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Abstract: (87 Views)
Salmonella stands as one of the most significant pathogenic bacteria shared between humans and poultry, often resulting in food poisoning and gastroenteritis. The meat, eggs, and byproducts of birds serve as crucial sources of Salmonella contamination, leading to thousands of deaths worldwide each year. This bacterium predominantly resides in chicken and bird eggs, possibly infecting the bird's ovaries and entering the egg prior to laying or penetrating the shell during the laying process. This study aimed to assess the extent of Salmonella contamination in various bird eggs within the traditional market of Shahrekord, Iran. Eggs from chicken, quail, pheasant, duck, and turkey were examined for salmonella contamination in the yolk, white, and shell through microbial culture and biochemical tests. Out of the 70 samples collected from the market, 6 (8.57%) were found to have Salmonella-contaminated eggshells. Among these, duck eggshells showed the highest contamination rate with 2 cases (20%), followed by eggshells from unspecified birds with 2 cases (13.33%), while no contamination was observed in turkey and pheasant shells. Additionally, 2 cases (2.85%) of contamination were detected in egg yolks and egg whites. Notably, turkey and pheasant egg samples exhibited no traces of Salmonella contamination. Given the presence of salmonella in bird eggs, it is crucial to thoroughly cook them before consumption to ensure food safety and mitigate health risks.
Book Review: Original Article |
Subject:
Food Hygiene
Received: 2023/08/21 | Accepted: 2023/09/1 | Published: 2024/05/6
Received: 2023/08/21 | Accepted: 2023/09/1 | Published: 2024/05/6
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