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%).
Research Date
Research Department
Research File
paper 6.pdf
(298.31 KB)
Research Journal
Italian Journal of Food Science
Research Member
Research Pages
8
Research Publisher
Italian Journal of Food Scienc
Research Rank
Q2
Research Vol
35
Research Website
https://itjfs.com/
Research Year
2023