Eggshell Contamination Research Articles

ВЛИЯНИЕ МЕТОДОВ И СРЕДСТВ ДЕЗИНФЕКЦИИ НА КАЧЕСТВО ОБЕЗЗАРАЖИВАНИЯ ИНКУБАЦИОННЫХ ЯИЦ

There is established that egg shell disinfection directly before room in incubator with 20% solution of lactic acid as cold fog promotes embrios death decreasing in comparison with multifold treatment with formaldehyde vapor. Hatching eggs were treated with formaldehyde vapor three times in control group before room in incubator. The research results have confirmed that repeated egg shell contamination occurs during storage even after qualitative disinfection directly after laying. The longer eggs have been stored the higher egg shell contamination is and the more often embrios perish at different incubation

Evaluation of bacterial contamination of laying hen eggshells by using a classic and fast method: first report in Algeria

Abstract. Chicken eggs are considered an important source of high-quality protein for humans. Many types of germs can contaminate eggshells, some of which are pathogenic. This survey aims to study the bacterial contamination of eggshells from ISA Brown laying hens of 56 weeks old. The study concerned a total of 100 eggs randomly collected. Two methods were used for investigation and enumeration of bacteria: a classical method and a rapid method Rida®Count. The classical method concerned: total bacteria, total and fecal coliforms, fecal streptococci, Staphylococcus aureus and Salmonella spp.. The rapid method RIDA®COUNT concerned: Total bacteria count, total coliforms, Staphylococcus aureus and Salmonella spp. In both methods, all eggshells were found to be contaminated with aerobic mesophilic bacteria. The average number revealed by the rapid method was 2.95 ± 1.06 Log CFU/cm² and by the classical method it was 2.85 ± 0.99 Log CFU/cm². The rapid method revealed a higher number of eggshells infected with total coliforms (90%) and Staphylococcus aureus (43%) compared to the classical method (56% and 19%, respectively). The average number of total coliforms (2.47 ± 0.95 Log CFU/cm²) and Staphylococcus aureus (1.67 ± 0.86 Log CFU/cm²) revealed by the classical method was close to the rapid method (2.35 ± 1.01 Log CFU/cm² and 1.43 ± 0.83 Log CFU/cm², respectively). Bacterial counts were not significantly different between the two diagnostic methods. The total absence of Salmonella spp. was confirmed. However, the presence of two eggs infected by Raoultella planticola (2%), and two eggs by Escherichia coli (2%) were found. This investigation provided the first partial description in Algeria of the bacterial contamination of laying hen eggshells using two methods: classic and rapid. The good hygiene and management can avoid contamination with dangerous bacteria represented mainly by Salmonella spp.. However, it is necessary to study the bacterial contamination inside the egg and to extend the research to other bacteria

Do the differences in egg contamination, penetration, and resistance against microorganisms among the hen genotypes exist?

Abstract The aim of this study was to evaluate and compare the impact of genotype and storage conditions (temperature and time) on microbiological contamination and eggshell quality. There were four genotypes of laying hens used, Czech Golden Spotted (CGS), Greenleg Partridge (GP), White Leghorn (WL) and commercial hybrid (CH) hens were included. After collection, the eggs were divided equally into five groups according to the storage time (0, 14, 28 days) and temperature (5 and 20°C). The microbiological analysis included counting of colonies forming units (CFU) of Escherichia coli (EC), Enterococcus (ENT) and total number of microorganisms (TNM) on eggshell surface, eggshell membranes and in thin albumen. The analysis of eggshell quality included the determination of eggshell proportion (SP), thickness (ST), strength (SST), index (SI) and surface (SS). Moreover, egg weight (EW) and egg weight loss (EWL) were determined. The significant effect of genotype was found in contamination of eggshell by EC, ENT and TNM, eggshell membranes by TNM and albumen by EC (all P≤0.05). The significantly lowest contamination of eggshell from EC was in eggs from the WL hens (4.42 log CFU/eggshell), while from ENT was in eggs from the CGS hens (1.22 log CFU/eggshell) and from the WL hens (1.40 log CFU/eggshell). The lowest incidence of TNM was also detected in eggs from the WL hens (5.03 log CFU/eggshell). Statistically the lowest contamination of eggshell membranes by TNM was found in eggs from the WL (0.12 log CFU/eggshell membranes) and CH hens (0.15 log CFU/eggshell membranes). Regarding the effect of genotype, the GP (not detected) and WL (not detected) hens had eggs with statistically the lowest occurrence of EC bacteria in albumen. Regarding the EW and eggshell quality, all the parameters were significantly affected by the genotype (P≤0.0001). Also EWL was significantly (P≤0.05) affected by genotype (after 14, 21 and 28 days of storage). There were found to be significant differences of microbial contamination of egg surface among observed hen genotypes. The penetration of selected microorganisms was also significant in contamination of eggshell membranes by TNM and in contamination of albumen by EC.

