Review article

Microbiological quality and freshness grade of table eggs

Ivona Trpčić
Bela Njari ; Sveučilište u zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica. Heinzelova 55, Zagreb
Nevijo Zdolec ; Sveučilište u zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica. Heinzelova 55, Zagreb
Željka Cvrtila ; Sveučilište u zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica. Heinzelova 55, Zagreb
Lidija Kozačinski ; Sveučilište u zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica. Heinzelova 55, Zagreb

Abstract

The purpose of this paper was to demonstrate the factors of microbiological quality and sustainability of table eggs. Microflora of eggs
consists of many bacterial species, but salmonella is the most relevant for public-health. Generally, bacterial pollution of egg content
appears in two ways: through the shell (pores, damages) or before the shell is made. Eggs have different natural defense mechanisms
or structures which prevent bacterial break in from the environment, but ability of defense significantly depends on extrinsic conditions
(humidity, temperature oscillations, damages, etc.). The duration of sustainability of the eggs is related to initial contamination,
production hygiene, harvesting, packing and microclimatic conditions. But we must also take into consideration the primary factors
of production which are the most responsible for the total quality of eggs- genetics, feeding, welfare, zoohygienic conditions, health
of flock. Because of all that, the production of eggs in the context of microbiological validity and higher sustainability must be based
on integrated farming and control in the framework of good farming, veterinary, hygienic and manufacturing practice.

Keywords

eggs; microbiological validity; sustainability

Hrčak ID:

66403

URI

https://hrcak.srce.hr/66403

Publication date:

1.9.2010.

Article data in other languages: croatian

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