) in table eggs using multiplex PCR." Issue 2 (November - December) 1, no. 2 (2020): 98–103. http://dx.doi.org/10.51128/jfas.2020.a018.

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Abstract: Foods are analyzed for food safety hazards in order to comply with food safety standards. Among food-borne pathogens Salmonella enterica and Listeria monocytogenes are recognized as major foodborne pathogens of public health significance worldwide. In the present study, multiplex polymerase chain reaction (mPCR) was used to screen for S. enterica and L. monocytogenes in table eggs collected from different markets (840 eggs). Pooled egg samples categorized as commercial and backyard eggs based on the source of collection. Collected eggs were screened for S. enterica and L. monocytogen

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Kralik, Gordana, Olivera Galović, Polonca Margeta, Danica Hanžek, Manuela Grčević, and Zlata Kralik. "Enrichment of table eggs with lutein." Poljoprivreda 26, no. 1 (2020): 56–63. http://dx.doi.org/10.18047/poljo.26.1.8.

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For the enrichment of eggs with lutein, a marigold flower extract – MFE (Tagetes erecta L.) was used. The two groups of laying hens were involved in the study – the control group (C) and the experimental group (E), respectively. The laying hens of the control group were fed by the lutein‐free mixture, while the laying hens’ E group consumed the mixture with the 3 g/kg of lutein. The laying hens’ feeding lasted for 31 days, after which the quality of eggs (i.e., the shape index, egg weight and the egg main parts, shell strength and thickness, Haugh units – HU, egg white height, egg yolk color,

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15

Moataz, Samaa, Nagah Saad, and Tawfik El-Bassiony. "Detection of Coliforms in table eggs." New Valley Veterinary Journal 1, no. 2 (2021): 1–7. http://dx.doi.org/10.21608/nvvj.2021.194340.

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16

Reshetylo, L. I. "Ostrich table eggs: nutritional value, storage." Herald of Lviv University of Trade and Economics. Technical sciences, no. 22 (2019): 52–57. http://dx.doi.org/10.36477/2522-1221-2019-22-09.

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17

Azanza, Maria Patricia, Dominic Panaligan, and Bryan Kenneth Desierdo. "Characterization of Dirt on White-Shelled Table Eggs through Image Analysis [RESEARCH NOTE]." Philippine Agricultural Scientist 104, no. 4 (2021): 428–29. https://doi.org/10.62550/dy07036021.

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The study reports the laboratory-scale use of image analysis to categorize dirty white-shelled table eggs. Data generated from image analysis were subjected to statistical analysis and compared with established standards categorizing dirty white-shelled table eggs for washing and sanitation or for use in food processing. The average Quartile 1 (2.49%) and Quartile 3 (9.28%) values of percent surface dirt were found to be proximate to quality standard guidelines values of ≤ 3.12% and < 10% from USDA (2000) and PNS (2005), respectively. These limits were recommended as possible guidelines for

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18

Bertechini, Antonio Gilberto, and Helenice Mazzuco. "The table egg: a review." Ciência e Agrotecnologia 37, no. 2 (2013): 115–22. http://dx.doi.org/10.1590/s1413-70542013000200001.

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This present review intends to provide information and update the reader about diverse aspects of quality and consumption of eggs, the variation among consumer preference worldwide emphasizing the upper status this food represents as source of essential nutrients for human health. This review mainly focus on topics regarding production and quality of table eggs, emphasizing some aspects of the egg market, trend in egg intake and consumers perceptions regarding egg content and nutritious values. Additionally, results from specific studies that provide new findings about the role of enrichment e

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19

ADESIYUN, ABIODUN, NKECHI OFFIAH, VICTORIA LASHLEY, NADIRA SEEPERSADSINGH, SHELLY RODRIGO, and KARLA GEORGES. "Prevalence of Antimicrobial Residues in Table Eggs in Trinidad." Journal of Food Protection 68, no. 7 (2005): 1501–5. http://dx.doi.org/10.4315/0362-028x-68.7.1501.

