Salmonella enterica in raw and boiled eggs: call for comprehensive preventive measures throughout the production and processing chain

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dc.contributor.authorMrope, S. A.
dc.contributor.authorLupindu, A. M.
dc.date.accessioned2020-04-15T05:50:45Z
dc.date.available2020-04-15T05:50:45Z
dc.date.issued2019
dc.descriptionTanzania Veterinary Journal, 2019; 34 (2): 13-22en_US
dc.description.abstractEggs are good source of proteins to human. However, consumption of contaminated eggs may lead to ill-health. Salmonella enterica typifies one of such pathogens causing food poisoning in humans. The present study aimed at assessing the bacteriological quality of eggs from chicken in respect to Salmonella enterica. A total of 570 chicken eggs were collected and examined from November 2015 to May 2016 in Morogoro municipality. Salmonella was isolated from egg content and eggshell samples by conventional culture and biochemical methods. Salmonella enterica were confirmed to genus level by PCR targeting invA gene. Salmonella enterica were tested for resistance against common antimicrobial agents. Salmonella enterica was recovered from 11 out 30 sample pools, of which 6 (20.0%) from egg contents and 5 (16.7%) from eggshell surfaces. Eggs from local chicken breeds were highly contaminated (20.0%) than eggs from exotic chicken breeds (16.7%) whereas raw eggs were highly contaminated (26.7%) than boiled eggs (10%). Clean eggs were highly contaminated (20.0%) than faecal socked (13.3%) and cracked eggs (3.4%). Salmonella enterica were susceptible to Ciprofloxacin, Chloramphenicol, Gentamicin, Tetracycline, Sulfamethaxole-Trimethoprim, Imepenem, Cefotaxime, Ceftriaxone and Caftazidime, and resistant to Kanamycin. Presence of pathogenic Salmonellae in different forms of chicken eggs indicates that eggs are unwholesome for human consumption and control measures should be implemented throughout egg production chain to prevent human and animal salmonellosis.en_US
dc.identifier.citationMrope, S.A. and Lupindu, A.M. (2019). Salmonella enterica in raw and boiled eggs: call for comprehensive preventive measures throughout the production and processing chain. Tanzania Veterinary Journal, 34 (2), 13-22en_US
dc.identifier.issn0856-1451
dc.identifier.issn2714-206X
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/3011
dc.language.isoenen_US
dc.publisherTanzania Veterinary Journalen_US
dc.subjectPublic healthen_US
dc.subjectFood safetyen_US
dc.subjectSalmonellaen_US
dc.subjectEggsen_US
dc.subjectChickenen_US
dc.titleSalmonella enterica in raw and boiled eggs: call for comprehensive preventive measures throughout the production and processing chainen_US
dc.typeArticleen_US
dc.urlhttps://tvj1.sua.ac.tz/index.php/TVJ/article/view/99en_US

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