Detection of Escherichia Coli as an Indicator of Infection of the whole Table Eggs with Salmonella Spp. and Ensuring their Safety

Abstract

It is possible to use microorganisms to indicate how microbiologically safe something is. The present study aims to identify Escherichia coli as an indicator of the presence of Salmonella spp. in whole eggs and analyze the steps that may be done to prevent the spread of infection. A total of 90 brown poultry eggs were collected randomly from various locations in the Wasit province of Iraq, then directly submitted to the laboratory. The eggs were kept in the refrigerator at a temperature of 4°C until they were examined for microbial contamination. The tests included the detection of E. coli and Salmonella spp. in both the shell and the internal section of the eggs and the suggestion of steps to control contamination with enteric pathogenic bacteria. E coli was present on the shell and the internal part of the table eggs by 67.8% and 32.2%, respectively, compared to the prevalence of Salmonella spp. on the shell and the internal part of the table eggs by 25.6% and 7.8%, respectively. The findings are conclusive (P ˂ 0.05), and the variables E. coli shell and Salmonella spp. shell are connected to one another in some way. The findings are significant (P ˂ 0.05), and the variables E. coli internal egg and Salmonella spp. internal egg are linked to one another. According to the findings, there is a connection between the presence of E. coli and Salmonella species in whole table eggs.