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The prevalence of antimicrobial residues in pooled table eggs from layer farms, shopping malls, and supermarkets in Trinidad was determined. A total of 23 layer farms and 14 shopping malls were sampled twice, 1 month apart, whereas 102 supermarkets were each sampled once. For each farm, 25 eggs were randomly collected and pooled to constitute a composite sample, whereas six eggs from each farm source available at sale outlets were randomly sampled from malls and supermarkets to constitute a composite sample. Questionnaires were administered at the farms to determine the occurrence of risk fact

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20

Perić, Lidija, Mirjana Đukić Stojčić, and Siniša Bjedov. "Effect of Production Systems on Quality and Chemical Composition of Table Eggs." Contemporary Agriculture 65, no. 3-4 (2016): 27–31. http://dx.doi.org/10.1515/contagri-2016-0014.

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SummaryProduction system is one of the most important factors which have an effect on egg quality. In recent years consumers have paid more attention to the housing system in which eggs are produced with a significant increase of their interest in organic and functional food. Some consumers perceive omega-3 enriched eggs and free range eggs as beneficial for their health. Therefore, the aim of this work was to determine the chemical composition and the internal and external quality of eggs produced in conventional cages, free range systems and of omega-3 enriched eggs. Samples of 30 eggs from

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21

Prado, R. O. F., I. G. Tellez, M. L. J. García, L. L. E. Aldaco, and C. A. C. García. "Antibacterial activity of chitosan biofilm for the conservation of fertile and table eggs." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 72, no. 1 (2020): 208–14. http://dx.doi.org/10.1590/1678-4162-11373.

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ABSTRACT The aim of this study was to develop a chitosan biofilm against Salmonella enteritidis, for the conservation of fertile and table eggs. Two experiments were performed. Experiment 1: 400 specific pathogen-free table eggs were divided in a completely randomized design into four treatments, five replicates and each replicate with 20 table eggs. Experimental groups were assigned to control and 1, 5 and 10% chitosan treatment. The eggs were immersed in the chitosan solution. They were then exposed to Salmonella enteritidis and stored for 1, 24, 96 and 168h at 4ºC. The eggs were then washed

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22

Okiki, Pius, and Olumide Ahmed. "Preservation of Quality of Table Eggs Using Vegetable Oil and Shea Butter." International Letters of Natural Sciences 63 (May 2017): 27–33. http://dx.doi.org/10.18052/www.scipress.com/ilns.63.27.

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The poultry industry in Nigeria keeps expanding on a daily basis and it is faced with the problem of egg glut almost yearly. Most of the poultry are raised in rural environments where there is no available and avoidable power supply for egg preservation. The study was aimed at using locally available and cheap materials for preservation of eggs quality under the hot ambient temperature. The eggs were divided into three groups of 80 eggs each. The first and second groups were treated with vegetable oil (soybean oil) and shea butter, respectively, while the third group served as control. The egg

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23

Okiki, Pius, and Olumide Ahmed. "Preservation of Quality of Table Eggs Using Vegetable Oil and Shea Butter." International Letters of Natural Sciences 63 (May 25, 2017): 27–33. http://dx.doi.org/10.56431/p-4zn1w6.

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The poultry industry in Nigeria keeps expanding on a daily basis and it is faced with the problem of egg glut almost yearly. Most of the poultry are raised in rural environments where there is no available and avoidable power supply for egg preservation. The study was aimed at using locally available and cheap materials for preservation of eggs quality under the hot ambient temperature. The eggs were divided into three groups of 80 eggs each. The first and second groups were treated with vegetable oil (soybean oil) and shea butter, respectively, while the third group served as control. The egg

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24

Kopacz, Magdalena, and Aleksandra Drażbo. "Changes in the quality of table eggs depending on storage method and time." Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego 14, no. 3 (2018): 37–45. http://dx.doi.org/10.5604/01.3001.0013.5084.

