M.A. Thesis:

Evalution of salmonella contamination in eggs native city khushab

Background and aim: Salmonella is one of the common pathogens of humans and poultry around the world. In terms of public health, food poisoning resulted from Salmonella is of particular importance due to the multiple serotypes’ host and their natural carriers’ role. Chicken and egg are considered as the most important bacterial transducers of Salmonella to humans which can cause mild gastroenteritis to a deadly toxoid. Eggs are one of the most commonly used food products in many societies that are infected to Salmonella through the ovary of the chicken’s mother, eggshell contamination and also through environment. The most common salmonella strain isolated from infected eggs is Enteritidis salmonella. Considering the position and importance of poultry products in food basket of different populations in society, the present study was conducted to determine the contamination rate of Salmonella bacteria in Khoshbab, a small town in Khorasan Razavi province, native eggs. Research method: In this study, eggs from Khoshbab were studied for Salmonella infection. Ninety native eggs were prepared from Khosbab. In order to study the contamination, the eggshells and their contents were grown in standard method. For definitive diagnosis of Salmonella, precise biochemical and PCR tests were used. Results: Of the ninety eggs examined, just one egg (1.1%) was infected with Salmonella. This contamination was found only in eggshell and was not found in egg content. Conclusion: Salmonella in eggs that are not cooked well or in raw eggs can cause Salmonulosis in humans. Therefore, proper cooking of native eggs is essential prior to consumption, and special attention should be paid to health and cooking of eggs.

Keywords: Salmonella, eggs, PCR