Abstract
Contamination of eggs and egg products with microorganisms that possibly affect eggs quality and pathogen transmission induced food-borne infection or intoxication to consumers, which cause public health hazards. A total of 135 table eggs (75 processed and 60 unwashed) were collected randomly from different markets and groceries in Taif city (Saudi Arabia). Every three eggs were represented as one egg pooled sample (n = 45 pools). Each egg shell and content was examined for their microbiological contents in terms of aerobic, Enterobacteriaceae, fungal counts; presence of Salmonella, Escherichia coli O157:H7, Listeria, Campylobacter and the presence of total aflatoxins (AFs) levels by enzyme linked immuno-sorbent assay (ELISA). The results showed microbial growth on 37.7% (45 shell and content pools) of the examined samples and of all, total aflatoxin contamination was determined to trace amounts in three egg samples (6.6%) (ranging from <1 to 1.19 ppb). Other samples tested were found to be free from any detectable level of aflatoxins. Among unwashed eggs, one shell sample was Campylobacter positive, two shell samples were Listeria positive, no Salmonella and E. coli O157: H7 could be detected. The average overall detected aerobic, Enterobacteriaceae and mould counts was 3.02, 0.9, 1.9 log(10) CFU/ml, respectively. It is concluded that eggs sold in Taif city were of good quality, although occurrence of some pathogenic microorganisms. Therefore, it is recommended that table eggs should not be consumed raw.