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The aim of the research was to determine the changes occurring in table eggs depending on storage time at room temperature and in refrigeration conditions. The experimental material consisted of 75 eggs, which were randomly divided into five groups of 15. The first group (the control) comprised fresh eggs, which were tested on the day they were collected. The remaining 60 eggs were divided into two groups (30 eggs in each) and stored under different conditions for a period of 28 days. Eggs from the first group (I) were stored at room temperature, which was about 20°C with 50% humidity. Eggs fr

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Kasmiati, Sintje Lumatauw, and Iriani Sumpe. "UJI KUALITAS TELUR AYAM RAS DI KOTA MANOKWARI." Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) 8, no. 1 (2019): 9. http://dx.doi.org/10.30862/jipvet.v8i1.28.

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A study was conducted to evaluate table eggs in Manokwari city. A total of 300 eggs were examined for external and internal qualities. The eggs were gathered from different places: local farmer for local eggs (1 respondent), markets for imported eggs (2 respondents)), supermarkets (4 respondents), egg distributors (1 respondent), and stalls (10 respondents)). The egg examinations were done twice, first was the time when no ship for egg transport came to Manokwari (period 1) to assume that the eggs had been kept for quite long before reached the consumers and second was the time when ship for e

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26

Shahrazad M.J. Al-Shadeedi, Ther H. Ismail, Tiba T. Atiyah,. "Effect of microwave pasteurization on quality characteristics of table eggs during refrigerator storage." Alnakhla Journal of Science 13, no. 1 (2024): 1–7. https://doi.org/10.63799/ajos.13.1.8.

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An experiments were carried out at the College of Veterinary Medicine, University of Baghdad, during the period from October 26th 2023 to December 20th 2023, to study the effect of pasteurizing treatments of shell table egg using traditional Microwave oven on its quality characteristics during Zero, 1, 2, 4 and 8 weeks of refrigerator storage. A total of 120 fresh table eggs (White shell eggs) were collected from 20000 Luhman layer hens flock at Al-Amir project commercial farm, Al-Musaib city. These eggs were divided into 4 treatment of microwave pasteurization treatments which were Zero, 10,

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Gniewosz, Małgorzata, Katarzyna Pobiega, Natalia Olbryś, Karolina Kraśniewska, and Alicja Synowiec. "The Effect of Ethanol Propolis Extracts on Inhibition of Growth of Fusarium solani on Hen Eggs." Applied Sciences 13, no. 1 (2022): 315. http://dx.doi.org/10.3390/app13010315.

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The inhibition of growth of Fusarium solani mold on the shells of coated table hen eggs of a ethanol extract of propolis was investigated. Hen eggs were inoculated with F. solani spores and then coated with propolis extract at a concentration of 1, 2, 3, 5 or 10% using the spray method. Hen eggs were stored at room temperature for 28 days. Weight loss and the color of coated hen eggs were checked during storage. The color of hen eggs was tested using the CIELab method. Propolis extract was found to inhibit the growth of F. solani on hen eggshells. A reduction of three log cycles in the number

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28

Souza, Anna Cristina de Oliveira, Thiago Henrique da Silva, Thiago Bernardino, and Augusto Hauber Gameiro. "Egg pricing and labeling on supermarkets in São Paulo." Pubvet 15, no. 6 (2021): 1–8. http://dx.doi.org/10.31533/pubvet.v15n06a850.1-8.

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Brazil is a big table egg producer and consumer. Although battery cages are still the main production system in the country, growth in demand for specialty eggs can be identified from the growing availability of free-range and organic eggs in the market. The goal for this study was to report the prices of different table egg categories, varying in features such as eggshell color, package size or farming system, and to characterize the information available on labels. We investigated fifteen supermarket units, randomly distributed along the west side of the city of São Paulo, state of São Paulo

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29

Skrbic, Zdenka, Z. Pavlovski, S. Mitrovic, M. Lukic, and D. Tomasevic. "Variability of certain table egg quality traits depending on the producer and investigation year." Biotehnologija u stocarstvu 22, no. 5-6 (2006): 21–31. http://dx.doi.org/10.2298/bah0606021s.

