year 12, Issue 2 (May - June 2018)                   Iran J Med Microbiol 2018, 12(2): 88-95 | Back to browse issues page

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Doulat A, Mahzounieh M R, shams N, Etemadfar L. Prevalence and Comparison of Salmonella Serotypes in Indigenous and Industrial Chicken Eggs Collected from Khorramabad Using Culture and PCR Methods . Iran J Med Microbiol. 2018; 12 (2) :88-95
1- Department of Pathobiology, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
2- Department of Pathobiology, Faculty of Veterinary Medicine, Lorestan University, Khorramabad, Iran
3- Department of Pathobiology, Faculty of Veterinary Medicine, Lorestan University, Khorramabad, Iran ,
Abstract:   (3778 Views)
Background and Aims: Foodborne diseases are one of the major health and economic problems in industrialized and non-industrialized countries. Salmonella serotypes have been considered as one of the most important foodborne pathogens around the world.  Poultry and eggs are considered as major sources for different pathogenic Salmonella serotypes. The aim of this study was to investigate prevalence of Salmonella contamination in indigenous and industrial chicken eggs in Khorramabad during 2015-2016.
Materials and Methods: In this cross-sectional study, a total of 360 (180 indigenous and 180 industrial) eggs were collected from different part of Khorramabad area. The eggs were immediately transferred to microbiology laboratory in aseptic conditions. In order to determine Salmonella, after culture according to the reference conventional methods, the suspected colonies were confirmed using Serotyping and PCR
Results: The results showed that two samples of 180 indigenous eggs (1.1%) were contaminated to salmonella, but there was no contamination in industrial eggs.
 Conclusions: The findings of the current study indicated that although Salmonella was not found in industrial egg samples but indigenous eggs produced in small farms may be harmful to consumers and cause the spread of salmonella contaminations in the environment.
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Type of Study: Original | Subject: Food Microbiology
Received: 2017/08/26 | Accepted: 2018/05/16 | ePublished: 2018/06/30

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