A Study of Salmonella in traditional and industrial eggs at Shahrekord during the 2021

Salmonella is one of the most important pathogenic bacteria common between humans and animals that can cause gastroenteritis and food poisoning in humans. Sporadic cases of Salmonella enteritidis infection occur after egg consumption, which has been described as a public health problem. This study aimed to determine the level of Salmonella contamination of traditional and industrial eggs in Shahrekord. In this study, eggs in Shahrekord were studied for Salmonella contamination. Ten eggs were purchased from stores in the city, of which 5 were traditional, and 5 were industrial. To investigate the contamination of eggs, both the shell and its contents were cultured by standard methods. Out of 10 eggs examined (5 traditional and 5 industrial), one of the traditional eggs tested positive for Salmonella (both the shell and its contents were infected with Salmonella). Based on these results and due to the limited test, the rate of contamination of traditional eggs supplied in Shahrekord is equal to twenty percent. This rate is higher than usual compared to the results of similar experiments compared to other provinces. Due to the Salmonella infection in traditional eggs, it is essential to cook them properly before consumption.