Evaluación de la calidad de los huevos

Introduction: In the field of foodborne diseases, Salmonella spp. can cause salmonellosis through foods such as chicken eggs, a basic food component, of which various qualitative parameters can be evaluated. The objective of the study was to evaluate the quality and the presence of Salmonella spp. in eggs sold in Libertador San Martín, Entre Ríos. Material and methods: The study was developed in the Nutrition Laboratory of the Universidad Adventista del Plata in Libertador San Martín, and a Chemical Analysis Laboratory in Paraná, from May to August 2020. The design was descriptive, retrospective and cross-sectional. The sample consisted of 114 eggs obtained from 3 local supermarkets, in which all egg suppliers in the city were represented. Results: Salmonella spp. wasn´t isolated in none of the samples analyzed. Each unit was clean, although 49 did not present centric yolk, being 57.01 % (n = 65) of A quality, with respect to the shell and content. The average weight was 56.89 g, with a predominance of large eggs, SD ± 3.72. For the shape index, the mean was 74.71, SD ± 2.45, highlighting those with optimal shape. With reference to the flotation test, most were fresh from the day. Regarding the yolk index, the mean was 0.38, SD ± 0.09, with the majority classified below B quality. There was a statistically significant relationship between this last parameter and the state of the shell and content (p = 0.010). The average pH of the white was 8.8, SD ± 0.39 and of the yolk 8.0, SD ± 0.71. Conclusions: The qualitative and microbiological parameters are acceptable, except the index and pH of the yolk. It is essential to continue ensuring the safety of the egg. Keywords: Foodborne diseases; Salmonella; safety.