Deterioration of Soiled Eggs Stored at Room Temperature

Modupe Esther Adeolu; Olayinka Hannah Asolo; Olamide Tawa Owolabi

doi:doi:10.11648/j.ijaas.20230904.12

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Deterioration of Soiled Eggs Stored at Room Temperature

Modupe Esther Adeolu, Olayinka Hannah Asolo, Olamide Tawa Owolabi

Published in International Journal of Applied Agricultural Sciences (Volume 9, Issue 4)

Received: 22 May 2023 Accepted: 6 July 2023 Published: 24 July 2023

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Abstract

Poultry eggs serve as food and for reproduction, and their quality depends on their physical and chemical composition. Contamination can occur during egg development or after laying. Microorganisms, such as bacteria and fungi, play a role in spoiling the egg content due to their mobility, ability to penetrate the egg shell and membranes, resistance to growth inhibitors, and enzymatic activities that break down nutrients in the egg fluids. This research aimed to identify the specific microorganisms responsible for degrading dirty eggs stored at room temperature. Samples of recently laid eggs, clean and soiled, were obtained from a chicken farm and analyzed at Rufus Giwa Polytechnic's Science Laboratory Technology Department. The eggs were kept at room temperature in the laboratory for four weeks, with microbial deterioration monitored weekly. Nutrient agar (NA), salmonella-shigellosis agar, and potato dextrose agar (PDA) were used for culture. Eight isolates, including Escherichia coli, Staphylococcus saprophyticus, Bacillus subtilis, Klebsiella pneumonia, Enterobacter spp., Proteus spp., and Pseudomonas aeruginosa, were found. The soiled egg samples had bacterial counts of 11.3x10^3cfu/g and fungal counts of 4.1x10^3cfu/g which increases as the week progresses. Moisture on the egg shell's surface promoted microbial growth, leading to egg contamination and degradation at room temperature. To prevent pathogenic spread, it is advised to use battery cages to prevent fresh droppings on litter and maintain regular cleaning and hygiene in the enclosures.

Published in	International Journal of Applied Agricultural Sciences (Volume 9, Issue 4)
DOI	10.11648/j.ijaas.20230904.12
Page(s)	100-105
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Poultry, Soiled Eggs, Clean Eggs, Deterioration, Fungi and Bacteria

References

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APA Style

Modupe Esther Adeolu, Olayinka Hannah Asolo, Olamide Tawa Owolabi. (2023). Deterioration of Soiled Eggs Stored at Room Temperature. International Journal of Applied Agricultural Sciences, 9(4), 100-105. https://doi.org/10.11648/j.ijaas.20230904.12

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ACS Style

Modupe Esther Adeolu; Olayinka Hannah Asolo; Olamide Tawa Owolabi. Deterioration of Soiled Eggs Stored at Room Temperature. Int. J. Appl. Agric. Sci. 2023, 9(4), 100-105. doi: 10.11648/j.ijaas.20230904.12

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AMA Style

Modupe Esther Adeolu, Olayinka Hannah Asolo, Olamide Tawa Owolabi. Deterioration of Soiled Eggs Stored at Room Temperature. Int J Appl Agric Sci. 2023;9(4):100-105. doi: 10.11648/j.ijaas.20230904.12

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@article{10.11648/j.ijaas.20230904.12,
  author = {Modupe Esther Adeolu and Olayinka Hannah Asolo and Olamide Tawa Owolabi},
  title = {Deterioration of Soiled Eggs Stored at Room Temperature},
  journal = {International Journal of Applied Agricultural Sciences},
  volume = {9},
  number = {4},
  pages = {100-105},
  doi = {10.11648/j.ijaas.20230904.12},
  url = {https://doi.org/10.11648/j.ijaas.20230904.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20230904.12},
  abstract = {Poultry eggs serve as food and for reproduction, and their quality depends on their physical and chemical composition. Contamination can occur during egg development or after laying. Microorganisms, such as bacteria and fungi, play a role in spoiling the egg content due to their mobility, ability to penetrate the egg shell and membranes, resistance to growth inhibitors, and enzymatic activities that break down nutrients in the egg fluids. This research aimed to identify the specific microorganisms responsible for degrading dirty eggs stored at room temperature. Samples of recently laid eggs, clean and soiled, were obtained from a chicken farm and analyzed at Rufus Giwa Polytechnic's Science Laboratory Technology Department. The eggs were kept at room temperature in the laboratory for four weeks, with microbial deterioration monitored weekly. Nutrient agar (NA), salmonella-shigellosis agar, and potato dextrose agar (PDA) were used for culture. Eight isolates, including Escherichia coli, Staphylococcus saprophyticus, Bacillus subtilis, Klebsiella pneumonia, Enterobacter spp., Proteus spp., and Pseudomonas aeruginosa, were found. The soiled egg samples had bacterial counts of 11.3x10^3cfu/g and fungal counts of 4.1x10^3cfu/g which increases as the week progresses. Moisture on the egg shell's surface promoted microbial growth, leading to egg contamination and degradation at room temperature. To prevent pathogenic spread, it is advised to use battery cages to prevent fresh droppings on litter and maintain regular cleaning and hygiene in the enclosures.},
 year = {2023}
}

