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Objectives   Salmonella  is considered one of the leading causes of foodborne 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 cloacal 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.

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