Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii

Veterinary Medicine Hospital

Assiut University

Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii

Research Member
shimaa faried
Research Department
مستشفى الطب البيطرى
Research Date
Research Year
2023
Research Journal
Italian Journal of Food Science
Research Publisher
Italian Journal of Food Scienc
Research Vol
35
Research Rank
Q2
Research_Pages
8
Research File
paper 6.pdf
Research Website
https://itjfs.com/
Research Abstract

The occurrence of Cronobacter spp. was investigated in table eggs and egg-based desserts obtained from retail stores. Cronobacter was isolated from 57 out of 180 (31.7%) (95% Confidence Interval [CI]: 26–43%) examined samples of eggs and egg-based desserts. The prevalence of Cronobacter spp. was significantly higher in farm eggs (67%) (P < 0.05) than in Balady eggs (23%), cream cake (27%) and small-scale ice cream (27%). Cronobacter (C.) sakazakii and C. muytjensii were the predominant isolates obtained in the present study. All C. sakazakii isolates were molecularly confirmed with higher incidence in small-scale ice cream (62.5%).