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TY - JOUR
T1 - Deterioration of Soiled Eggs Stored at Room Temperature
AU - Modupe Esther Adeolu
AU - Olayinka Hannah Asolo
AU - Olamide Tawa Owolabi
Y1 - 2023/07/24
PY - 2023
N1 - https://doi.org/10.11648/j.ijaas.20230904.12
DO - 10.11648/j.ijaas.20230904.12
T2 - International Journal of Applied Agricultural Sciences
JF - International Journal of Applied Agricultural Sciences
JO - International Journal of Applied Agricultural Sciences
SP - 100
EP - 105
PB - Science Publishing Group
SN - 2469-7885
UR - https://doi.org/10.11648/j.ijaas.20230904.12
AB - Poultry eggs serve as food and for reproduction, and their quality depends on their physical and chemical composition. Contamination can occur during egg development or after laying. Microorganisms, such as bacteria and fungi, play a role in spoiling the egg content due to their mobility, ability to penetrate the egg shell and membranes, resistance to growth inhibitors, and enzymatic activities that break down nutrients in the egg fluids. This research aimed to identify the specific microorganisms responsible for degrading dirty eggs stored at room temperature. Samples of recently laid eggs, clean and soiled, were obtained from a chicken farm and analyzed at Rufus Giwa Polytechnic's Science Laboratory Technology Department. The eggs were kept at room temperature in the laboratory for four weeks, with microbial deterioration monitored weekly. Nutrient agar (NA), salmonella-shigellosis agar, and potato dextrose agar (PDA) were used for culture. Eight isolates, including Escherichia coli, Staphylococcus saprophyticus, Bacillus subtilis, Klebsiella pneumonia, Enterobacter spp., Proteus spp., and Pseudomonas aeruginosa, were found. The soiled egg samples had bacterial counts of 11.3x10^3cfu/g and fungal counts of 4.1x10^3cfu/g which increases as the week progresses. Moisture on the egg shell's surface promoted microbial growth, leading to egg contamination and degradation at room temperature. To prevent pathogenic spread, it is advised to use battery cages to prevent fresh droppings on litter and maintain regular cleaning and hygiene in the enclosures.
VL - 9
IS - 4
ER -

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Author Information

Modupe Esther Adeolu

Department of Animal Health and Production Technology, Rufus Giwa Polytechnic, Owo, Nigeria
Olayinka Hannah Asolo

Department of Animal Health and Production Technology, Rufus Giwa Polytechnic, Owo, Nigeria
Olamide Tawa Owolabi

Department of Animal Health and Production Technology, Rufus Giwa Polytechnic, Owo, Nigeria

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Plain Text BibTeX RIS

APA Style

Modupe Esther Adeolu, Olayinka Hannah Asolo, Olamide Tawa Owolabi. (2023). Deterioration of Soiled Eggs Stored at Room Temperature. International Journal of Applied Agricultural Sciences, 9(4), 100-105. https://doi.org/10.11648/j.ijaas.20230904.12

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ACS Style

Modupe Esther Adeolu; Olayinka Hannah Asolo; Olamide Tawa Owolabi. Deterioration of Soiled Eggs Stored at Room Temperature. Int. J. Appl. Agric. Sci. 2023, 9(4), 100-105. doi: 10.11648/j.ijaas.20230904.12

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AMA Style

Modupe Esther Adeolu, Olayinka Hannah Asolo, Olamide Tawa Owolabi. Deterioration of Soiled Eggs Stored at Room Temperature. Int J Appl Agric Sci. 2023;9(4):100-105. doi: 10.11648/j.ijaas.20230904.12

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@article{10.11648/j.ijaas.20230904.12,
  author = {Modupe Esther Adeolu and Olayinka Hannah Asolo and Olamide Tawa Owolabi},
  title = {Deterioration of Soiled Eggs Stored at Room Temperature},
  journal = {International Journal of Applied Agricultural Sciences},
  volume = {9},
  number = {4},
  pages = {100-105},
  doi = {10.11648/j.ijaas.20230904.12},
  url = {https://doi.org/10.11648/j.ijaas.20230904.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20230904.12},
  abstract = {Poultry eggs serve as food and for reproduction, and their quality depends on their physical and chemical composition. Contamination can occur during egg development or after laying. Microorganisms, such as bacteria and fungi, play a role in spoiling the egg content due to their mobility, ability to penetrate the egg shell and membranes, resistance to growth inhibitors, and enzymatic activities that break down nutrients in the egg fluids. This research aimed to identify the specific microorganisms responsible for degrading dirty eggs stored at room temperature. Samples of recently laid eggs, clean and soiled, were obtained from a chicken farm and analyzed at Rufus Giwa Polytechnic's Science Laboratory Technology Department. The eggs were kept at room temperature in the laboratory for four weeks, with microbial deterioration monitored weekly. Nutrient agar (NA), salmonella-shigellosis agar, and potato dextrose agar (PDA) were used for culture. Eight isolates, including Escherichia coli, Staphylococcus saprophyticus, Bacillus subtilis, Klebsiella pneumonia, Enterobacter spp., Proteus spp., and Pseudomonas aeruginosa, were found. The soiled egg samples had bacterial counts of 11.3x10^3cfu/g and fungal counts of 4.1x10^3cfu/g which increases as the week progresses. Moisture on the egg shell's surface promoted microbial growth, leading to egg contamination and degradation at room temperature. To prevent pathogenic spread, it is advised to use battery cages to prevent fresh droppings on litter and maintain regular cleaning and hygiene in the enclosures.},
 year = {2023}
}

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