Molecular assessment of microbial diversity on eggshell of chukar partridges (Alectoris chukar) under semi-captive conditions

Due to human activity, climatic changes and habitat damage, the Chukar partridge (Alectoris chukar) is experiencing a population decrease. The goal of this work was to isolate and identify the inner eggshell microflora in order to learn more about their function in A. chukar embryo mortality and hatchability in semi-captive settings. During the egg-laying season, 204 eggs were gathered from the Balkasar Research Complex in Chakwal, Pakistan. These eggshells were divided into four categories after incubation: un-pricked with dead embryo, pricked with dead embryo, hatched, and unfertilized eggs. A total of 47 (23.03%) samples tested positive for gram-positive bacteria, which were then identified using 16S rRNA sequence analysis. Bacillus subtilis, Bacillus cereus, Bacillus amyloliquefaciens, Bacillus toyonensis, Bacillus thuringiensis and Staphylococcus sciuri were among the identified species. Hatched eggshells had the highest percentage of bacterial flora (36.17%), followed by un-pricked with dead embryo (23.40%) and pricked with death embryo (21.27%), and unfertilized eggshells had the lowest percentage (19.14%). As a result, the findings of this study revealed that microbial contamination of eggshells could be a cause of early embryonic stage degeneration and bird death.

Eggshell contamination with special reference to different methods of disinfection on the isolated bacteria

The study was conducted on 198 table eggs that were collected from markets, manual and automatic farms in EL-Fayoum governorate, to assess the existence of foodborne pathogens (Escherichia coli and Staphylococcus aureus), either on the outer eggshell or inner egg contents and to evaluate the reduction capacity of three antimicrobial agents (citric acid 3%, Sodium bicarbonate 3% and hydrogen peroxide (H2O2)3%) against eggshells bacterial load. The obtained results found that Staph. aureus has recorded the highest prevalence (90%) in table eggs, Almost, E. coli and Staph. aureus isolates exhibited high resistance to the tested antibiotics. Also, the E. coli isolates were positive to virulence genes (tet A gene and dfr A gene). Finally, the effect of tested antimicrobial agents on the experimentally contaminated eggs showed that H2O2 (3%) was more effective in reducing the load of E. coli on eggshells than the other antimicrobial agents tested, while bicarbonate 3% expressed a significant ability to reduce Staph. aureus.

Contamination of chicken eggshell and egg contents with <em>Salmonella</em> species from selected farms in Kosgama, Colombo district

Contamination of chicken eggshell and egg contents with <em>Salmonella</em> species from selected farms in Kosgama, Colombo district

Guinea fowl (Numida meleagris) eggs and free-range housing: a convenient alternative to laying hens' eggs in terms of food safety?

