Bacteriological Quality of Table Eggs in Moroccan Formal and Informal Sector

Bacteriological Quality of Table Eggs in Moroccan Formal and Informal Sector

Eggs constitute an important part of the Moroccan diet. However, contaminated eggs can cause a serious public health problem if consumed undercooked, uncooked, or used in unpasteurized egg foodstuffs. This study was carried out to evaluate the microbial contents of eggs according to their sales sect...

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Bibliographic Details
Main Authors: Fatima Zahra El Ftouhy, Saâdia Nassik, Sabrine Nacer, Ahlam Kadiri, Nadia Charrat, Kawtar Attrassi, Asma Fagrach, Mohammed Amine Bahir, Sophia Derqaoui, Abdelaziz Hmyene
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2022/6223404
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