Thesis (M. Tech.(Environmental Health)) -- Central University of Technology Free State, 2005 / In developing countries such as South Africa commercial chicken farmers produce the majority of eggs, approximately 5.8kg of eggs per capita per annum. Despite this, many people, especially in rural and marginal-urban areas, still consume eggs produced by backyard systems. Backyard systems are characterised by fragmented and small-scale production units that require minimal management and chickens are often unhoused or poorly housed. In most cases, eggs from backyard systems are laid in nests in poor hygienic condition. Eggs are a cheap, readily available and a good source of animal protein and are consumed by the majority of the people in the community, including the young, the old and people with HIV/AIDS. With little information available regarding the microbiological quality of eggs produced by backyard chickens in Southern Africa, the risks posed by these eggs to consumers are unknown. In this study the microbiological quality of eggs from randomly selected household near Hennenman keeping backyard chickens was determined. The study was done over three seasons which included the cold-dry (May-July), mild-dry (October- February) and the warm-wet (August-September) seasons. The following organisms were isolated: Salmonella spp., Pseudomonas spp., Staphylococcus spp., Escherichia coli and Total Coliforms. Staphylococcus spp. was further characterised to species level. Most of the species were of human origin, with the exception of only two species, S. hyicus and S. lentus, which have previously been associated with chickens. Furthermore, questionnaires were administered to the backyard chicken keepers to assess their knowledge regarding chicken keeping and nest hygiene, the proper method of egg collection and storage, and the preparation of eggs. The decrease of vitamins and Staphylococcus spp. occurring during different preparation methods (scrambling, frying and boiling) was also determined. The results obtained showed that the eggshells were more contaminated than the egg contents. This had been expected as the eggshell is more in contact with the external environment than the egg contents are. Faecal contaminants (Salmonella spp., Escherichia coli and Total Coliforms) were present in both the eggshell and the egg contents during all seasons and this could be attributed to the infrequent cleaning of chicken nests as ascertained from the questionnaires. From the vitamin analysis it was observed that backyard-produced eggs had lower concentrations of vitamins A and E compared to commercially-produced eggs. When determining the best preparation method, causing the most degradation of Staphylococcus spp., while on the other hand preserving vitamins, it was found that scrambling was the best method, followed by the frying and boiling methods respectively.