Organoleptic, Physical and Microbiological Characteristics of Eggs Consumed in Dakar (Senegal)

Abdelsalam Adoum Doutoum, Abdelsalam Tidjani, Djamalladine Mahamat Doungous, Hamadou Abba, Alioune Ndiaye, Coumba Faye, Roumane Moukhtar, Marius K. Somda, Malang Seydi, Bhen Sikina Toguebaye, Alfred S. Traore

Abstract


The evaluation of the commercial quality and freshness of consumer eggs in Dakar, Senegal, involved 1,000 egg samples. The values of the physical parameters showed that the eggs had an average weight of 60.3g and the average age of 7.6 days. The majority of eggs had an oval shape (98.1%), 76.8% of eggs are clean against 23.2% dirty and 93.4% of the shells are intact against 6.6% rugged. On the other hand, 18.3% of the eggs have a spread albumen, 7.2% of the whites have foreign bodies, 5% have stains and no color and odor anomalies with a pH ranging from 8 to 9, 5. 21.4% of egg yolks are flattened, 86.6% of normal color, 10.4% have stains, no embryo development and no odor anomaly with a pH ranging from 5.7 to 6.5.

100 eggs were microbiologically tested. The results showed that this food is contaminated internally by Salmonella (1%), E.coli (1%), Proteus (1%), Listeria (2%) and externally by Salmonella (2%). E. coli (4%), Proteus (3%), Staphyloccocus (5%).


Full Text:

PDF


DOI: https://doi.org/10.5296/jfs.v7i1.14023

Refbacks

  • There are currently no refbacks.


To make sure that you can receive messages from us, please add the 'macrothink.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.Copyright © Macrothink Institute   ISSN 2166-1073