Prevalence of Salmonella species from poultry eggs of local stores in Duhok

Abstract

Background: Salmonellosis is one of the foodborne illness acquired by consumption of infected raw or undercooked eggs and causes major public health problem. The aim of this study was isolation and identification of Salmonella spp. from the eggshells and the egg contents samples.Methods: In this study, a total 350 eggs were randomly collected from five local stores in Duhok and Zakho city over a period of 6 months in summer of 2016. Eggs from each local store were collected and transferred to the microbiology laboratory. The conventional culture method used for detection of Salmonella spp.Results: Out of the 350 eggs, seventeen (4.85%) samples of eggshells contaminated with Salmonella spp. and none of the egg content samples were contaminated with Salmonella genus. Out of 17 positive eggs, three different Salmonella serotypes were identified including; Salmonella enteritidis (10 strains), Salmonella typhimurium (5 strains), Salmonella typhi (2 strains).Conclusions: The results of the present study provide the recent dataset of the prevalence of Salmonella spp. in eggs sold at local stores in the city. All isolates showed resistant to tetracycline, oxacillin and sulphadimethoxazole due to the indiscriminate use of these antibiotics in chicken at sub-therapeutic level or prophylactic doses which promotes selection of antimicrobial resistant strains and also increases the human health risks associated with consumption of contaminated quail eggs. To the best of our knowledge, this is the first study in Zakho- Duhok city, investigating the occurrence of Salmonella spp. in eggshell and content egg sold at local stores.

Antimicrobial Resistance of Salmonella enteritidis and Salmonella typhimurium Isolated from Laying Hens, Table Eggs, and Humans with Respect to Antimicrobial Activity of Biosynthesized Silver Nanoparticles

“…In this study, the isolation rate of Salmonella spp. from egg content was low (3.6%) and lower than the 5.2% reported by Im, Jeong, Kwon, Jeong, Kang, and Lee [ 20 ] and the absence of Salmonella in egg content reported by Zubair, et al [ 50 ]. The low incidence of Salmonella in egg content was caused by the egg’s complex system of membrane barriers and the albumen antibacterial effect [ 51 ].…”

The Patterns of Poisoning Exposure in Different Ages in Duhok Governate: A three Years Study (2016, 2017, 2018)

“…It is obvious that the seasonal variation has contributed in the occurrence of food poisoning, during the summer month 19 , a period when families spend most of their time out of their homes and therefore take their food from restaurants and canteens or other fast food outlets. In addition, some patterns were quite difficult and especially in many other parts of Iraq, food poisoning was mostly excluded from the studies as separate poisoning categories However, according to many local studies in Duhok city, eggs 20 , ice cream 21 , chicken meat 22 , restaurant workers 23, and many other items 24 , were responsible for transferring many pathogen bacteria such as (Salmonella species, Psychrotrophs bacteria and staphylococcus) which might cause consumer food poisoning. In addition, lack of awareness 25 , inadequate storage, and use of raw ingredients in the preparing food might have been additional risk factors in increasing food poisoning case.…”

Isolation, Identification and Resistance of Salmonella spp. in Eggs for Human Consumption

“…A total of 48 eggs were analyzed for the presence of Salmonella in eggshell and egg content. Eggs were collected in sterile polythene bags and transferred by refrigerated containers to laboratory for bacteriological investigation [9].…”