Bacterial contamination of chicken eggs: A review

Abstract

Foodborne infections are a major global health hazard; and contaminated hens eggs are especially dangerous. This review highlights onto the microbial contamination of chicken eggs, with a particular emphasis on the many pathogens that can enter eggs and remain there for the duration of their shelf life. The mechanisms of contamination are explained, emphasizing the significance of variables like handling practices, storage conditions as well as methods of egg production. It also looks at how the quality of egg shells affects foodborne infections, furthermore, highlighting how crucial shell integrity is to stopping pathogen penetration. The study also explores the controversy around egg washing techniques and the necessity to strike a balance between maintaining hygiene and protecting the inherent defenses of the eggshell. To sum up, this review sheds light on the microbiological hazards connected to chicken eggs and emphasizes the significance of strict.