Comparison of Local and Imported Egg Quality and the External Conditions Affecting It from a Microbiological and Chemical Perspective

Abstract

This research investigated the microbiological and chemical quality of local and imported eggs, the effect of temperature and duration of storage on eggs, and the effect of shell integrity on the quality of eggs. One hundred local and one hundred imported eggs were purchased from five different shops. Eggs were left either at room temperature (25 °C) or at refrigeration temperature (4 °C) for a maximum of 35 days. Intact eggs were compared to cracked eggs. For the microbiological analysis, total plate count and identification of Salmonella, Escherichia coli, and Staphylococcus aureus were done. For the chemical analysis, albumin and yolk pH, malondialdehyde (MDA) content, and protein were determined. Compared to local eggs, imported eggs also had higher albumin and yolk pH and malondialdehyde (MDA) content. Eggs stored at room temperature in the presence of shell integrity showed significant deterioration of quality after 14 days. Eggs refrigerated in the presence of shell integrity were of acceptable quality for 28 days for local eggs and 21 days for imported eggs. Quality of local eggs is better compared to imported eggs. Shell integrity and refrigeration are critical for quality and safety of eggs.