Abstract: Eggs are an important component of human meal, with the transportation and sale the salmonella and other pathogenic bacteria would probably exist and influence the egg safety. In this experiment, the changes of the total bacteria count, the number of coli group, and the salmonella population of the eggshell, egg white and egg yolk of the fresh egg products in bulk and in package branded DeQingyuan, LiuMinying and other two branded fresh egg during storage had been studied. It had been found that the initial the eggshells of different brand all had a certain quantity of bacterial contamination, the bacterial amount was 9.315×10²～1.367×10⁴/one egg , and increased with the extension of storage time; the content of branded eggs were not found bacteria contamination at early storage time, but the bacteria contamination was found after 6 days, the total bacteria count and coli group on egg shells showed increase with the extension of storage time. Besides the A branded eggs, the other market eggs all have salmonella contamination ,the rate of eggshell was 1.67%～8.3% ,and the rate of the content was 1.67%～5%. The total bacteria count, the coli group and the salmonella population of bulk eggs were higher than the branded eggs.

Key words: bacteria; coli group; salmonella; eggs