SALMONELLOSIS IN TRINIDAD - EVIDENCE FOR TRANSOVARIAN TRANSMISSION OFSALMONELLA IN FARM EGGS

The aim of this study was to determine whether the contents of farm eg gs in Trinidad are contaminated with Salmonella and if transovarian tr ansmission occurs. 750 fresh eggs from 10 farms supplying 75% of the c ountry's eggs were cultured for Salmonella. Salmonella was Sound on th e egg shells' surfaces from all farms, and in the egg contents from th ree farms. Isolates were obtained from the cultures of the contents an d shells of nine (1.2%) and 35 (4.66%) eggs, respectively (p<0.005). S erotypes found in the contents were S. enteritidis (0.8%; deduced to b e contaminated by transovarian transmission) and S. typhimurium (0.4%) ; those isolated from the shells (contaminated by faecal transmission) were S. typhimurium (3.06%), S. enteritidis (0.67%), S. ohio (0.27%), S. cerro (0.27%), S. infantis (0.27%) and S. heidelberg (0.13%). This study provides the first evidence for Salmonella and, more importantl y, S. enteritidis, in eggs in Trinidad. This is of major public health significance because S. enteritidis infected eggs appear normal and t he organism is difficult to detect and control. The consumption of the se eggs may increase the risk of Salmonella infection Food safety prac tices, particularly the thorough cooking (greater than or equal to 70 degrees C) of all egg dishes and the refrigeration (<10 degrees C) of shell eggs and egg dishes, are recommended.