Prevalence, assessment, and antimicrobial resistance patterns of Salmonella from raw chicken eggs in Haramaya, Ethiopia

Abstract

Introduction: The presence of antimicrobial-resistant Salmonella in poultry and poultry products, including eggs, is a global public health concern. This study aimed to estimate the levels and patterns of antimicrobial resistance of Salmonella from chicken eggs and assess consumers' raw egg consumption and farmers' handling practices. Methodology: A total of 300 egg samples were collected from Haramaya open market (n = 150) and Haramaya University poultry farm (n = 150) in Ethiopia. Questionnaires were administered to egg sellers and buyers. A sterile cotton swab was used to sample the surface of eggs. The shells were sterilized and the egg content sampled. Isolation was done using the conventional methods for the detection of Salmonella, following the standard guidelines from ISO 6579. Sensitivity to 12 selected antibiotics was tested following the procedure of the Clinical and Laboratory Standards Institute. Results: A level of 5.3% was observed among eggs shells from the open market and 0% among egg shells from the poultry farm, for an overall level of 2.7%. There was a significant difference (p = 0.004) between the prevalence of Salmonella spp. in sample site and sample type. Of the antimicrobials tested, Salmonella isolates were all resistant to erythromycin and clindamycin. Isolates were sensitive to ciprofloxacin (100%) and chloramphenicol (87.5%). All isolates were resistant to multiple antibiotics. One-third of the consumers were found to have eaten raw eggs for perceived medicinal values. Conclusion: To minimize the potential contamination of eggs by pathogens, the eggs should be properly handled, transported, and stored.

Antibiotic resistance in Salmonella spp. isolated from poultry: A global overview

“…A total of 21 publications investigated antibiotic resistance in 1009 isolates from egg-laying hens farms and eggs from Asia (9 studies), Africa (7 studies), Europe (3 studies), and the Americas (2 studies) (Figure -5) [32,74,96,[163][164][165][166][167][168][169][170][171][172][173][174][175][176][177][178][179][180]. Most of the studies report the presence of Salmonella on eggshells (11 studies), followed by egg-laying hens (10 studies).…”

“…Ceftriaxone (CRO), ceftiofur (CEF), cefotaxime (CFT), ceftazidime (CAZ), cefoxitin (FOX), cefepime (CPE), cefazolin (CFZ); 7 carbapenems: Ertapenem (ETP), imipenem (IMP), meropenem (MER); 8 monobactams: Aztreonam (AZT)[32,74,96,[163][164][165][166][167][168][169][170][171][172][173][174][175][176][177][178][179][180].…”

Antimicrobial Susceptibility and Public Health Importance of Salmonella Isolated from Raw Chicken Egg in MizanTeferi Town, South West Ethiopia

“…The current study is higher prevalence of Iran studied by [21] 1.33% in egg shell and 0% in egg contents [21], 5.3% and 0% in shell and contents respectively in Haramaya poultry farm recorded by [22] and 2.4% in shell and 0.5% in contents also in Haramaya poultry farm recorded by [23], and in South India [24], 6.1% and 1.8% reported in egg shells and egg contents of retail eggs, respectively. This variation is due to higher environmental contamination and loss of awareness about proper handling and storage of egg.…”

“…Streptomycin (75%), ampicillin (59.4%), tetracycline (46.9%) and spectinomycin (40.6%) were the most common resistance antibiotics compared to the present study ( Table 5). In study conducted in Haramaya area [22], all isolates of Salmonella spp. were resistant to clindamycin (100%), followed by erythromycin (62.5%), ampicillin (37.5%), amoxicillin (37.5%), and tetracycline (25%) antibiotics.…”

Instrument-Free and Visual Detection of Salmonella Based on Magnetic Nanoparticles and an Antibody Probe Immunosensor

“…Foods such as meat, milk, and eggs are essential for human survival but are often contaminated with Salmonella [24]. Studies have reported that cases of Salmonella poisoning have occurred in powdered infant formula [26], raw milk [27], eggs [28], and meat [13,29]; thus, the food industry must prioritize developing innovative methods for detecting Salmonella .…”