Open AccessSalmonella organism transmission in hatching broiler egggs
Author(s) -
R. A. Olorunsola,
D. Eruvbetine,
O. M. O. Idowu,
O. Oyekunle,
I. M. Ogunade
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v41i1.2729
Subject(s) - hatchery , salmonella , biology , hatching , yolk , agar , broiler , bonito , microbiology and biotechnology , food science , veterinary medicine , zoology , fish <actinopterygii> , fishery , bacteria , medicine , genetics
The vertical transmission of Salmonella organism in hatching broiler eggs were investigated in selected states in South-Western Nigeria. Hatching eggs were obtained from fifteen major hatcheries. five (hatchery A, B, C, D and E from each State [Lagos (LA), Oyo (OY) and Ogun (OG)]. A total of 300 hatchable eggs of 20 eggs from each hatchery were collected. Individual egg was broken and separated into Shell, albumin and yolk. The samples were incubated into buffer peptone water and incubated at 37°C for 24 hours. Typical colonies of salmonella grown on Xylose lysine deoxycholate agar were seen as lining black center and lightly transparent zone of reddish colour which were further cultured on nutrient agar plates for confirmatory test. The biochemical characterization was carried out using rapid kit for the identification of members of Enterobacteria family. The study revealed that Salmonella pullorum was isolated from the albumin in hatchery (OG-A) and hatchery (LA-A), Salmonella arizorae was also isolated in the Yolk from the hatchery (OG-C), Salmonella gallinarum was found in the albumin in Ogun hatchery (OG-A), however, Salmonella paratyphi A was isolated in the albumin in Oyo hatchery B (OY-B). It is evident from the study that salmonella organism reside in various fractions of the egg like albumin, shell and yolk.