STUDY OF FRESHNESS AND MICROBIOLOGICAL INDICES OF EGGS DEPENDING ON THEIR SHELF LIFE

摘要

Study was aimed to analyse microbiological indices of eggs for human consumption offered by the market, produced by several poultry factories from the country and to determine the safety of eggs for consumers' life and health. The objectives of the study were focused on defining indices of freshness and analysis of microbiological indices of eggs in different periods of shelf life. The experimental results proved the safety of the eggs for human consumption because the lack of contamination of their components and shell with pathogenic microorganisms throughout the storage period.