Salting and temperature effect on the occurrence of salmonella spp.in hen's and duck's eggs

ABSTRACT

The study was carried out for obtaining information on the isolation of Salmonella spp. from eggs in our community. We also investigated whether the changing of salting and temperature on eggs would alter the isolation rate of Salmonella spp. The study was conducted in Yangon from May to October, 1996. The eggs were collected from small markets, street vendors and farms and totally 210 eggs were tested in this study. The Salmonella spp. were isolated and identified by standard procedures. They were more isolated from hens' and ducks' egg samples which were bought from farms. They were isolated from samples which were stored for 7 days at room temperature (24degree C) and at 4C. They were not isolated from half-boiled egg and salted egg samples. From this study it was observed that it was safe to eat the eggs after cooking well.