Assessment of Market Variability, Quality, and Food Safety Parameters of Chicken Eggs

ABSTRACT This study aims to evaluate the quality and food safety parameters of chicken eggs in Dhaka. A total of 508 chicken eggs were collected from four diverse market types: wholesale market (WM), super shop (SS), grocery shop (GS), and open shop (OS). Significant differences ( p < 0.05) were observed among markets for all external quality traits except the shape index, with SS showing the highest cleanliness score (3.14). Similarly, a significant variation was found internally with the highest Haugh unit value (79.99) recorded in GS, indicating superior internal quality. The lowest microbial contamination was observed in eggs from the SS with eggshell TVC and Escherichia coli levels of 3.99 and 2.42 log 10 CFU/mL, respectively, Salmonella spp. detected in 14.29% of samples, and egg yolk TVC of 2.90 log 10 CFU/mL, indicating that air‐conditioning facilities may reduce the bacterial growth and metabolic activity on the eggshell surface. Concentrations of heavy metals such as Pb and Cr were below detection limits in all samples. This study concludes that eggs from SS and GS exhibit comparatively superior quality based on quality attributes and food safety parameters; however, continuous surveillance by competent authorities remains essential for monitoring quality and potential health risks to ensure consumer safety and confidence.