This study was carried out to evaluate the microbial contents of chicken eggs, sold at retail outlets in Sokoto metropolis. A total of 160 eggs were collected from 16 randomly selected retail outlets, in Sokoto metropolis, for microbial evaluation. Samples were cultured and isolated using nutrient and McConkey agar for bacteria while Sabauroud dextrose agar was employed for fungus and identified using Harvey and Green Wood method. All the 160 (100%) samples were positive for bacteria (nine different genera); while 104 (65%) egg shells were positive for fungi isolation from the genus Aspergillus; however, evaluation of the egg contents revealed 95(59.4%) positive for bacteria isolations from seven different genera and 86(53.8%) positive for fungi isolations from only one genus Aspergillus. The bacterial genera include Escherichia coli, Salmonella spp, Shigella spp, Corynebacteria, Proteus spp Bacillus spp Staphylococcus spp Streptococcus spp and Klebsiella. The only fungal genus was Aspergillus, which were identified to be Aspergillus flavus, Aspergillus niger and Aspergillus fumigatus. The eggs from these areas should therefore be taken with caution and the public should be educated on the dangers associated with consumption of raw and under cooked eggs and egg products, retailers should be encourage to store their eggs in refrigerators and practice good hygiene in order to prevent microbial growth on the eggs.
Key words: Bacterial isolation, Microbial contents, Retail outlets, Sokoto, Table eggs
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