Features of sampling eggs for microbiology
DOI:
https://doi.org/10.31548/dopovidi2018.01.028Abstract
Abstract. One of the most common and affordable food is a human eggs. This product is valued primarily as a source of cheap and high quality protein. Egg white is optimal for the human body amino acid composition taken as a reference (100% recommended by WHO).
Very often the eggs serve as a source of food poisoning in the population, resulting from salmonella. They connect from 2.5 to 61.1% of Salmonella transmission to the established factors.
Ukraine is also one of the main factors of human salmonellosis are infected with salmonella ptahoproduktsiya, from 40 to 60.5% of which falls on the eggs, but the rate of detection of Salmonella from fresh eggs parties is very low.
The goal of the work – microbiological studies to analyze the stages of eggs to detect Salmonella under different regulations.
Materials and methods: Conducted analysis of technical standards, guidelines, ISO, ISO, GOST, literature data and the results of their research related to the study of eggs for the pathogen Salmonella.
Results and discussion. According to the regulatory and technical documents that govern the detection of Salmonella in chicken eggs and used bacteriological department of state veterinary laboratory microbiological examination includes the following steps:
- Sample preparation;
- Before enrichment (accumulation in selective liquid media);
- On the selective accumulation of fluids;
- Took on differential diagnostic environment;
- Identification.
Аll phases of research in various regulatory and technical documents match. The only difference is in using different culture media designed for accumulation and growth to obtain isolated colonies of Salmonella.
An important and often critical phase of the study, in our opinion, is sample preparation.
Also, for an objective assessment of the results of microbiological studies eggs should take into account the number of prototypes selected by the party. According to domestic requirements from the party should examine one sample (Decree of 14 June 2002 number 833). Over the same European requirements (Regulation (EC) 2073/2005) should be investigated five samples from the same batch, as required by some countries (eg Iran), salmonella is to be absent in ten samples of one party.
Conclusions:
1. All methods to detect Salmonella comprising study coinciding. The only difference is in using different growth media.
2. The most critical stage of microbiological examination of eggs is Salmonella sample preparation. The most probable identification of Salmonella for use of all components of the eggs.
3. The probability of detection of Salmonella in chicken eggs is higher study provided more samples from the party.
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