الفهرس 
ACKNOWLEDGEMENT
Evaluation of table eggsOnly 14 pages are availabe for public view
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Abstract
In this study, a total of 100 egg samples (each sample 5 eggs) of commercial hen’s eggs were collected from different markets, poultry farms, groceries, supermarkets and street vendors in Assiutcity, Egypt. The commercial hens were represented as Baladi hens’ eggs and poultry farm hens’ eggs (50 samples each). The egg samples were examined forthe sensory and microbiological evaluation.
Part I. Evaluation of table eggs
Sensory evaluation:
The obtained results revealed that 56% of the examined Baladi hen’s egg shell samples, 82% of the poultry farm hen’s egg shell samples, and all the examinedBaladiand poultry farm hen’s egg content samples, respectively had a relatively high score ranged from 7 to 9 according the 9 points hedonic scale.
Microbiological evaluation:
The average aerobic plate count were 1.34 x107, 1.83 x106, 1.55 x107and 8.55 x105cfu/ml in the examined Baladi hen’s egg shell samples, poultry farm hen’s egg shell samples, Baladi hen’s egg content samples and poultry farm hen’s egg content samples, respectively.
The average fungi (yeasts & molds) counts were 4.05 x103, 1.43 x103, 1.65 x103 and 1.06 x103cfu/ml forthe examined Baladi hen’s egg shell samples, poultry farm hen’s egg shell samples, Baladi hen’s egg content samples and poultry farm hen’s egg content samples, respectively.
E. coli was isolated from22%of the examined Baladi hen’s egg shell samples, 28% of the examined poultry farm hen’s egg shell samples, 8% of the examined Baladi hen’s egg content samples and 4% of the examined poultry farm hen’s egg content samples, respectively.
Salmonellawasnot isolated fromall the examined Baladi hens’ egg samples and alsofrom all the examined poultry farms hens’ egg content samples; but was found in 4% of the poultry farms hens’ egg shell samples.
Cl. perfringenswas isolated from 24% and38%of the examined Baladi hen’s egg shell samples and poultry farm hen’s egg shell samples, respectively; in addition, 18% and 12% of the examinedBaladi hen’s egg content samples and poultry farm hen’s egg content samples, respectively.
Part II. Experimental study
The counts of the inoculatedSal.typhimurium after different heat treatments was 8.5 x103, 4 x 103 and 0cfu/ml in the pasteurized whole egg, the pasteurized egg content and the boiled egg, respectively. While,the count of the inoculated Sal.typhimurium in the control samples (without heat treatment) was 1.31x 106cfu/ml.
The count of the inoculatedE. coli O157:H7 after different heat treatments was 2.86 x106, <103 and <103cfu/ml in the pasteurized whole egg, the pasteurized egg content and the boiled egg, respectively. While, the count of the inoculated E. coli O157:H7 in the control samples (without heat treatment) was 8.88 x 106cfu/ml.
When theSal.typhimurium&E. coli O157:H7were inoculated together into the egg samples, the Sal. typhimuriumcounts were 3.5x105, 9x104 and0cfu/ml, respectively, and the E. coli O157:H7counts were 4.15 x 105, 3.53x106 and 0 for the pasteurized whole egg, the pasteurized egg content and the boiled egg, respectively.