A Microbiological Analysis of Egg Shell Bacteria

Abstract

Food-borne diseases are a major public health problem affecting developed as well as developing countries. Inaccurately treated eggs are implicated as one of its causes. Bacterial resistance to antibiotics is growing on a global level, necessitating the development of novel antibiotics. One of the most obvious reasons for Antimicrobial Resistance (AMR) in human beings is the consumption of contaminated food with microbes. The present study aims to isolate, identify, and characterise the food-borne pathogens from chicken eggs. This study has been designed to observe the possibility of transmission of pathogenic bacteria from the eggs available in the market to the community. Different types of bacteria found on egg shell surface have been identified and their antimicrobial susceptibility pattern has been determined. E. coli and Staphylococcus spp. were isolated from the chicken egg shell samples. Prevalence of E. coli on the outer egg shell surface was 84%, whereas for the inner egg shell this value was 21%. The prevalence of Staphylococcus sp. was 77% and 15% on the outer and inner egg shell surfaces respectively. The bacterial isolates showed considerable resistance to the commonly used antibiotics. E. coli isolates showed resistance to amoxicillin, ampicillin, tetracycline and cephalexin while Staphylococci showed resistance to ampicillin and cephalexin. Chicken eggs are a potential source of infection to the community. When consumed, these eggs may serve as a vehicle of transmission of infection and antimicrobial resistance. This is an important fact that needs to be explored and understood while developing policies for combating the consequent pandemic of AMR.