The aim of this study was to evaluate the impact of the genotype (guinea fowl, native breed Leghorn, and commercial hybrid hens), storage time (0, 14, 28 d) and storage temperature (fresh, 5, 20°C) on eggshell quality traits and microbiological contamination of eggshell, eggshell membranes, and albumen. A total of 150 hens (50 hens per genotype—divided into 2 equal groups because of the results replication) were used. There were 150 eggs (50 per genotype) used for microbial analysis and 600 eggs used for the analysis of eggshell quality. The effects of genotype, storage time, and storage temperature were observed. Moreover, interactions between these factors were calculated. The significant effect of genotype (P = 0.0001) was found in egg weight, in all observed parameters of eggshell quality (proportion, thickness, strength, surface, and index), eggshell contamination of Escherichia coli (EC) and total number of micro-organisms (TNM), penetration of TNM into eggshell membranes (P = 0.0014), and penetration of TNM into albumen (P = 0.0019). Storage time significantly affected egg weight and all parameters of eggshell quality except the eggshell strength and index. It also significantly affected count of Enterococcus (ENT) on eggshell, TNM in eggshell membranes and TNM in albumen. Storage temperature significantly influenced egg weight (P = 0.0001) and all parameters but eggshell thickness and surface. Regarding the microbial contamination, storage temperature significantly affected a count of ENT on shell, TNM in shell membranes, and TNM in albumen. Concerning significant interactions, the interaction among genotype and storage time was found significant (P = 0.0148). Fresh and 28-day-old commercial hybrid eggs were the most contaminated, whereas guinea fowl eggs (fresh and 14 d old) and Leghorn hen eggs (fresh, 14, 28 d old) had the lowest level of contamination by EC. When looking for an alternative to laying hens, guinea fowls should be taken into consideration due to their higher resistance to diseases, ability of adaptation to different environmental conditions, and especially in terms of eggshell quality and therefore egg safety.

Control measures of salmonellosis in eggshell and liquid eggs at sites Local egg production in Wassit Province

The contamination of eggshells and liquid eggs by Salmonella has been recognized as a community health trouble. The current study was undertaken to isolate and identify of Salmonella in eggshells and liquid eggs, study of the susceptibility to antibiotics, and study the factors that help control of salmonellosis for local egg production in Wassit province. The percentages of Salmonella prevalence in eggshells, liquid eggs and whole eggs were 27%,8%,35%, respectively. all six sites under subject were indicated to presence of salmonella. This study showed no correlation between the sites of eggs production and presence or absence of salmonella. There were significant differences (p< 0.05) between eggshells and liquid eggs with presence or absence of salmonella in egg samples. Salmonella isolates showed antibiotic susceptibility to gentamycin, moderate sensitivity to chloramphenicol, and resistance to other types of antibiotics. This study involving the investigation of salmonellosis restriction methods during production, storage, transportation and food processing and handling. Additional study is prerequisite to supply additional described checking techniques and knowledge systems to decrease the hazard of salmonellosis after egg ingestion.

Effects of a mannan-rich yeast cell wall-derived preparation on cecal concentrations and tissue prevalence of Salmonella Enteritidis in layer chickens.

Salmonella Enteritidis (SE) has been the most common Salmonella serotype associated with foodborne infections in the last several years. Dietary applications of yeast-based preparations in feed have shown to reduce Salmonella colonization in chickens augmenting SE control strategies. This study was conducted to evaluate the effects of a mannan-rich yeast cell wall-derived preparation (Actigen®) administered in feed at a rate of 400 g/ton on SE colonization in the cecum and internal organs of commercial layer chickens. Sixteen week-old layer pullets were orally challenged with a selected nalidixic acid resistant SE strain at a dose of 1.7×10^9 colony forming units (CFU) per bird. SE colonization was assessed by evaluating isolation rates from ovary and pooled liver/spleen samples as well as enumeration of SE in cecal pouches one week post-challenge. Recovery rates of SE from the ovaries of directly challenged birds receiving Actigen® were significantly lower (P <0.02) than those in directly challenged birds fed an unsupplemented control diet. Recovery rates of SE from pooled liver/spleen samples were not significantly different between Actigen®-treated pullets and controls (P = 0.22). Using direct plate count methods, cecal SE concentrations were 1 log10 lower (P <0.001) in challenged pullets in the Actigen®-supplemented group than in the challenged controls. The SE concentration distributions in the ceca were similar in groups testing positive and groups testing negative for SE in the ovaries and liver/spleens tissues. As a result, SE concentrations in the ceca could not be directly related to the occurrence or prevalence of SE in these tissues. In conclusion, Actigen® supplementation appears to decrease the prevalence of SE in ovarian tissue and concentrations of SE in cecal contents and may be useful as a tool for reducing the risk of eggshell contamination and transovarian transmission of SE in eggs.

