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 200 eggs (100 market and 100 village) were randomly collected from different markets and village bazaars in Nigde and Kayseri. Each egg shell and content were investigated for coliform, E. coli. Campylobacter spp., S. aureus, Salmonella spp. 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 egg shells were found contaminated with E. coli and yeast and mold respectively. Total coliform, E. coli and yeast- mold counts 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 refigerator and kitchen environments while egg content contaminations may constitute a risk for public health through undercooked egg consumption. In conclusion, preventive measures must be taken to keep both market and village eggs under +8 °C during storage, besides, producers and consumer’s awareness should be raised about the fact that egg is also a risky food that must be kept cold