Microbial Quality and Residues of Some Antibiotics in Conventional and Organic Table Eggs at Retail Stores in Kafrelsheikh Governorate

Ebied, Nahla A.; Abdou, Mostafa S.; Abass, Mona

doi:10.5455/ajvs.83322

Cited by 2 publications

(5 citation statements)

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“…Different feeding regimen that does not provide the organic hens with the sufficient amount of micronutrients needed to increase their production can have negative effects on eggshell breaking strength ( Minelli et al , 2007 ). Similar results were reported previously ( Hafez et al , 2013 ; Ebied et al , 2021 ).…”

Section: Discussionsupporting

confidence: 93%

“…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) .…”

Section: Discussionsupporting

confidence: 90%

“…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. Furthermore, eggs are suitable for many adult therapeutic diets because of their ease of digestion and low-calorie content ( Ebied et al , 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…Hens consume feed that is certified organic and free of animal byproducts. Access to the outdoors, direct sunlight, shade, exercise areas, and fresh air are requirements for successful poultry farming ( Henry, 2002 ; USDA, 2009 ; Ebied et al , 2021 ).…”

Section: Introductionmentioning

confidence: 99%

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

Zakaria¹,

Elmeligy²,

Abdulkarim³

et al. 2023

Open Vet J

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Background: Organic egg is among the most common organic foods offered for sale in Egyptian markets in recent years, and consumers buy them at a higher price because they believe organic eggs are safer and have superior nutritional value than conventional eggs. Aim: The present work aimed to monitor antimicrobial residues in brown table eggs, whether conventional or organic type, in Aswan governorate markets and assessed their physical and chemical quality and their public health hazards. Methods: Brown table egg samples (n=400 total) were randomly selected in the present study, whereas they represented two equal groups (n=200 each) including conventional eggs and organic eggs. Eggs were collected from different retail stores in Aswan governorate, Egypt. Egg samples were subjected to thorough physical and chemical quality evaluation as well as assessment of antimicrobial residues. Results: The results reported organic eggs were cleaner and had a better odor, less blood and meat spots, but smaller with more shell cracks than conventional eggs. Chemical analysis of some nutrient contents in the egg yolk revealed significantly higher nutritive values of organic eggs than that of conventional ones as the organic eggs contain significantly higher levels of vitamin A and vitamin D/D3 and significantly lower values of cholesterol, calcium, magnesium and zinc than those in conventional eggs. Disc diffusion assay has been used for monitoring antimicrobial residues in egg samples. The results have shown that all examined organic eggs were free from antimicrobial residues, while 12% and 8% of conventional egg yolk and white were positive for antimicrobial residues, respectively. Conclusion: The study concludes the higher nutritive value of organic eggs compared with the conventional type because of their significantly higher contents of vitamins A and D and their significantly lower contents of cholesterol. Moreover, organic eggs were free from antimicrobial residues which maximize their public health benefits.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Zakaria¹,

Elmeligy²,

Abdulkarim³

et al. 2023

Open Vet J

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“…Thus, residual antibiotics in the product can be harmful to the health of consumers [ 11 , 12 ]. Ebied et al [ 14 ] examined the residues of antibiotics in organic and conventional eggs and found no antibiotic residues in organic eggs, while detecting oxytetracycline and tylosin residues in conventionally produced eggs at a ratio of 1.6% and 2.4%, respectively, in the total of 125 conventionally produced eggs that were sampled.…”

Section: Introductionmentioning

confidence: 99%

Non-Destructive Classification of Organic and Conventional Hens’ Eggs Using Near-Infrared Hyperspectral Imaging

Sahachairungrueng

Thompson

Terdwongworakul

et al. 2023

Foods

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Eggs that are produced using organic methods retail at higher prices than those produced using conventional methods, but they cannot be differentiated reliably using visual methods. Eggs can therefore be fraudulently mislabeled in order to increase their wholesale and retail prices. The objective of this research was therefore to test near-infrared hyperspectral imaging (NIR-HSI) to identify whether an egg has been produced using organic or conventional methods. A total of 210 organic and 210 conventional fresh eggs were individually scanned using NIR-HSI to obtain absorbance spectra for discrimination analysis. The physical properties of each egg were also measured non-destructively in order to analyze the performance of discrimination compared with those of the NIR-HSI spectral data. Principal component analysis (PCA) showed variation for PC1 and PC2 of 57% and 23% and 94% and 4% based on physical properties and the spectral data, respectively. The best results of the classification using NIR-HSI spectral data obtained an accuracy of 96.03% and an error rate of 3.97% via partial least squares–discriminant analysis (PLS-DA), indicating the possibility that NIR-HSI could be successfully used to rapidly, reliably, and non-destructively differentiate between eggs that had been produced using organic methods from eggs that had been produced using conventional methods.

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Microbial Quality and Residues of Some Antibiotics in Conventional and Organic Table Eggs at Retail Stores in Kafrelsheikh Governorate

Cited by 2 publications

References 0 publications

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

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

Non-Destructive Classification of Organic and Conventional Hens’ Eggs Using Near-Infrared Hyperspectral Imaging

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