Analysis of Salmonella Species from Eggs Using Immunoliposomes and Comparison with a Commercial Test Kit

Abstract

To suggest an improved diagnostic method for Salmonella spp., analyses were conducted with immunoliposomes and compared with the results from a commercial test kit. One sample out of 36 samples of eggshell was Salmonella-positive via immunoliposomes. In the case of the use of the commercial test kit, six samples out of 36 samples were Salmonellapositive. These Salmonella-positive samples were subjected to biochemical identification tests that confirmed that they were Salmonella-negative. As for the egg content samples, they were Salmonella-negative in both analyses with immunoliposomes and the commercial test kit. The Salmonella analysis with immunoliposomes reduced detection time, by 24 h compared to the commercial test kit. Bacteria, including Acinetobacter baumanni, Chryseomonas luteola, Enterobacter cloacae, Escherichia coli, Escherichia hermannii, Klebsiella pneumonia, Pantoea spp., and Pasteurella pneumotropica, were isolated from the eggshells. Other than Acinetobacter baumanni and Pasteurella pneumotropica most of the isolates were known to frequently appear during egg production processing.

Prevalence and Characteristics of Salmonella spp. Isolated from Raw Chicken Meat in the Republic of Korea

“…Known causes of Salmonella food poisoning include diverse foods such as poultry, eggs, meat, fish, and dairy products. In particular, Salmonella is a pathogenic bacterium that causes diseases in humans, making it a representative, hazardous factor that poses a threat to the safety of agricultural foods [ 13 , 14 ]. According to the data from the Centers for Disease Control and Prevention (CDC), it was chicken that caused the most foodborne illness in the United States between 2009 and 2015; about 3,000 people were found to have suffered from food poisoning from eating contaminated chickens, and 64 out of 149 mass food poisoning cases were attributed to Salmonella enterica [ 15 ].…”