Microbiological Contamination of Eggs in the Shopping Centers of Nor Nork Administrative District in Yerevan

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Bacteria belonging to the genus Staphylococcus and Salmonella are released as conditional causative agents, which can lead to the development of an infectious process with reduced general resistance of the human body. Egg surfaces of all the studied groups are infected with bacteria of the genus
Staphylococcus, while the surfaces of the eggs in the 3rd group and factory eggs are infected with Salmonella. Studies confirm that before using eggs, it
is necessary to wash them, especially when preparing fried eggs or soft-boiled eggs, since in these cases the yolk isn’t subjected to full thermal treatment. So,
bacteria from outside can easily penetrate into the egg when breaking its shell.