INFLUENCE OF STORAGE TIME AND MICROCLIMATE FACTORS ON QUALITATIVE MICROBIOLOGICAL FACTORS OF EGGS FOR PUBLIC CONSUMPTION

The aim of this paper is to highlight the types of microorganisms found in egg and to comment on their origin. It is known that an egg is generally sterile just after laying and the fact that the microbiological invasion appears after laying and in storage condition. For this, we decided to study a part of the microbiological indices of eggs storage in two different conditions. The fist batch was storage at +4°C and U.R. = 90% and the second oane at +25°C and U.R. = 55%. We study the evolution of total number of germs on the shell and the mixture, the evolution of coliform bacteria, identification of the presence and evolution of bacteria from Salmonella type and identification of the presence and evolution of staphylococcus coagulant positives.