Egg quality and safety — Considering typical storage and handling conditions, which microbial group most frequently causes spoilage of eggs?

Introduction / Context:
Egg spoilage can be caused by both bacteria and molds, but their relative importance differs depending on handling practices, cleanliness, and temperature. Knowing which group dominates in routine scenarios helps prioritize control measures in grading stations, retail, and home kitchens.

Given Data / Assumptions:

• Eggshells have pores and a protective cuticle; washing can remove the cuticle.
• Refrigeration slows microbial growth but does not eliminate it.
• Shell contamination is common in production environments; interior contamination arises if microbes penetrate pores or preexist in eggs.

Concept / Approach:
Historically and in practice, bacterial spoilage is more frequently encountered than mold spoilage. Typical bacterial culprits (e.g., Pseudomonas, Alcaligenes, Enterobacteriaceae) proliferate in the albumen or yolk when temperature abuse or prolonged storage occurs. Molds are important on the shell surface or in very humid settings but are less commonly the primary cause under standard refrigerated storage.

Step-by-Step Solution:

Verification / Alternative check:
Survey data from quality control labs in egg processing emphasize bacterial off-odors, discolorations, and liquefaction as the most frequent spoilage outcomes.

Why Other Options Are Wrong:

• Molds than bacteria: molds occur but less frequently dominate.
• Synergistically: synergy can occur, but the question asks what causes more spoilage overall.
• None: contradicts common observations.

Common Pitfalls:
Overweighting rare moldy eggs from visibly damp cartons; such cases are memorable but not the norm.

Final Answer:
bacteria than molds