Prevalence of Salmonella in Eggs of Poultry, Duck and Japanese quail

Salmonellosis is one of the most frequently occurring food borne illness resulting from the ingestion of viable cells of a member of the genus Salmonella. Eggs, poultry, meat and meat products are reported to be the most common food vehicles of salmonellosis to humans (Oosterom, 1991; Jay, 1992; Davies and Wray, 1996). Human illness caused by infection with Salmonella spp. increased worldwide beginning as early as the mid 1970‟s. As per the statistics available at the end of 20th century it has been reported that Germany, Austria and Poland experienced 100-200 cases of S. Enteritidis salmonellosis per 100000 people, whereas England peaked at 40 cases and France at 10 cases per 100000 people (Gomez, 1997). Owing to the wide spread occurrence of Salmonella food poisoning, considerable attention has been given in recent years to destruction or control of the responsible microorganism.