监测阿斯旺省市场中鸡蛋中的抗菌药物残留及其对鸡蛋质量和公共健康的影响。
Monitoring antimicrobial residues in table eggs in Aswan governorate markets and their impact on egg quality and public health.
机构信息
Department of Food Hygiene, Faculty of Veterinary Medicine, Aswan University, Aswan, Egypt.
Veterinary Teaching Hospital, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt.
出版信息
Open Vet J. 2023 May;13(5):523-531. doi: 10.5455/OVJ.2023.v13.i5.4. Epub 2023 May 5.
BACKGROUND
Organic egg is among the most common organic foods offered for sale in Egyptian markets in recent years, and consumers buy them at a higher price because they believe organic eggs are safer and have superior nutritional value than conventional eggs.
AIM
The present work aimed to monitor antimicrobial residues in brown table eggs, whether conventional or organic type, in Aswan governorate markets and assessed their physical and chemical quality and their public health hazards.
METHODS
Brown table egg samples ( = 400 total) were randomly selected in the present study, in which they represented two equal groups ( = 200 each) including conventional eggs and organic eggs. Eggs were collected from different retail stores in the Aswan governorate, Egypt. Egg samples were subjected to thorough physical and chemical quality evaluation as well as an assessment of antimicrobial residues.
RESULTS
The results reported that organic eggs were cleaner and had a better odor, less blood, and meat spots, but smaller with more shell cracks than conventional eggs. Chemical analysis of some nutrient contents in the egg yolk revealed significantly higher nutritive values of organic eggs than that of conventional ones as the organic eggs contain significantly higher levels of vitamin A and vitamin D/D3 and significantly lower values of cholesterol, calcium, magnesium, and zinc than those in conventional eggs. Disc diffusion assay has been used for monitoring antimicrobial residues in egg samples. The results have shown that all examined organic eggs were free from antimicrobial residues, while 12% and 8% of conventional egg yolk and white were positive for antimicrobial residues, respectively.
CONCLUSION
The study concludes the higher nutritive value of organic eggs compared with the conventional type because of their significantly higher contents of vitamins A and D and their significantly lower contents of cholesterol. Moreover, organic eggs were free from antimicrobial residues which maximizes their public health benefits..
背景
近年来，有机鸡蛋是埃及市场上最常见的有机食品之一，消费者愿意为其支付更高的价格，因为他们认为有机鸡蛋比传统鸡蛋更安全，营养价值更高。
目的
本研究旨在监测阿斯旺省市场上褐壳鸡蛋（无论是常规鸡蛋还是有机鸡蛋）中的抗菌药物残留情况，并评估其理化质量及其对公众健康的危害。
方法
本研究随机抽取了 400 个褐壳鸡蛋样本（分为 200 个常规鸡蛋组和 200 个有机鸡蛋组），这些鸡蛋分别来自埃及阿斯旺省的不同零售店。对鸡蛋样本进行了全面的理化质量评估以及抗菌药物残留评估。
结果
结果表明，有机鸡蛋更干净，气味更好，血液和肉斑更少，蛋壳裂缝更多，但个头更小。蛋黄中一些营养成分的化学分析表明，有机鸡蛋的营养价值明显高于常规鸡蛋，因为有机鸡蛋中维生素 A 和维生素 D/D3 的含量明显更高，而胆固醇、钙、镁和锌的含量明显更低。采用纸片扩散法监测鸡蛋样品中的抗菌药物残留。结果表明，所有检测的有机鸡蛋均未检出抗菌药物残留，而 12%和 8%的常规鸡蛋黄和蛋白呈阳性，存在抗菌药物残留。
结论
与传统鸡蛋相比，有机鸡蛋的营养价值更高，因为其维生素 A 和维生素 D 的含量明显更高，胆固醇的含量明显更低。此外，有机鸡蛋中没有抗菌药物残留，这最大限度地提高了其对公众健康的益处。
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