Salmonellaspecies - From Production to Dining Table

Abstract

Salmonella spp. is one of the most common bacterial causes of food poisoning. Clinical manifestation of Salmonella infections in people is often acute gastroenteritis, which does not require treatment. However, when the infection becomes invasive, antimicrobial therapy is necessary. Salmonella spp. may be present in the intestinal tract and other tissues of poultry and animals with red meat, without showing any symptoms of the disease in the animal. This microorganism is a long-term issue in raw poultry meat and the effect was found in 70% of broilers’ carcasses. This contamination agent penetrates the egg though narrow cracks and faecal contamination of the shell and through the ovary infection in chicken. The aim of this paper was to investigate the potential presence of Salmonella spp. in fecal samples of laying hens from broiler farms, as well as table eggs, animal feed, and mortalities that sporadically occurred on the farms in the Tuzla Canton region. Continuous testing of samples for the presence of Salmonella spp. was carried out on 300 samples of faeces in the period of two years. The presence of bacteria was confirmed in 121 sample. Out of 400 samples of eggs, the presence was identified in 23 samples. Out of 40 samples of animal feed, Salmonella spp. was determined in one sample. On sporadic mortalities on farms, 50 carcasses were tested and the presence of Salmonella spp. was found in 29 samples. Samples were tested by methods BAS EN ISO 6579-1: 2018, Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. and Method for the detection of Salmonella spp. from animal faeces and environmental samples from primary production.