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Interest of consumers in safety and quality of table eggs is increasing. Considering the deficit/lack of eggs from alternative systems, as well as increased production cost and other (zoo-hygienic) problems in these systems, it is necessary to improve egg quality traits in intensive production conditions. In Serbia, numerous mini farmers are main suppliers of table eggs on the market, therefore there is the issue of subjective factor, i.e. producer on the quality of egg. At the same time, objective of the paper was to investigate the changes of the egg quality traits depending on the year of i

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30

Dantas, Naiara Silva Menezes, Luciene Almeida Siqueira de Vasconcelos, Pedro de Queiroz Costa Neto, and Felipe Faccini dos Santos. "Mold species and fungi load of washed and unwashed table eggs." Acta Veterinaria Brasilica 14, no. 4 (2020): 286–90. http://dx.doi.org/10.21708/avb.2020.14.4.9480.

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Egg quality has been widely studied, mainly because defects in quality can pose risks to public health, as well as economic losses.Nevertheless, studies about fungiin eggsare scarce. The objective was to compare the fungal microbiota from washed and unwashed eggs in the rainy season and dry season of the year. This exploratory research consisted in the analysis of large size white table eggs acquired from 48 different lots. Two manufacturers were sampled considering the main characteristic of washed or unwashed eggs. From each lot, a 30-egg pack were purchased and six of those eggs were used f

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Kralik, Gordana, Zlata Kralik, Manuela Grčević, Igor Kralik, and Vesna Gantner. "Enrichment of table eggs with functional ingredients." Journal of Central European Agriculture 19, no. 1 (2018): 72–82. http://dx.doi.org/10.5513/jcea01/19.1.2025.

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Sytchevnik, Anna, and Vladimir Golovkov. "Prospects of table eggs production in Belarus." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 10, no. 3 (2010): 106–13. http://dx.doi.org/10.22630/prs.2010.10.3.38.

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Problems of development of egg production in Belarus are considered. Dynamics of volume of egg production is considered for the period of 1995-2009. Results of production and sale of eggs by integrated (mass production) poultry farms are analyzed by means of a correlation method.

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van Lith, L. A. J. T., F. F. Putirulan, and R. W. A. W. Mulder. "Pasteurization of table eggs to eliminate Salmonellae." European Poultry Science 59, no. 2 (1995): 157–60. https://doi.org/10.1016/s0003-9098(25)01352-9.

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Zhao, Q., L. Ban, J. Zheng, G. Xu, Z. Ning, and L. Qu. "Potential use of spectroscopic techniques for assessing table eggs and hatching eggs." World's Poultry Science Journal 75, no. 3 (2019): 445–56. http://dx.doi.org/10.1017/s0043933919000424.

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35

Mustafa, Alaa Abdulmajeed, Bnar Fouad Sulaiman, Hozan Ahmed Mustafa, Ihsan Towfeed Tayeb, and Gazee Rahman Muhammed. "Effect of using three types of vinegar on the quality and Shelf Life of table egg." Journal of Kerbala for Agricultural Sciences 10, no. 4 (2023): 99–107. http://dx.doi.org/10.59658/jkas.v10i4.1298.

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    The current investigation was conducted to study the effectiveness of apple, grape and lemon vinegar coating in the shelf life of table eggs stored under room and refrigerator conditions for eight weeks. Two –hundred and forty table eggs from broiler breeder 57 weeks old were taken in the field and divided into eight treatments in two conditions, each including four treatments. T1 (control group) 60 eggs, T2 (apple vinegar) 60 eggs, T3 (lemon vinegar) 60 eggs and T4 (grape vinegar) 60 eggs were studied for eight weeks to evaluate egg quality characteristics after ea

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Jisna, K. S.1 Sivaprasad M.S.2 Prasanth M. Nair3. "Enhancing Hygiene and Prolonging Shelf Life: Methods for Cleaning and Preserving Table Eggs." Trends In Agriculture Science 2, no. 7 (2023): 504–8. https://doi.org/10.5281/zenodo.8150841.

