Occurrence of bacteria of the genus Staphylococcus in table eggs descended from different sources.

This paper presents the degree of contamination of table eggs with bacteria of the genus Staphylococcus, taking into account the source of the eggs. The results of the study indicate a relatively high degree of contamination of table eggs with Staphylococcus bacteria. In 1125 bacteriological tests conducted on whites, yolks and shells of eggs from three sources, staphylococci were found in 514 cases. Thirteen strains were isolated from the whites, but Staphylococcus bacteria were found more often in yolks--199 strains. The highest percentage of staphylococci were found on the surface of the egg shell--302 strains. Twelve species of staphylococci were isolated from the eggs tested, including both coagulase-positive strains (Staphylococcus aureus, S. hyicus) and coagulase-negative strains, particularly Staphylococcus lentus, S. warneri, S. epidermidis and S. xylosus. This study determined that regardless of the source of the eggs, egg yolks were more often contaminated with Staphylococcus aureus than with coagulase-negative Stapphylococci. It was also demonstrated that S. aureus dominated in the yolks and on the shells of eggs from the small-scale poultry farm.