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Abstract
Salmonellosis is a foodborne illness caused by consumption of contaminated food. Infected raw or undercooked eggs are one of the major causes of salmonellosis, which lead to many public health problems. The aim of this study is isolation and identification of Salmonella spp. from the egg content samples, in addition, detection of some virulence gene (avrA, invA and stn). Four hundred edible farm and balady eggs (200 of each) were randomly collected from different supermarkets and farms in El-Behera Governorate, Egypt. The obtained results revealed that the incidence of Salmonella species were 1 and 3% in examined farm and balady eggs, respectively and also 1% in balady eggs while couldn't be detected in farm eggs by direct molecular target genes detection. Serotyping of Salmonella isolates revealed that two different Salmonella serotypes were identified as; S. enteritidis (1strain), S. typhimurium (1 strain) from farm eggs and S. enteritidis (5 strains) and S. typhimurium (1 strain) from balady eggs. Six isolates of Salmonella serovars were molecularly identified, all had avrA gene at 422 bp, invA gene at 284 bp and stn gene at 617 bp. In addition direct detection of virulence gene from egg content of ten egg samples for Salmonella revealed that 2 samples from balady eggs contain all target virulence genes (avrA, invA and stn) with amplified products 422, 284 and 617 bp, respectively. Presence of invA, avrA and stn gene in all isolates indicated that they are capable of producing gastroenteric illness to humans.
Highlights
Egg is an ideal source of nutrients for proliferation of both spoilage and pathogenic contaminating microorganisms
The aforementioned results revealed that incidence of Salmonella by direct gene detection using molecular identification was two (1%) from balady eggs while failed to be detected in farm eggs
Similar incidence of Salmonella in egg content was reported by Awny et al (2018) who reported that incidence of Salmonella in egg contents of examined farm eggs was 4%
Summary
Egg is an ideal source of nutrients for proliferation of both spoilage and pathogenic contaminating microorganisms. Fresh egg has three structures, which are an outer waxy shell membrane, the shell and the inner shell membrane and each is effective to some degree of retarding the entry of microorganisms (Jay et al, 2005). Consumers prefer the egg in which the albumen is firm, the yolk has a dense color, the egg is of an appropriate size with intact shell, and is free from pathogens (Samiullah and Chousalkar, 2014). Salmonella is a genus of rod-shaped (bacillus). Storage and shell damage may facilitate contamination with Salmonella (Poppe et al, 1998)
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