Investigation of a salmonellosis outbreak linked to French toast sandwich with the use of surveillance camera, Taiwan, 2018.

Salmonella is a leading cause of foodborne outbreaks in Taiwan. On 27 April 2018, a salmonellosis outbreak among customers of a restaurant was reported to the Taiwan CDC. We investigated the outbreak to identify infection sources and prevent further transmission. We interviewed ill customers and their dining companions. We conducted a case-control study to identify foods associated with the illness. Case-patients were those who had diarrhoea within 72 h after eating at the restaurant during 16-27 April 2018. Specimens, food samples and environmental samples were collected and tested for enteric pathogens. Salmonella isolates were analysed with pulse-field gel electrophoresis and whole-genome sequencing. We inspected the restaurant sanitation and reviewed kitchen surveillance camera recordings. We identified 47 case-patients, including one decedent. Compared with 44 controls, case-patients were more likely to have had a French toast sandwich (OR: 102.4; 95% CI: 18.7-952.3). Salmonella Enteritidis isolates from 16 case-patients shared an indistinguishable genotype. Camera recordings revealed eggshell contamination, long holding time at room temperature and use of leftovers during implicated food preparation. Recommendations for restaurant egg-containing food preparation are to use pasteurised egg products and ensure a high enough cooking temperature and long enough cooking time to prevent Salmonella contamination.

A Successful Technique for the Surface Decontamination of Salmonella enterica Serovar Typhimurium Externally Contaminated Whole Shell Eggs Using Common Commercial Kitchen Equipment

Eggs are a highly nutritious food source used in a wide range of food products. In Australia, eggs are a frequent source of foodborne salmonellosis outbreaks, associated with eggshell contamination with Salmonella enterica serovar Typhimurium (ST). Despite their potentially hazardous nature, raw eggs are often used and consumed in mayonnaise, mousse, ice cream and eggnog. The aim of this study was to develop a shell egg decontamination method that removed ST contamination from the outside of an egg without impacting its usability. The decontamination method was developed by the adaptation of a temperature-controlled water bath (commonly present in kitchens and associated with the sous-vide technique) for the surface decontamination of eggs. The outside of whole eggs was artificially inoculated with two ST strains. The eggs were decontaminated by placing in a sous-vide cooker with the water heated to 57°C. The remaining viable ST present on the whole shell egg, crushed shells, internal egg contents and sous-vide water were enumerated over time by culturing onto XLD agar. The quality of the uncontaminated heat-treated eggs was determined by measuring the Haugh unit, yolk index, albumen pH, thermocoagulation, and stability of foam. A blind control study was conducted to assess the acceptability and usability of the treated eggs by chefs and food handlers for the preparation of mayonnaise. Complete decontamination of ST was achieved by treating eggs for 9 min in the sous-vide cooker (57°C). No statistically significant difference was observed in the quality of treated eggs compared with nontreated eggs using the quality measurements and acceptability score from chefs. This method provides a simple approach that can be adopted by chefs and food handlers to obtain safe eggs before the preparation of raw egg products.

