MICROBIAL QUALITY OF STORED EGGSHELLS FOR POTENTIAL FEEDSTUFF APPLICATION

Abstract

Eggshells from three (3) different sources (hatchery, bakery and food outlet) were treated and stored over a period of time and their resultant microbial loads were examined. The eggshells were randomly grouped into four (4) treatments namely, the Control group which was examined immediately after heat treatment, Treatment A was stored for 2 weeks, Treatment B was stored for 4 weeks, Treatment C was stored for 6 weeks while Treatment D was stored for 8 weeks before microbial examination. The bacteria, salmonella, coliform and yeast counts were examined. All parameters were significantly (p<0.05) different across the storage periods, eggshell sources and their interaction effect. It was observed that bacteria count increased as the weeks of storage progressed, eggshells from the bakery had the highest bacteria count [57.70 (Cfu/g) x103 ], those from the hatchery had the highest coliform count [12.40 (cfu/g) ×103 ] while those from the food outlet had the highest yeast count [7.20 (cfu/g)×103 ]. It was concluded that heat-treated eggshells should not be stored beyond two (2) weeks prior to use as feedstuff.