Detection of Salmonella in Eggs

Year 2018, Volume: 13 Issue: 1, 1 - 7, 30.03.2018

Alush Musaj Dafina Llugaxhiu Bahtir Hyseni

Abstract

The purpose of this review paper is to describe
improved test methods for estimating the extent of Salmonella contamination on an egg, in order to assist in the
control and elimination of this food infection hazard. Salmonella a member of the bacterial family Enterobacteriaceae may be recovered from foods and processing
facilities. Salmonella has been
recognized as an important zoonotic pathogen of economic significance in
animals and humans. The egg’s contents are an ideal growth medium for
microorganisms that are hazardous to humans. A variety of methods has been
developed in order to expedite the detection of Salmonella in eggs, including Gene Quence DNA hybridization, PCR
analysis, and enzyme-linked immunosorbent assay. In addition, brilliant green
agar found to support more growth of all the types of studied Salmonella, while bismuth sulphite act
as inhibitory to S. typhimurium, S.
anatis, S. Worthington and S. oranienburg. In each mentioned article of
this review, different methods are used for detection of Salmonella on an egg.

Keywords

Salmonella, egg, PCR, DNA microarray, agar

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