بررسي آلودگي سالمونلا در دو نوع تخم مرغ محلي و ماشيني در آزمايشگاه بيمارستان قايم (عج ) مشهد، 80-1379

Study of Contamination to Salmonella in Two Groups Egg(Commercial and Local)

Salmonella organisms are gram negative bacilli that produce clinical syndrome like gastroenteritis and sever disease. Gastroenteritis is the most common clinical syndrome and is often referred to as Salmonella, food poisoning. The major vehicles of transmission salmonella are foods of animal origin; including eggs especially due to ingestion of raw or improperly cooked eggs. Therefore children should not eat raw or undercooked eggs. Infants after 6 months needs food supplement and egg is the important food to feed children because yolk egg easily digested and contain protein, vitamin D, iron. This research has been done to investigate the contamination of salmonella in two kinds of eggs in different seasons of year. Experiments were done for salmonella cultures by samples were taken from shell- white and yolk of each egg. Cultures were done for 240 eggs (120 commercial- 120 local) and 30 eggs that well cooked and 30 undercooked. In general the contamination of eggs were observed in 5-6 per 1000 eggs cultured; one positive culture from shell and one positive culture from yolk (local). Salmonella and other organisms may contaminate eggs, therefore we must to avoid consumption of undercooked egg and washing shell, then boiling egg is the best prevention for contamination.