الفهرس 
Evaluation of quality control for detection of bacteria contaminated spf and commercial eggs
CONTENTSOnly 14 pages are availabe for public view
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Abstract
Salmonella spp. are one of the major bacterial causes of food borne gastroenteritis. Eggs are most commonly identified as food sources responsible for salmonellosis outbreaks. Mycoplasma gallisepticum is the most economically significant Mycoplasma pathogen of poultry, and has a world-wide distribution in common with other mycoplasmas. The present study aimed to isolate and identify salmonellae and Mycoplasma gallisepticum from hen{u2019}s eggs, as well as using of PCR for direct identification of the S. Typhimurium, S. Enteritidis and Mycoplasma gallisepticum from eggs. Among salmonellae, the general incidence among the native eggs yolk was 1.3%. While the incidence of salmonellosis among white and brown eggs was 1.2% for both. The 13 Salmonella isolates from the native egg yolk were indicated as 7 S. Typhimurium and 6 S. Enteritidis. from the white eggs, one S. Enteritidis and two S. Typhimurium were isolated from the egg yolk. The brown eggs harbored two S. Enteritidis and one S. Typhimurium. All positive samples were from yolk samples. Using PCR 66 albumin samples were positive for salmonellae (48 S. Enteritidis and 18 S. Typhimurium). Mycoplasmae could be isolated from the examined egg samples. A total of 4%, 2% and 2% were recorded among white, brown and native breed egg samples. All negative samples were retested by PCR. And the results showed that 24 negative yolk samples by culture, biochemical and serological tests gave positive results for Mycoplasma gallisepticum. All examined SPF eggs were free from salmonellae and mycoplasmae