Study of microflora on egg shells in egg production in Jordan

Abstract: Egg production in Jordan is dominated by two large companies, but several smaller producers also sell their egg to the market. In this bachelor thesis the egg production in Jordan is studied with the aspect of the bacterial microflora on the egg shell. Eggs directly from farms, grocery stress and consumers were studied and the number of bacteria compared. Most bacteria were found on the eggs collected from the farms and least on the eggs directly collected from the homes of the consumers. Not much significant differences can be found but eggs kept under refrigeration in general seem to have fewer bacteria on the shell than eggs kept in room temperature.