ABSTRACT      

The egg content and shell of each sample were purchased from Ndume, Ndoru, Umudike and Ahiaeke and were analysed for possible occurrence of Salmonella bacteria. The overnight grown cultures on buffered peptone water was then inoculated into freshly prepared MCA and SSA plates for isolation of Salmonella species. The shell of each sample was swabbed with a swab stick and inoculated onto the same media. Out of the 70 samples analysed, 18 isolates were recovered from the egg content representing 25.7% while 25(35.7%) was recovered from the egg shells. SSA proved a better media for the isolation of Salmonella as it yielded 61.1% and 40% of the isolates from the egg content and shell respectively while MacConky agar accounted for 38.9% and 60.0% respectively for egg content and shell. The result of this study indicates that chicken eggs harbour some amount of Salmonella bacteria and stringent measures like proper cooking of eggs should be carried out before consumption.

TABLE OF CONTENT   

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v

List of tables vii

Abstract viii

CHAPTER ONE.

1.0 Introduction              1

1.1 Aims and objectives                         1

CHAPTER TWO

2.0 Literature review                       4

2.0.1 Egg structure and defence mechanism   5

2.0.2 Defence mechanism in eggs              6

2.0.3 Egg production              7

2.1 Public health outcomes              8

2.2 Chicken as reservoir of salmonella              9

2.3 Mechanism of egg contamination              11

2.3.1 Primary contamination              12

2.3.2 Secondary contamination              13

2.4 The pathogen: Salmonella              13

2.5 Salmonellosis              15

CHAPTER THREE

3.0 Materials and methods   17

3.1 Materials                     17

3.2 Methods              17

3.2.1 Sample collection   17

3.2.2 Media preparation   17 

3.3 Sample inoculation/isolation              18

3.4 Sub-culture and purification              18

3.5 Characterization and identification              19

3.6 Gram stain              19

3.7 Biochemical tests              19

3.7.1 Catalase test              19

3.7.2 Urease test              20

3.7.3 Citrate test              20

3.7.4 Indole test              20

3.7.5 Methylred test              21

3.7.6 Voges-proskauer test              21

3.7.7 Hydrogen sulphide test              21

CHAPTER FOUR

Results              28

CHAPTER FIVE

5.0 DISCUSSION AND CONCLUSION              29

5.1 Discussion 29

5.2 Conclusion                             31

REFERENCES