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Scientia Agriculturae Bohemica

The Journal of Czech University of Life Sciences Prague

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Factors Affecting Microbial Contamination of Market Eggs: A Review

J. Svobodová
  • Corresponding author
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ E. Tůmová
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2015-01-29 | DOI: https://doi.org/10.1515/sab-2015-0003


The aim of the review was to analyze the ways of microbial contamination, the protective mechanism of egg, and factors that affect the quantity of contamination and microbial penetration. Eggs can be contaminated during their formation in the infected reproductive organs of hens or after laying, when eggs are exposed to contaminated environment. The eggs are equipped against microbial contamination by several protective mechanisms comprising the presence of cuticle, eggshell, eggshell membranes, occurrence of some antibacterial proteins, and high pH value of albumen. There are several factors that affect the quantity of microbial contamination and penetration such as species of bacteria, the amount of microorganisms, storage conditions, quality of eggshell or number of pores.

Keywords: laying hen; egg quality; penetration of microorganisms


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About the article

Received: 2013-12-12

Accepted: 2014-04-11

Published Online: 2015-01-29

Citation Information: Scientia Agriculturae Bohemica, Volume 45, Issue 4, Pages 226–237, ISSN (Online) 1805-9430, ISSN (Print) 1211-3174, DOI: https://doi.org/10.1515/sab-2015-0003.

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© 2014 J. Svobodová and E. Tůmová. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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