Impact of misuse of antimicrobial agents on egg bitterness

Abstract

A hundred raw eggs samples randomly selected from Aswan university residence restaurant due to students' complain of bitter taste presence in the table eggs served to them during breakfast. The samples were examined physically and chemically for antibiotic residues and vitamins A, D3 levels concentration by Spectrophotometer. The result showed that all interior egg quality traits were normal except the presence of small blood spots in 5 eggs yolk, bitter taste were present in 18 eggs yolk, antimicrobial residues were detected in 19 eggs yolk and 4 eggs white. Antimicrobial residues positive samples were examined quantitatively by HPLC for Doxycycline (DC) residues presence. The results showed that 100% of examined samples having DC residues with means concentrations of 35±1.46 and 97±4.46 ppb for eggs white and yolk respectively. The mean levels of vitamin A and D3 in eggs yolk were 447±5.49 µg/100g and11±1.35 µg/100g respectively. The paper concludes that the high concentrations of Vitamins and Doxycycline may be the cause of bitter taste of egg.

Monitoring antimicrobial residues in table eggs in Aswan governorate markets and their impact on egg quality and public health

“…The present study shows that all examined organic eggs were free from antimicrobial residues, while 12% and 8% of conventional egg yolk and conventional egg white were positive for antimicrobial residues, respectively. Similar results were reported by Hafez et al (2013) ; Shehata et al (2014) ; Karmi et al (2019) ; Ebied et al (2021) .…”

“…or liver-like materials floating freely in the white or embedded in chalazae or attached to the yolk. Egg with meat spot and tainted eggs are considered unfit for human consumption ( Karmi et al , 2019 ).…”

“…The microbial inhibition test used in the present study is a qualitative assay used for quick and easy screening of many samples to detect many antibiotics ( Karmi et al , 2019 ). Growth inhibition of the test bacteria method is applied in the European Community since January 2003 (European Commission Decision 96/23/EC).…”

“…According to the method described by Karmi et al (2019) , a qualitative disc assay method was used for measuring antimicrobial residues in egg yolk and white. Bacillus stearothermophilus was used as an indicator organism, whereas discs were immersed into the egg yolk and white separately.…”

“…In Egypt, chicken eggs are considered an important component of human daily nutrition intake, one of the most popular foods, and one of the least expensive when compared to other nutrients from animal sources ( Karmi et al , 2019 ). Eggs often provide people of all ages with well-balanced nutrients; they contribute 20% to 30% of the vitamins E, A, and B-12 and 10% to 20% of the dietary folate for egg consumers.…”