BACTERIOLOGICAL ANALYSIS OF CHICKEN EGG SHELL

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BACTERIOLOGICAL ANALYSIS OF CHICKEN EGG SHELL

CHAPTER ONE

INTRODUCTION

1. Background of the Study

For thousands of years, eggs have represented an important part of human diet both because they are easy to obtain and because they are rich in nutrients containing proteins, minerals, fats and more. Eggs are especially good sources of proteins, vitamin B12 and chlorine. Chicken eggs in particular are especially popular since chickens are easy to keep and care for and their eggs are easily gathered. (US, 2017)

Today, eggs remain a staple food within the human diet, consumed worldwide in the form of pastries, stews and beverages and are considered very nutritious and a cheap source of protein, though eggs are considered as complete food for growth and sustenance (Blumenthal, 2000)

While eggs are highly nutritious for humans they are also nutritious for other living organisms such as bacteria. Just as the yolk provides nutrients to a growing embryo, it is also a nutritional source for bacterial; when they cross the shell and membrane. Additionally, bacteria are often able to survive on the shell and membrane of eggs although survival is more difficult in the albumen.

There have been cases of bacterial colonization, once bacteria find a stable environment, they are able to divide rapidly and colonize.

Eggs associated salmonellosis is one of the most important public health problems in the United states and Europe. Salmonella enteritidis shows no clinical signs in the adult hen and cannot be observed by the naked eye in the shell egg. Like many other species of Salmonella, Salmonella enteritidis can live in the intestinal tract of the hen and contaminate the egg through exposure to faeces. In the 1970’s it was possible though, that the hens’ ovaries could become contaminated and the Salmonella enteritidis passed into the shell egg before the shell is formed (CDC, 2005).

Human consumption of such tissues is closely correlated to the instance of food poisoning. In fact, consumption of contaminated eggs is one of the leading causes of foodborne illness in the United States. According to the physicians committee for responsible medicine, the CDC estimates approximately 1,200 yearly cases of illness due to Salmonella typhimurium (a bacteria commonly found in raw chicken eggs), with various symptoms ranging from mild, stomach upset to sepsis and death. An outbreak of Salmonellosis from egg shells in 2010 affected more than 2000 people in at least five states (CDC 2011).

1. Statement of the Problem

Egg shells contain relatively few bacteria such as Salmonella typhimurium microbial growth cannot occur if properly handled or treated. Contamination can be avoided through proper washing of the egg shells either by distilled or table-salty water.

1. Aim and Objectives

Aim

The primary aim is to determine the pathogenic bacteria load in retail egg shell in Nasarawa town.

Objectives

1. To ascertain the purity of egg shell through isolation of bacteria from the shell.
2. To identify bacteria species that contaminates egg shell in Nasarawa town through pour plate method and biochemical testing.
3. To proffer suggestion on ways of reducing contaminants in order to prevent microbial growth on the eggs.

1. Significance of the Study

Eggs are considered as complete food for growth and substances are also nutritional resources. The study was undertaken to provide additional information to the public on ways to ensure the quality of the products that is on the danger of eating contaminated eggs.

1. Scope and Limitation of the Study

This research work is based on the laboratory examination and investigation to isolate the type of bacteria species present on egg shell.

However, this research work is limited to bacterial contamination of egg shell (retail) in Nasarawa town of Nasarawa state.

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