Minor Salmonella: potential pathogens in eggs in Algeria

• Published in: Journal of infection in developing countries Vol. 9; no. 10; pp. 1156 - 1160
• Main Authors: Ayachi, Ammar, Bennoune, Omar, Heleili, Nouzha, Alloui, Nadir
• Format: Journal Article
• Language: English
• Published: Italy Journal of Infection in Developing Countries 29.10.2015
• Subjects: Algeria - epidemiology; Animals; Bacteriological Techniques; Eggs; Eggs - microbiology; Humans; Poultry; Poultry Diseases - microbiology; Prevalence; Salmonella; Salmonella - classification; Salmonella - isolation & purification; Salmonella Infections, Animal - microbiology; Algeria
• DOI: 10.3855/jidc.6526
• ISSN: 1972-2680; 2036-6590

Salmonellosis is one of the major foodborne diseases known to be closely related to the consumption of contaminated eggs, infected poultry, and poultry products. Control and survey of the poultry chain are the key elements and the most critical steps in the prevention of human transmission of Salmonella. This study was carried out in East Algeria on 150 eggs meant for consumption collected from mini-markets and immediately tested for Salmonella using standard methods (ISO AFNOR 6579 modified in 2002). Briefly, the shell surfaces were carefully wiped using sterile appropriated tissues while the white and yellow yolks were separated. All 10 samples were pooled together and a total of 45 samples were carefully analyzed. A contamination rate of 4.4% was found, and two strains of Salmonella bradford were isolated from white and yellow yolks. The results showed that XLT4 was the best medium for Salmonella isolation from yolks. Screening for other Salmonella in parental chickens using an enzyme-linked immunosorbent assay (ELISA) test revealed seropositive cases of Salmonella enteritidis at the top of the poultry production pyramid. Occurrence of Salmonella in yolks and seropositive results for S. in parental chickens is a serious and potential danger to public health. Radical and preventive measures must be taken at the critical points to control and to avoid human transmission. These measures must be installed at all levels of egg production through the application of appropriate and strict regulations, and use of good hygienic practices in transport, storage, and food preparation.