PLASMA-CHEMICAL METHODS FOR CONTROL OF BIOTIC CONTAMINANTS

The possibility and effectiveness of control of biotic contaminants (bacteria, micromycetes) with ozone and air activated by the plasma chemical reactor were studied as an alternative to the chemical methods of treatment using the model of hatching eggs. It was shown that as a result of the egg shell ozone treatment, bacterial contamination decreased by 3083 times after four days of treatment, and the level of microbiota decreased by 2.6 times after five days of treatment. As a result of the egg shell air treatment, bacterial contamination decreased by 30.56 times after three days of treatment, and the level of contamination with microscopic fungi decreased by 6.9 times on the fifth day of treatment. As the amount of OH radicals in the activated air increased, the level of bacterial culture decreased by 60 times on the third day of treatment, and the level of egg shell contamination with microscopic fungi decreased by 7.2 times on the fifth day of treatment.

The influence of the conditions of acquisition and storage of table eggs on changes in their quality and the presence of mycobiota and Fusarium mycotoxins

The study showed that the hen housing system and egg storage conditions had significant influence on differences in the qualitative traits of eggs. The most rapid qualitative traits changes were observed in the eggs laid by the hens kept in the free-range and litter systems. After the first week of storage fungi were found on the eggshell surface but significant growth of fungi on the eggshell surface was noted after 3 wk, regardless of the storage conditions. Higher humidity during egg storage causes the dynamic development of fungi in the albumen. The principal component analysis proved the dependency between ergosterol and the trichothecene concentration in the albumen. Mycotoxins in the albumen indicate the presence of pathogenic species of microscopic fungi. The albumen of the eggs laid by the hens kept in cages had the lowest concentration of mycotoxins. The results of the study showed that the conditions of the henhouse environment significantly influenced the initial contamination of eggshells. Egg storage conditions, i.e., high air humidity, favor the development of fungi on the eggshell surface, affect the dynamics of fungal growth into the albumen and the production of mycotoxins.

Evaluation of different live Salmonella enteritidis vaccine schedules administered during layer hen rearing to reduce excretion, organ colonization, and egg contamination

Salmonellosis caused by Salmonella Enteritidis is a widespread zoonosis and poultry products are an important source of infection. This study was carried out to evaluate the protection of different vaccination schedules in layers using a live commercial attenuated Salmonella Enteritidis vaccine based on strain Sm24/Rif12/Ssq (AviPro® Salmonella Vac E, ELANCO) during rearing and egg production. Three hundred and fifty Salmonella-free chickens were distributed into 7 vaccinated groups and 1 unvaccinated group. Different vaccination schedules were performed combining either 1, 2, or 3 oral gavage doses. Chickens from Group A, B, and C were vaccinated once, either at the first day, at 7 or 16 wk old, respectively. Chickens from Group D were vaccinated twice-at the first day and 7 wk old. Chickens from Group E were vaccinated twice-at the first day and 16 wk old. Chickens from Group F were vaccinated twice-at 7 and 16 wk old. Chickens from Group G were vaccinated 3 times, following the manufacturer's recommendation: at the first day, 7 and 16 wk old. Chickens from Group H remained unvaccinated. Five challenge trials numbered 1 to 5 were carried out at 8, 12, 16, 29, and 55 wk old, respectively. After challenge, chickens were sampled by cloacal swabbing and, after euthanasia, livers, ovaries, spleens, and cecal contents were cultured to isolate S. Enteritidis. Additionally, eggs were collected after challenge and cultured to isolate S. Enteritidis on egg shells (Trials 4 and 5). Protection against experimental infection with a virulent nalidixic acid resistant S. Enteritidis strain K285/94, was evaluated by measuring reduction of excretion, colonization, invasion into organs, eggshell contamination, and egg production. The live S. Enteritidis vaccine protected the hens by reducing S. Enteritidis excretion, isolation from organs, and egg contamination. Higher protection throughout laying period was afforded after administration of three vaccine doses during rearing period.

Yeasts isolated from cloacal swabs, feces, and eggs of laying hens.