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Eggs are commonly acknowledged for their high nutritional value, as they are efficiently digested, absorbed, and utilized by the body. With their high biological value, egg proteins are often regarded as perfect proteins. Eggs are abundant in essential nutrients, with the exception of vitamin C. However, due to their perishable nature, maintaining the quality of eggs becomes a crucial factor in marketing them effectively. Although the contents of chicken eggs are sterile on laying, the shell surface may be contaminated with many micro‐organisms - on average there may be 130,000 bacteria on the

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El Ftouhy, Fatima Zahra, Saâdia Nassik, Sabrine Nacer, et al. "Bacteriological Quality of Table Eggs in Moroccan Formal and Informal Sector." International Journal of Food Science 2022 (September 24, 2022): 1–9. http://dx.doi.org/10.1155/2022/6223404.

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Eggs constitute an important part of the Moroccan diet. However, contaminated eggs can cause a serious public health problem if consumed undercooked, uncooked, or used in unpasteurized egg foodstuffs. This study was carried out to evaluate the microbial contents of eggs according to their sales sector in Morocco. For that, a total of 1770 eggs were collected from January to September 2021 from formal markets (refrigerated eggs from large shopping centers) and informal markets (eggs at ambient temperature from ambulatory sellers, street vendors, kiosks, and neighborhood stores) and transferred

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Daley, M., and TN Tolen. "Single and combined effects of oregano leaf and clove oils on the reduction of salmonella enteritidis on chicken egg shells." International Journal of Agricultural Science and Food Technology 10, no. 3 (2024): 087–93. http://dx.doi.org/10.17352/2455-815x.000211.

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Table eggs are versatile foodstuffs used in various food products. Eggs are often consumed or incorporated into other food products to enhance taste and nutrition and act as an emulsifying agent. Too often the consumption of contaminated eggs leads to foodborne illnesses in people. When whole eggs or egg products come into contact with contaminated surfaces or other contaminated eggs, pathogens can spread from one egg to another. Research has been conducted to uncover ways to protect whole eggs and their products from contamination by coating the egg’s exterior with edible coatings. Mineral oi

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LELEU, S., W. MESSENS, K. DE REU, et al. "Effect of Egg Washing on the Cuticle Quality of Brown and White Table Eggs." Journal of Food Protection 74, no. 10 (2011): 1649–54. http://dx.doi.org/10.4315/0362-028x.jfp-11-013.

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Egg washing is currently not permitted within the European Union, with few exceptions. This is mainly because there are concerns that cuticle damage could occur during or after the washing process, as a result of a suboptimal operation. In this study, the cuticle coverage levels of 400 washed or unwashed eggs, derived from either a brown or a white egg–laying flock at the end of lay, were compared. The eggs from older hens inherently have poorer cuticle coverage and as a result arguably constitute a greater risk to consumer safety if they are then washed. Thus, the effects of the washing proce

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Shahrazad M.J. Al-Shadeedi, Ther H. Ismail, Tiba T. Atiyah,. "Effect of microwave pasteurization on bacterial quality of table eggs during refrigerator storage." Alnakhla Journal of Science 14, no. 1 (2025): 1–6. https://doi.org/10.63799/jk0c6x70.

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Experiments were carried out at the College of Veterinary Medicine, University of Baghdad, during the period from October 26th 2023 to December 20th 2023, to study the effect of pasteurizing treatments of shell table egg using traditional Microwave oven on its quality characteristics during Zero, 1, 2, 4 and 8 weeks of refrigerator storage. A total of 120 fresh table eggs (White shell eggs) were collected from 20000 Luhman layer hens flock at Al-Amir project commercial farm, Al-Musaib city. These eggs were divided into 4 treatment of microwave pasteurization treatments which were Zero, 10, 20,

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Ismail, Ther H., Tiba T. Atiyah, and Shahrazad M. J. Al-Shadeedi. "Effect of microwave pasteurization on bacterial quality of table eggs during refrigerator storage." Alnakhla Journal of Science 14, no. 1 (2025): 1–6. https://doi.org/10.63799/ajos/2025.1411.

