Detection of Salmonella Spp. in Eggs and on Eggshells

Abstract

Salmonella contamination in eggs poses a persistent threat to food safety and public health. Contamination can occur internally during egg formation and externally through fecal contact and environmental exposure. This study aims to determine the total bacterial count and presence of Salmonella in both egg contents and eggshells from two different sources which are commercial and farm-sourced eggs in Selangor. It also assess the antibiotic resistance profiles of the isolated strains, an area of growing concern in clinical and food microbiology.