Significance and Impact of the Study: Because of the increasing consumer needs worldwide for quail eggs, regular evaluations are needed to produce safe and high-quality eggs. Therefore, this investigation was planned to assess the shell, interior quality and survival of Escherichia coli O157 at different boiling durations. This trial of the survival of E. coli O157 in boiled quail eggs after different periods is one of the fewest studies, particularly in the Middle East. Moreover, antibiotic residues were detected in raw eggs, and after the boil, depletion is below established maximum residual limits and safe for human consumption.

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