RT - Journal Article T1 - A Study of Salmonella Spp. Contamination of Eggs in Sanandaj in 2017 JF - muk-zanko YR - 2018 JO - muk-zanko VO - 19 IS - 61 UR - http://zanko.muk.ac.ir/article-1-363-en.html SP - 43 EP - 49 K1 - Egg K1 - Salmonella K1 - Gastroenteritis AB - Abstract Background and Aim: Salmonella is one of the most common bacterial pathogens in humans and animals that can cause gastroenteritis and food poisoning in human. Salmonella is one of the infectious agents in poultry and its products, e.g. meat and eggs. This study aimed to investigate the contamination of eggs (industrial, bulk and local) distributed in Sanandaj. Material and Method: In this cross sectional study, a total of 116 egg samples including 34 industrial, 40 bulk and 42 local samples were collected randomly from Sanandaj. In terms of salmonella contamination, both shell and egg contents were examined using bacterial cultures and biochemical tests. Results: According to the results of this study, from 116 egg samples, 9 samples (6 local and 3 bulk samples) had contamination in egg shell and 2 of them (both of local samples) had contamination in contents of the eggs. 0% of industrial, 7.5% of bulk and 14.28% of local eggs had Salmonella contamination on their shell. 0% of industrial and bulk eggs and 4.76% of local eggs had content contamination. Conclusion: Due to Salmonella contamination in bulk and local eggs, the recommendation is to use industrial eggs with identification. In the case of using bulk and local eggs, to prevent salmonellosis, proper cooking of the eggs before consumption is recommended LA eng UL http://zanko.muk.ac.ir/article-1-363-en.html M3 ER -