Materials and Methods: For this purpose, pasteurized liquid egg and Shell eggs were collected from supermarkets and egg production enterprises in Konya. Samples were grouped as Class A (30), Class B (30), pasteurized whole egg (14), pasteurized egg white (13), pasteurized egg yolk (13). As a total, 100 samples were analyzed in terms of microbiological, chemical and physical parameters. Analyzed samples were evaluated for enumeration of total aerobic mesophilic bacteria, total aerobic psicrophilic bacteria, yeast and mold, coliform microorganisms and presence of Staphylococcus aureus, Salmonella spp and Pseudomonas spp as microbiologically. Furthermore, determination of dry matter, total fat, total protein, pH values as chemically and egg yolk index, albumen index, haugh value, shape index, egg yolk ratio, egg albumen ratio, eggshell ratio and viscosity as physically were carried out.

Results: According to the microbiological analysis results of this study, any of the microorganism groups were not isolated in class A egg groups. Salmonella spp was not isolated also in any of the sample groups. It was observed that there were S. aureus and Pseudomonas spp contamination in Class B eggs. Coliform microorganism counts of Class B, pasteurized whole egg, pasteurized egg white, pasteurized egg yolk groups were in accordance with Turkish Food Codex Microbiological Criteria on Egg and Egg Products.

Conclusion: It should be taken into consideration that there would be a contamination risk with pathogens in Class B eggs.