Abstract Egg is considered a nutritionally complete food and an excellent source of protein. However, storing eggs for a prolonged period of time under uncontrolled temperature results in egg quality deterioration. The objective of this study is to determine the effect of storage conditions (time & temperature) on the egg's internal and external quality parameters as well as the microbiological load of eggs. For that purpose, a total of 2160 (white, brown vaccinated and brown non-vaccinated for salmonella) eggs were collected from Lebanese egg farmers in Bekaa valley and stored at 7 °C, 18 °C, 24 °C and 33 °C/20 °C (cyclic) for 2, 4 and 6 weeks. At each time point and temperature setting, 30 eggs were analysed for external and internal quality traits as well microbiological testing. Results showed that brown eggs had significantly higher weight (P

中文翻译：

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储存条件对黎巴嫩农场鸡蛋质量和安全的影响

摘要 鸡蛋被认为是一种营养全面的食物和极好的蛋白质来源。然而，在不受控制的温度下长时间储存​​鸡蛋会导致鸡蛋质量下降。本研究的目的是确定储存条件（时间和温度）对鸡蛋的内部和外部质量参数以及鸡蛋的微生物负荷的影响。为此，从贝卡谷地的黎巴嫩蛋农收集了总共 2160 个（白色、棕色疫苗接种和棕色未接种沙门氏菌）鸡蛋，并储存在 7°C、18°C、24°C 和 33°C/ 20 °C（循环）持续 2、4 和 6 周。在每个时间点和温度设置下，对 30 个鸡蛋的外部和内部质量特征以及微生物测试进行了分析。