Quality and Safety Evaluation of Conventional and Organic Eggs From Supermarkets and Bakeries in Different Areas of Lahore, Pakistan

Abstract

Eggs are considered a highly nutritious food in the human diet, rich in macro- and micronutrients. The poor quality and safety of eggs have become a global public health concern. A total of 12 sets of egg samples comprising both conventional (loose and packaged) and organic (packaged only) eggs were randomly collected from various supermarkets and bakeries in Lahore, Pakistan. The quality of eggs, including egg weight, egg shape, eggshell appearance, yolk index, and Haugh’s unit, was evaluated and graded according to USDA standards. The bacterial load was detected using the total plate count technique and selective media enumeration. The results of the qualitative tests were statistically analyzed using paired comparison t-test, correlation analysis and univariate analysis at a 95% confidence level. The results indicated that 58% of egg samples collected from supermarkets, including both conventional and organic eggs, were of poor exterior and interior quality due to cleanliness issues. However, it was presented that conventional eggs had a significantly higher mean weight of 58.35 g than organic eggs of 46.15 g while Haugh's unit was also significantly better in conventional samples (mean HU ≥ 72) than in organic ones (mean HU < 60). Microbial analysis showed that 10 out of 12 egg samples were highly contaminated with bacteria, including Escherichia coli, Salmonella and Staphylococcus, making 83% of the samples unfit for consumption. The findings of this study raised serious concerns about egg handling, storage and microbial safety in local markets. It was concluded that the eggs available in Lahore markets exhibited significant deviations from USDA quality standards, posing potential health risks.