FATMIRA SHEHU1, RENIS MACI2, ERMELINDA NEXHIPI2, HALIT MEMOCI2, ADRIAN XINXO2, BIZENA BIJO1
1Department of Veterinary Public Health, Faculty of Veterinary Medicine, AUT, Kodër-Kamëz, Tirana, Albania
2Department of Food Microbiology, Food Safety and Veterinary Institute “Dr. Bilal Golemi”, “Aleksandër Moisiu”
*Corresponding author e-mail: firstname.lastname@example.org
Salmonella contamination of eggs and egg shells, has been identified as a public health concern worldwide. In this study, a total of 100 eggs samples, (produced in industrial farms) were collected from 12 regions of Albania during February – December 2017. The samples were transferred to the laboratory, in order to isolate Salmonella.spp. using conventional culture method including pre-enrichment, enrichment, selective plating and differential plating. Out of the overall samples, 48 eggs were collected from 4 large companies with 12 samples in each of them, while the other samples were collected from 8 small and medium-sized companies. The average prevalence of Salmonella was found to be 2%. Two egg samples were detected as contaminated with Salmonella spp and they belonged to small companies. This contamination was found to be present in egg shells but not on egg contents. The present study represents that poultry eggs produced in two small companies are potential reservoir of Salmonella spp. During consumption of contaminated poultry eggs with Salmonella spp pathogen it is possible to be present Human illnesses. Intervention strategies in poultry farms and overall chain are hence important to control Salmonella infection from farm to table.
Keywords: eggs, Salmonella.spp, conventional method, public health.