Domestic and wild birds may act as carriers of human pathogenic fungi, although the role of laying hens in spreading yeasts has never been investigated. We evaluated the presence of yeasts in the cloaca (Group I, n = 364), feces (Group II, n = 96), and eggs (Group III, n = 270) of laying hens. The occurrence and the population size of yeasts on the eggshell, as well as in the yolks and albumens, were assessed at the oviposition time and during storage of eggs at 22 ± 1°C and 4 ± 1°C. A statistically higher prevalence and population size of yeasts were recorded in Group I (49.7% and 1.3 × 104 cfu/ml) and II (63.8% and 2.8 × 105 cfu/ml) than in Group III (20.7% and 19.9 cfu/ml). Candida catenulata and Candida albicans were the most frequent species isolated. Candida famata and Trichosporon asteroides were isolated only from the eggshells, whereas Candida catenulata was also isolated from yolks and albumens. During storage, the yeast population size on the shell decreased (from 37.5 to 8.5 cfu/ml) in eggs at 22 ± 1°C and increased (from 4.6 to 35.3 cfu/ml) at 4 ± 1°C. The laying hens harbor potentially pathogenic yeasts in their gastrointestinal tract and are prone to disseminating them in the environment through the feces and eggs. Eggshell contamination might occur during the passage through the cloaca or following deposition whereas yolk and albumen contamination might depend on yeast density on eggshell.

Effect of housing system and age of laying hens on eggshell quality, microbial contamination, and penetration of microorganisms into eggs

Hens of the laying hybrid ISA Brown were used in the study with the objective to evaluate eggshell quality, microbial contamination of eggshells, and penetration of microorganisms into the egg content in different housing systems (enriched cage: 60 hens, 10 hens per cage, 750 cm&lt;sup&gt;2 &lt;/sup&gt;per hen vs free range: 60 hens, 9 hens per m&lt;sup&gt;2&lt;/sup&gt;) and at different hen ages (26 vs 51 weeks) during storage time (0, 2, 7, 14, and 21 days). A significant interaction between the housing system and age was observed in egg weight and most of eggshell quality measurements. However, microbial contamination and penetration were affected mostly by the housing system and storage time. The numbers of Escherichia coli (P &amp;lt; 0.001, 4.51 vs 2.75 log cfu/eggshell) and Enterococcus (P &amp;lt; 0.001, 2.56 vs 1.11 log cfu/eggshell), and the total number of microorganisms (P &amp;lt; 0.001, 5.04 vs. 3.65 log cfu/eggshell) were higher in free range eggs compared to enriched cage eggs, respectively. The counts of Escherichia coli (P &amp;lt; 0.001, 4.23 vs 2.91 log cfu/eggshell) and Enterococcus (P &amp;lt; 0.001, 2.31 vs 1.27 log cfu/eggshell) decreased with storage time. A positive correlation between the total number of pores and penetration of Escherichia coli in both housing systems was observed in the albumen. It can be concluded that the housing system and age of laying hens significantly affected eggshell quality. Microbial contamination presumably affects the penetration of microorganisms. The correlation between the number of pores and penetration is assumed to be affected by the microbial species.

Free-range and organic farming: Eggshell contamination by mesophilic bacteria and unusual pathogens

The high incidence of foodborne illnesses caused by the consumption of eggs in industrialized countries is the main reason we decided to determine the microbial load on the surface of eggshells from free-range and organic farming. The objective was to compare which was better for ensuring the least possible health risk to the consumers, focusing on consumption of raw eggs by immune-compromised people. Bacteria come from the intestine of the animal or subsequent contamination. When eggs are cracked, bacteria from the shell reach the yolk and the albumen, and grow during manipulation and preservation, causing foodborne diseases in consumers. Microorganisms such as Salmonella, Listeria monocytogenes, Campylobacter, Enterobacteriaceae (including E. coli serotype O157: H7), Staphylococcus, Enterococcus, and mesophilic aerobic bacteria, were examined. The presence of bacteria on eggshells depends on hygienic conditions of the farming and packaging industries. Hygienic measures, such as strict cleaning and disinfection of surfaces in contact with eggs in packaging industries, would be a protective factor to minimize the contamination of eggshells. The total absence of pathogens demonstrates the relevance for human consumption of eggs coming from both free-range and organic farms, though YOPI (young, old, pregnant, or immune-compromised) people preferably should cook eggs in which bacteria contaminating the outer surface are killed.

