|PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : email@example.com / firstname.lastname@example.org
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38
Salmonellosis is one of the major leading foodborne zoonotic diseases reported worldwide, poultry and poultry products including table eggs were reported as the most important source for foodborne outbreaks in humans. The present study was designed to determine and compare the occurrence of Salmonella serovars by cultural and molecular (PCR) methods in processed, unprocessed and desi table eggs available in the markets, resistance pattern of isolates for commonly used antibiotics and decontamination of table eggs using chlorine and peracetic acid. The results of present study revealed that occurrence of Sal. Enteric was found to be 5.95 and 9.52 per cent by cultural and PCR method, respectively.Among the isolates obtained, 3.57 per cent was found to be S. enteritidis and 2.38 per cent of was S. typhimurium serotypes. The occurrence of S. enterica was found to be 2.08, 8.33 and 16.67 per cent in processed, unprocessed and desi table eggs, respectively. The MAR indices for all five isolates Salmonella enterica was 0.2.Considering the reduction of TVC and Salmonella counts from the table egg surface after sanitation, 100 ppm of per acetic acid (PAA) as a sanitizer was comparatively effective than 200 ppm of chlorine (CL). Higher occurrence of Salmonella species in the egg is of great public health concern. The study further reinforces the necessity of improving the table eggs before it reaches the consumer.