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Experiments were carried out at the College of Veterinary Medicine, University of Baghdad, during the period from October 26th 2023 to December 20th 2023, to study the effect of pasteurizing treatments of shell table egg using traditional Microwave oven on its quality characteristics during Zero, 1, 2, 4 and 8 weeks of refrigerator storage. A total of 120 fresh table eggs (White shell eggs) were collected from 20000 Luhman layer hens flock at Al-Amir project commercial farm, Al-Musaib city. These eggs were divided into 4 treatment of microwave pasteurization treatments which were Zero, 10, 20,

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Ismail, Ther H., Tiba T. Atiyah, and Shahrazad M. J. Al-Shadeedi. "Effect of microwave pasteurization on bacterial quality of table eggs during refrigerator storage." Alnakhla Journal of Science 14, no. 1 (2025): 1–6. https://doi.org/10.63799/ajos.2025.1411.

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Experiments were carried out at the College of Veterinary Medicine, University of Baghdad, during the period from October 26th 2023 to December 20th 2023, to study the effect of pasteurizing treatments of shell table egg using traditional Microwave oven on its quality characteristics during Zero, 1, 2, 4 and 8 weeks of refrigerator storage. A total of 120 fresh table eggs (White shell eggs) were collected from 20000 Luhman layer hens flock at Al-Amir project commercial farm, Al-Musaib city. These eggs were divided into 4 treatment of microwave pasteurization treatments which were Zero, 10, 20,

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Brodacki, Antoni, Justyna Batkowska, Kamil Drabik, Patrycja Chabroszewska, and Przemysław Łuczkiewicz. "Selected quality traits of table eggs depending on storage time and temperature." British Food Journal 121, no. 9 (2019): 2016–26. http://dx.doi.org/10.1108/bfj-10-2018-0688.

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Purpose The purpose of this paper is to evaluate changes in selected quality traits of chicken table eggs during their storage under standard storage conditions and in refrigeration. Design/methodology/approach The sample consisted of 570 eggs from Hy-Line hens. The eggs were placed on trays of 30 pieces each, and then group C (control) eggs were stored at 14°C temperature and 70 per cent humidity and group F (experimental) eggs were refrigerated at 5°C and 30 per cent humidity. Changes in egg mass and air cell depth were measured on the laying day and, then, after every 7 days for 5 weeks for

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Drabik, Kamil, Justyna Batkowska, Kostiantyn Vasiukov, and Adrian Pluta. "The Impact of Eggshell Colour on the Quality of Table and Hatching Eggs Derived from Japanese Quail." Animals 10, no. 2 (2020): 264. http://dx.doi.org/10.3390/ani10020264.

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The aim of the study was to evaluate table and hatching eggs of Japanese quails (Coturnix coturnix japonica) depending on the eggshell colour. The research was carried out in two stages, in terms of table eggs’ quality and their biological value as hatching eggs depending on the eggshell colour. In both stages, 300 Japanese quail eggs were used in each (600 in total) divided into two equal groups: with a brown-spotted shell, with a uniform shell in shades of blue. In the 1st stage, quality characteristics of the whole egg (weight, specific gravity, proportions of particular elements), yolk (we

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KEMBI, S. O., and A. A. OSOKOMAIYA. "INTERACTIVE EFFECTS OF SIZE, STORAGE METHOD AND DURATION ON QUALITY AND PHYSICAL CHARACTERISTICS OF TABLE EGGS." Nigerian Journal of Animal Production 23, no. 1 (2021): 76–81. http://dx.doi.org/10.51791/njap.v23i1.2173.

