Bacterial diversity of eggs using 16S rRNA sequencing: from raw materials produced by different suppliers to pasteurized liquid eggs

Even though improvements on in vitro techniques have been made to recover microorganisms from different samples, culture-dependent methods present a series of limitations that may hinder a profound understanding of microbiology ecology of foods. Thus, it becomes evident that the knowledge of egg microbiota remains incipient. Therefore, the aim of thus study was to employ a 16S rRNA amplicon sequencing approach to characterize the bacterial diversity of egg samples collected throughout one-year period from different egg suppliers as well as belonging to different batches of final products (liquid egg products).