Spoiled or Safe? A Scientific Inquiry into Egg Microbiology

Eggs are a globally consumed, nutrient-rich food of animal origin. However, due to their porous shells and biological nature, they are highly susceptible to microbial contamination, which can pose serious food safety and public health risks. The microbial quality of eggs is influenced by multiple factors, including production hygiene, environmental exposure, handling practices, and storage conditions. This article provides a comprehensive examination of microbial contamination in eggs, discussing both surface and internal microbial threats, major pathogenic organisms of concern, detection methods, and strategies for controlling microbial hazards across the supply chain. Emphasis is placed on the importance of maintaining microbial quality from farm to table to safeguard consumer health.