الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
One hundred random samples of table eggs collected from the markets (50 white-shell egg and each of 25 brown-shell egg and balady egg) were subjected for physical and microbiological examination. The physical examination revealed that balady eggs were high percent of shells dirty egg (36%), then the brown-shell egg (24%) followed by white shell egg (14%). The microbological finding revealed that the balady-shell egg were highly contaminated by aerobic bacteria with a mean value of 1.09 x 105 ± 0.47 x 105 followed by white shell egg 3.21 x 105 ± 1.20% x 105 then the brown egg shell 1.63 x 105 ± 0.50 x 105. Staphylococci were detected in percentage of (48%) and (40%) respectively on the shell and egg contents of balady egg, followed by brown egg shell in percentage of 40% and 16% of both the shell and the content of but white egg shell the percentages were 30% and 10%, from egg shell and egg content respectively. Enterococcus faecalis were detected in a percentage of 64% and 28% on the shell and egg content of balady egg respectively, followed by brown egg shell in percentage of 44% and 12% of the shell and egg contents of brown shell-egg respectively and white egg-shell in percentage 40% and 4% from the shell and the egg content respectively. Enterobacteriace were detected in percentage of 48% and 28% on the shell and egg contents of balady eggs respectively, followed by white egg-shell in percentage 46% and 2% of the shell and the egg contents respectively. Lastly Brown egg-shell in percentage of 36% and 20% on the shell and the egg contents respectively. Moulds and yeasts were detected in 96%, 64% and 44% of the examined balady, brown and white egg shell respectively. Aspergillus spp., Alternaria spp., Cladosporium cladosporum, Mucor. Mycelia sterlia Penicillum spp., Rhizopus nigrican, candida spp. and Rhodotorulla species were detected in different percentage from egg shell and egg contents of the examined egg samples. Aflatoxins produced by aspergellus species cultivated on the specific broth medium were B1, B2, G 1 and G2. The aflatoxin were estmated qualititatively and quantitatively where the quantity ranged from 40-320 ug/ml. medium. Aflatoxin could be detected from 4% of the balady egg contents which estimated as G2 in quantity 80 ug/kg. Suggestive measures to improve the quality of the marketed table eggs from districts of production till consumption are discussed.