Browsing by Author "Minte Assefa"

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    Study on the Prevalence and Public Health Importance of Salmonella From Chicken Table Eggs
    (Addis Ababa University, 2010-06-01) Minte Assefa; Girrna Zewde
    A study was conducted on 400 chicken table eggs from Kombolcha Poultry Multiplication and Breeding Center and market at Kombolcha, Ethiopia from October 2009 to April 2010. The objectives were to determine prevalence and public health importance of salmonella from chicken table eggs. A total of 400 samples of egg shell and egg content were collected. The samples were examined for the presence of Salmonella following standard technique and procedures outlined by the International Organization for standardization. Out of the 400 eggs examined for Salmonella, 46 (11.5%) were positive of which 25 (6.3%) were from egg shcll and 27 (6.8%) were from egg content. The prevalence of salmonella on egg shell before fumigation was 14% and was negative after fumigation with aldehyde. A questionnaire based survey was carried out on egg storage, preparation and egg consumption in households of Kombolcha town during October/2009-April/2010. For this purpose, 130 consumers were randomly selected for interview. According to the result shown, 6.2% of egg consumers liked to eat raw eggs and out of 8 consumers (that ate raw eggs) 6 (4.6%) faced a problem after eating raw eggs and they showed symptoms like diarrhea, abdominal pain and vomiting. Based on the result the majority of the respondents used to store eggs in open containers, while 10% and 23% used refrigerators and cool places, respectively. Boiling was the major egg cooking methods employed. In conclusion the current study has shown that Salmonella are present in table eggs, both on eggs shell and egg content. The prevalence of salmonella in egg shell and egg content between poultry farm and kombolcha market shows variation. Fumigation of eggs with formalin drastically reduced the rate of contamination of salmonella in egg shell and consumers must be aware of not to consume raw eggs to prevent human infection with Salmonella.
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    Study on the Prevalence and Public Health Importance of Salmonella From Chicken Table Eggs
    (Addis Ababa University, 2010-06-01) Minte Assefa; Girrna Zewde
    A study was conducted on 400 chicken table eggs from Kombolcha Poultry Multiplication and Breeding Center and market at Kombolcha, Ethiopia from October 2009 to April 2010. The objectives were to determine prevalence and public health importance of salmonella from chicken table eggs. A total of 400 samples of egg shell and egg content were collected. The samples were examined for the presence of Salmonella following standard technique and procedures outlined by the International Organization for standardization. Out of the 400 eggs examined for Salmonella, 46 (11.5%) were positive of which 25 (6.3%) were from egg shcll and 27 (6.8%) were from egg content. The prevalence of salmonella on egg shell before fumigation was 14% and was negative after fumigation with aldehyde. A questionnaire based survey was carried out on egg storage, preparation and egg consumption in households of Kombolcha town during October/2009-April/2010. For this purpose, 130 consumers were randomly selected for interview. According to the result shown, 6.2% of egg consumers liked to eat raw eggs and out of 8 consumers (that ate raw eggs) 6 (4.6%) faced a problem after eating raw eggs and they showed symptoms like diarrhea, abdominal pain and vomiting. Based on the result the majority of the respondents used to store eggs in open containers, while 10% and 23% used refrigerators and cool places, respectively. Boiling was the major egg cooking methods employed. In conclusion the current study has shown that Salmonella are present in table eggs, both on eggs shell and egg content. The prevalence of salmonella in egg shell and egg content between poultry farm and kombolcha market shows variation. Fumigation of eggs with formalin drastically reduced the rate of contamination of salmonella in egg shell and consumers must be aware of not to consume raw eggs to prevent human infection with Salmonella.