The egg has important role in the food , different food industries, and scientific researches , this is because of its high nutrition value and its special properties that give color and improve texture of food .
The microbial content and its change
s were studied during storage of washed and unwashed egg and that with cooling and
without cooling in different Temperature , also morphology description was studied for all existed microorganisms .
This study indicated that microbial growth increases and egg quality decreases in storage egg in natural Temperature and We must not wash egg with cooling and without cooling before storage for long time to prevent the microorganisms from enter through shell of the egg during washing specially without controlled Temperature of washing water ., but it may wash the egg to remove of existing microorganisms on shell .
