Study on Salmonella contamination of traditionally produced edible poultry eggs
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Mahdi Askari Badouei & Babak Mohammadian Ghalejooghi & Omid Madadgar
- چاپ و سال / کشور: 2011
Description
One of the important issues of food hygiene is Salmonella contamination of eggs that may cause foodborne infection and disease in humans. The aim of this study was to investigate Salmonella contamination of traditionally produced poultry eggs in Tehran. Contamination of eggs to other Enterobacteriaceae was also investigated. For this purpose, 200 eggs including 131 egg samples from chickens and 69 from quails, geese, and ducks (23 samples from each species) were investigated. After conventional isolation procedures, Salmonella contamination was detected in five chicken eggs. Serological tests revealed that all of the isolated genera belonged to D serogroup and multiplex PCR showed that all strains carried spv and sefA genes and also random sequence (specific for the genus Salmonella); therefore, all strains confirmed as Salmonella Enteritidis. Antimicrobial susceptibility test revealed sensitivity of all Salmonella isolates to florfenicol, ceftriaxone, trimethoprim– sulfamethoxazole, chloramfenicol, and oxytetracycline. In addition, except the quail eggs, 29 enteric bacteria were isolated from eggs including 21 Enterobacter spp., 4 Klebsiella spp., 3 Escherichia coli, and 1 Proteus spp. This study indicated that traditionally produced poultry eggs were highly contaminated by Enterobacteriaceae. Moreover, the chicken eggs were contaminated by Salmonella Enteritidis; therefore, non-commercial chicken eggs can be considered as an important threat for public health.
Comp Clin Pathol DOI 10.1007/s00580-011-1238-z Received: 18 November 2010 / Accepted: 5 April 2011
