Assessment of foodborne transmission of Salmonella enteritidis in hens and eggs in Bangladesh

Objectives: Salmonella is considered one of the leading causes of food borne illnesses worldwide. Information about the transmission of pathogens to poultry and poultry products is necessary to implement control measures for reducing both human exposure and economic loss. The aim of this study was to analyze and evaluate the transmission characteristics of Salmonella enteritidis to laying-type hen flocks and their laid eggs. Materials and methods: For this purpose, 15 pairs of laying hens were used in which each pair consisted of one inoculated and one contact exposed hen. The eggs and cloaca) swabs from these hens were subsequently analyzed. Results: Of the 15 in-contact hens tested, 60% were found to be positive for S. enteritidis within 61 days postinoculation, of which 26.7% transmission occurred within the first 31 days postinoculation. Among the collected laid eggs tested, S. enteritidis was detected on 58% eggshells and 5.33% eggs internal contents. We also observed a 33.33% reduction in egg production from S. enteritidis-infected hens. In a cross-contamination study, we demonstrated that an experimentally inoculated container can act as a potential source of Salmonella spp. infection. Conclusions: Our results will help establish effective monitoring programs to reduce the transmission of Salmonella spp. in poultry and poultry products.

Automated summary

This study aims to analyze and evaluate the transmission characteristics of Salmonella enteritidis in laying-type hen flocks and their laid eggs. The results show that 60% of in-contact hens tested positive for S. enteritidis within 61 days postinoculation, with 26.7% transmission occurring within the first 31 days. S. enteritidis was detected on 58% of eggshells and 5.33% of eggs internal contents. Additionally, there was a 33.33% reduction in egg production from infected hens. The study also demonstrated that experimentally inoculated containers can act as a potential source of Salmonella spp. infection.