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A total of 252 fresh table eggs sorted into standard, large and extra-large sizes were but.either refrigerated or held at room temperature and used to study their weekly weight losses (WL), specific gravity (SG), egg index (EI), yolk index (YI) and albumen height (AH) over a six week period. The results showed that among room-stored eggs there were declines (P<0.01) AH, YI, SG and El but an increase in WL with increased egg size. Similar trends in response to long storage were observed except that EI not affected (P>0.05). The depressive influences of long storage and larger sizes on egg

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Knysh, I. V., Ju R. Safiulova, and S. L. Safronov. "Comparative analysis of the commodity properties and quality of chicken eggs from different poultry farms sold in the St. Petersburg retail chain." Legal regulation in veterinary medicine, no. 1 (April 7, 2024): 91–95. http://dx.doi.org/10.52419/issn2782-6252.2024.1.91.

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Chicken egg is a valuable dietary product and is often included in the daily human diet. In recent years, the demand of the population of our country for chicken eggs has increased and the requirements for the quality of table eggs of different categories have increased. In the trade network of St. Petersburg sells chicken table eggs of commodity categories of different manufacturers, among which quite often there is an egg, which by some indicators does not meet the requirements of regulatory documents. In this connection, a comparative analysis of commodity properties of hen's eggs of large

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Belyakov, М. V. "Optical luminescent properties of eggs." Agrarian science, no. 1 (January 20, 2024): 114–17. http://dx.doi.org/10.32634/0869-8155-2024-378-1-114-117.

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Relevance. Optical photoluminescent properties of poultry eggs can serve as indicators of their quality both for incubation processes and for food technology processes. At the initial stage, it is important to evaluate the spectral characteristics of excitation and luminescence, as well as the parameters of table and incubation eggs of different quality and with different shell color.Methods. Chicken eggs of Chinese silk and Hysex brown crosses, as well as samples of duck, goose and quail eggs were used for research. The measurements were carried out on a diffraction spectrofluorimeter “Fluora

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Sokołowicz, Zofia, Miroslava Kačániová, Magdalena Dykiel, Anna Augustyńska-Prejsnar, and Jadwiga Topczewska. "Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs." Animals 13, no. 12 (2023): 1899. http://dx.doi.org/10.3390/ani13121899.

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The studies aimed to assess the impact of packaging, storage time, and temperature on the microbiological quality as well as on the sensory quality and functional properties of chicken eggs. The study material consisted of eggs from laying hens kept under free-range conditions. The eggs packed in cardboard and plastic cartons were stored at 5 °C and 22 °C, respectively. The eggs were examined on the day of laying and on days 14 and 28 of storage. The microbiological quality of the shell and contents of the eggs and the foaming properties of the egg white stored in cardboard and plastic packagi

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Sodagari, Hamid Reza, Csaba Varga, Ihab Habib, and Shafi Sahibzada. "Comparison of Antimicrobial Resistance among Commensal Escherichia coli Isolated from Retail Table Eggs Produced by Laying Hens from the Cage and Non-Cage Housing Systems in Western Australia." Antibiotics 12, no. 3 (2023): 588. http://dx.doi.org/10.3390/antibiotics12030588.

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Antimicrobial resistance (AMR) has become a global public health concern in recent decades. Although several investigations evaluated AMR in commensal and pathogenic bacteria from different foods of animal origin in Australia, there is a lack of studies that compared AMR in commensal E. coli isolated from retail table eggs obtained from different laying hen housing systems. This study aimed to determine AMR and differences in AMR patterns among E. coli isolates recovered from retail table eggs sourced from caged and non-caged housing systems in Western Australia. Commensal E. coli isolates wer

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Aygun, Ali. "The relationship between eggshell colour and egg quality traits in table eggs." Indian Journal of Animal Research 48, no. 3 (2014): 290. http://dx.doi.org/10.5958/j.0976-0555.48.3.061.

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