The objective of this investigation was to determine the effect of washing
and cooling treatments on microbial content and sensory evaluation of eggs
during storage. Four treatments were applied: first unwashed and uncooled
(UW-UC), second unwashe
d, but cooled (UW-C), third washed and uncooled
(W-UC), and finally: washed and cooled (W-C). Microbiological studies ( total
count of bacteria, yeast, fungi and salmonella) and sensory evaluation of eggs
have been carried out to determine the best treatment applied on eggs during
storage time (92 days). Result showed that all treatments were free from
Salmonella. The washing and cooling treatment (W-C) was the best, followed
by the unwashed but cooled (UW-C). the third in order was the washed
uncooled and finally the unwashed uncooled treatment.
