DETERMINATION OF SALMONELLA IN FRESH CHICKEN EGGS (GALLUS GALLUS DOMESTICUS) THAT EXPANDS IN THE CITY OF GUAYAQUIL

DETERMINACIÓN DE SALMONELLA EN HUEVOS FRESCOS DE GALLINA

Abstract

Salmonella is a fast-growing bacterium found in animal foods such as meat, milk and eggs that when ingested by the human while in a raw state, it can generate the disease called Salmonellosis. The manifestations of this disease are diverse and of importance for health. The objective of this study was to determine the presence of Salmonella in fresh chicken eggs (Gallus gallus domesticus) that are commercially sold in the city of Guayaquil. An analysis protocol was developed, using methods of collection, isolation, identification and typing of Salmonella spp. 16 sampling points were identified between private and municipal markets in the four points of the city, with a total of 980 egg buckets obtained. Overall, eggs had an average weight of 61.4 grams and an average size of 5.6 cm. A 34% had land, 26% feces, 23% bird plumage remains and 17% blood stains. Both the external and internal part of the eggs were analyzed, by sowing in buffered peptonated water and incubation at 37 ° C for 18-24 ± 2 h and then performing the biochemical tests. Of the analyzed samples Salmonella was entirety absent. It is recommended to conduct studies in other parts of the city of Guayaquil, especially in egg production centers and during their transportation