Egg borne salmonellosis involving Salmonella Enteritidis has been identified as a pandemic and several strategies such as global Salmonella surveillance mechanisms initiated by World Health Organisation, were put in place to control the spread of such infections. In India, egg is being promoted as complete food by National Egg Co-ordination Committee (NECC), Govt. of India and the consumption is on the rise. Egg is also included in the free mid day meal to school children in govt. schools. The objective of this study was to determine the prevalence of various serotypes of Salmonella in different types of eggs to identify whether there is emergence of any particular type of serotype associated with type of egg as well as to carry out the risk assessment in terms of drug resistance. Studies were also carried out to determine survival in the contents of egg (yolk and albumen) stored at different temperatures, in case if there is an internal contamination with Salmonella. Efficacy of extracts of commonly used spices such as onion, garlic, chilli and ginger were also evaluated in controlling the growth of Salmonella. The results revealed that S. Enteritidis was not frequently encountered in hens egg as reported from various countries, though diversity of Salmonella serotypes were high in this source. An interesting observation was the relatively high incidence of Salmonella in contents of the duck eggs, with just two serotypes such as S. Enteritidis and S. Infantis, indicating the capability of these two strains to cause trans-ovarian contamination and pose risk to unwary consumers. Prevalence was low in the eggs of Japanese Quail and backyard raised hen. Serotypes of Salmonella isolated included S. Worthington, S. Weltevreden, S. Typhimurium, S. Bareilley, S. Infantis, S. Enteritidis and S. Dublin, many of them were Multiple drug resistant (MDR). Growth studies indicated capability of rapid multiplication of S. Enteritidis in egg contents that are maintained at room temperature. Among the various spices extracts evaluated for their efficacy in controlling the S. Enteritidis, garlic extract was found to be most effective. Efficacy of other extracts found to vary with type of eggs.
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