Identification of Salmonella spp. strains in poultry products and their impact on Public Health

Authors

  • Olga JUNCU Department of Food Safety and Public Health, State Agrarian University of Moldova, Republic of Moldova
  • Nicolae STARCIUC Department of Food Safety and Public Health, State Agrarian University of Moldova, Republic of Moldova
  • Natalia OSADCI Department of Food Safety and Public Health, State Agrarian University of Moldova, Republic of Moldova
  • Tatiana ANTOHII Department of Food Safety and Public Health, State Agrarian University of Moldova, Republic of Moldova

Keywords:

Salmonella,, poultry,, meat,, egg, serotype.

Abstract

Introduction. Poultry meat and eggs represent a risk of contamination with zoonotic bacterial agents. This requires permanent laboratory monitoring throughout the production chain segment.

Material and methods. The research material consisted of samples retrieved from poultry carcasses and eggs for current consumption. There were examined 80 samples of eggs and 110 samples of poultry carcasses.

Results. S. Gallinarum, S. Enteritidis and S. Infantins serotypes were isolated in 12.7% of samples out of 110 examined carcasses, whereas S. Gallinarum, S. Dublin și S. Typhimurium serotypes were detected in 6.25% of 80 egg samples.

Conclusions. Bacteriological research on poultry carcasses and eggs showed the presence of pathogenic serotypes of Salmonella spp., which is a major risk to public health.

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Published

2021-04-01

Issue

Vol. 2 No. 2 (2021)

Section

Research articles

How to Cite

“Identification of Salmonella spp. strains in poultry products and their impact on Public Health” (2021) One Health & Risk Management, 2(2), pp. 102–107. Available at: https://www.ojs.maxaccs.ie/index.php/journal-ohrm-bba-md/article/view/129 (Accessed: 10 July 2026).