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

Abstract

Abstract 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.