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Background and Aim: Salmonella is one of the common bacterial pathogens between man and birds throughout the world. Inconsistent Salmonella contamination following consumption of eggs, as one of the main contributors of the disease has also become an important public health issue. The aim of this study was to investigate prevalence of Salmonella contamination in locally-produced eggs in Birjand in 2006. Materials and Methods: In this cross-sectional study, raw non industrialized eggs in Birjand were evaluated for Salmonella contamination. A total of 500 samples were purchased from retail outlets throughout the city. Both the shells and contents of the eggs were cultured using the standard method. Biochemical tests, Salmonella serotyping and PCR were applied to specify and confirm of Salmonella isolates. Results: The overall finding was that 3 samples (0.6%) were contaminated with Salmonella. In two out of 3 contaminated eggs, salmonella was found on shell only both the shell and content of the other one were contaminated. Conclusion: Prevalence of Salmonella contamination among the barn and free range eggs in Birjand was 0.6%, which is equivalent to approximately 1 in every 165 eggs. This is in accordance with other surveys in Iran (Shiraz, Tehran and Mashhad). Based on the results, to prevent salmonellosis, proper cooking of the eggs is recommended.

Keywords: Salmonella, Salmonellosis, Gastroenteritis, Egg

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