Detection of Salmonella spp in commercial eggs in Iran

BACKGROUND AND OBJECTIVE: Salmonellosis can be acquired through consumption of infected raw or undercooked eggs. The aim of this study was isolation and identification of Salmonella spp from the eggshells and the egg contents samples of Tabriz retails. METHODS: A total number of 150 samples of eggs were analyzed for the presence of Salmonella spp. using conventional culture method and multiplex-PCR. RESULTS: Two (1.33%) out of 150 samples from eggshells were determined as contaminated with Salmonella spp. Salmonella spp was not isolated from the egg contents. Salmonella serovar was determined as enteritidis and typhimurium. CONCLUSION: The results of the present study provide the recent dataset of the prevalence of S. enteritidis and S. typhimurium in eggs at retail shops in the northwest of Iran. It is important to remember that control is required at all levels in the food chain and by separating cooked and raw.