Nurhan ERTAŞ ONMAZ, Harun HIZLISOY, Fulden KARADAL, Yeliz YILDIRIM, Zafer GÖNÜLALAN, İsmail ÜLGER, Serhat AL

Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi

Bu çalışmada, market ve köy yumurtalarının mikrobiyolojik kalitelerinin araştırılması amaçlandı. Bu kapsamda,

Anahtar Kelimeler:

Köy yumurtası, market yumurtası, mikrobiyolojik kalite, prevalans

The Microbiological Quality of the Village and Market Eggs Sold at Retail in Nigde and Kayseri

In this study, it is aimed to investigate the microbiological quality of market and village eggs. A total of 200eggs (100 market and 100 village) were randomly collected from different markets and village bazaars in Nigde andKayseri. Each egg shell and content were investigated for coliform, E. coli. Campylobacter spp., S. aureus, Salmonellaspp. and yeast- mold contaminations. None of the egg samples were contaminated with Campylobacter spp. and S.aureus while Salmonella spp. was determined in one sample (eggshell). In addition, it was determined that 27 (13.5%)egg shells and 6 (3%) egg contents were found contaminated with coliforms, where 12 (6%) and 31 (15.5%) of the eggshells were found contaminated with E. coli and yeast and mold respectively. Total coliform, E. coli and yeast- moldcounts were detected to range from 3.69 to 5.62 log cfu/mL, 3.35 to 3.55 log cfu/mL and 6.80 to 6.97 log cfu/mL, respectively.Obtained data revealed that the microbiological load on egg shells may lead to contaminations in refigeratorand kitchen environments while egg content contaminations may constitute a risk for public health through undercookedegg consumption. In conclusion, preventive measures must be taken to keep both market and village eggsunder +8 °C during storage, besides, producers and consumer’s awareness should be raised about the fact that egg isalso a risky food that must be kept cold.

Keywords:

Market egg, microbiological quality, prevalence, village egg,

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