High prevalence of clonally diverse spa type t026 Staphylococcus aureus contaminating rural eggshells.

The presence of Staphylococcus aureus in poultry and poultry products, including eggs, increases its potential to enter the food chain, resulting in foodborne diseases. In this context, eggshell colonization by staphylococci may represent a risk factor. This study aimed to investigate the contamination of rural eggshell by S. aureus and to characterize the key features of the isolated strains. Antibiotic resistance was assessed by disc diffusion. Resistant isolates were analysed by PCR for the identification of associated genetic determinants of resistance. PCR was also used to screen for the presence of genes coding for toxins, namely, sea, sec, sei, sem, seo and tst. The genetic characterization was extended by means of agr locus typing and spa typing. 34 S. aureus were isolated. Macrolide- and tetracycline-resistant strains were prevalent. All strains were susceptible to oxacillin, cefoxitin and trimethoprim-sulfamethoxazole. PCR screening for genes encoding enterotoxins detected several virulence patterns, which, together with spa-typing and agr-locus typing, allowed cluster analysis and the description of novel clones. Continuous monitoring of staphylococci is needed also in rural or natural settings. Increasing the number of samples and expanding the geographical region will be needed to further extend the significance of the study.

Atmospheric pressure plasma jet treatment of Salmonella Enteritidis inoculated eggshells

Contamination of eggshells with Salmonella Enteritidis remains a food safety concern. In many cases human salmonellosis within the EU can be traced back to raw or undercooked eggs and egg products. Atmospheric pressure plasma is a novel decontamination method that can reduce a wide range of pathogens. The aim of this work was to evaluate the possibility of using an effective short time cold plasma treatment to inactivate Salmonella Enteritidis on the eggshell. Therefore, artificially contaminated eggshells were treated with an atmospheric pressure plasma jet under different experimental settings with various exposure times (15–300s), distances from the plasma jet nozzle to the eggshell surface (5, 8 or 12mm), feed gas compositions (Ar, Ar with 0.2, 0.5 or 1.0% O2), gas flow rates (5 and 7slm) and different inoculations of Salmonella Enteritidis (101–106CFU/cm2). Atmospheric pressure plasma could reduce Salmonella Enteritidis on eggshells significantly. Reduction factors ranged between 0.22 and 2.27 log CFU (colony-forming units). Exposure time and, particularly at 104CFU/cm2 inoculation, feed gas had a major impact on Salmonella reduction. Precisely, longer exposure times led to higher reductions and Ar as feed gas was more effective than ArO2 mixtures.

Determination of Salmonella in egg shell and egg content in some selected areas of Bangladesh

Salmonellosis is one of the most common and widely distributed food-borne diseases. It constitutes a major public health burden and represents a significant cost in many countries. Salmonella are known for its wide range host and can cause clinical diseases in some hosts while in others, can be asymptomatic. Poultry and eggs are considered as major sources for different pathogenic Salmonella serotypes. Eggs produced locally under the small scale layer farm may present a hazard to consumers which may increase the spread of Salmonella in the environment. To investigate the occurrence of Salmonella, a total of 72 samples were taken from 6 poultry farm in some selected areas of Bangladesh. Sampling program was executed between October and December, 2013 and samples were tested using standard laboratory methods. Data was collected through direct interview and structured questionnaire. Our study shows that, true prevalence of Salmonella in egg shell and egg contents were 0.093% and 0.068% respectively. The highest apparent prevalence in Udayan poultry farm (50%) and lowest in Liza poultry farm (16.67%). The average frequency of egg shell contamination is positively correlated with re-use of egg tray without disinfection. To the best of our knowledge, this is the first investigation on Salmonella spp. in selected local egg production farms in Chittagong. Further detail study is highly recommended.International Journal of Natural Sciences (2015), 5(2) 66-72