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KMID : 0380420130370020059
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Journal of Prventive Veterinary Medicine
2013 Volume.37 No. 2 p.59 ~ p.65
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Evaluation on freshness and microbiological quality for eggs collected from grocery stores in Korea
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Song Bo-Ra
Kim Young-jo
Yoon Ha-Chung
Lim Jong-Su
Seo Kun-Ho
Heo Eun-Jeong
Park Hyun-Jeong
Wee Sung-Hwan
Moon Oun-Kyong
Oh Sun-Min
Moon Jin-san
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Abstract
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A total of 960 egg samples were collected during each season of spring, summer, fall, and winter between September, 2011 and August, 2012 Thirty eggs each were collected from eight grocery stores located in Hwaseong, Anseong,Incheon, Pocheon, Eumseong, Gunsan, Gumi, and Yangsan with was examined, the mean pH values of egg yolk and egg white were 6.02∼6.37 and 9.07∼9.19, respectively. The PH of the egg was affected by seasonal change, P<0.05, Most of the eggs collected from spring and winter were fresh, considering the PH of white and yolk, and the freshness of eggs was lowest for those collected during summer and fall. However, the PH of washed and unwashed white and yolk was not affected by seasonal change, P<0.05, Haugh unit was represented in the order of winter, 74.15, spring, 70.52, fall, 65.90, and summer, 60.30, In addition, the total viable counts of egg content showed minor differences according to season, however, egg shells showed differences, P<0.05, according to season, Eggs collected during summer showed the highest total viable count level, mean 3.63 ±0.54 log cfu/g, In contrast, eggs collected from winter showed the lowest total viable count level, mean 1.57±0.68 log cfu/g, Total viable counts of shells from washed eggs from large grocery stores were lower than those of unwashed egg shells from small grocery stores. Coliforms were partly isolated at less than 1.0 log cfu/g from epp contents and egg shells collected during summer. In conclusion, the results of this study indicate that the freshness and microbiological quality of eggs have improved since the introduction of storage conditions, 0∼15℃, for eggs in 2005.
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KEYWORD
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Egg, season, PH, haugh unit, total viable count
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