Detection and inhibition of Salmonella spp. in eggs sold at the central market of El Empalme Canton
DOI:
https://doi.org/10.12873/Keywords:
Salmonella, eggs, antimicrobial agents, food safety, chloramphenicolAbstract
Introduction: The presence of Salmonella spp. in foods such as eggs is a major public health concern due to its association with foodborne illnesses.
Objectives: To detect Salmonella spp. in eggs sold in El Empalme and evaluate the inhibitory effectiveness of natural and synthetic antimicrobial agents.
Materials and Methods: Standard microbiological techniques were used for isolation and identification of Salmonella spp. from egg samples, followed by biochemical characterization. The antimicrobial activity of hydroalcoholic extracts of oregano (Plectranthus amboinicus), garlic (Allium sativum), and chloramphenicol was tested at 75% and 100% concentrations.
Results: Five colonies tested positive for Salmonella spp., displaying typical morphology on selective agar. Chloramphenicol showed the highest inhibitory effect, with an average inhibition halo of 5.57 mm, followed by oregano and garlic extracts.
Discussion: Chloramphenicol confirmed high efficacy, while oregano emerged as a promising natural alternative with significant inhibitory capacity.
Conclusions: Both natural extracts and synthetic drugs demonstrated antimicrobial potential, especially at higher concentrations, contributing to foodborne pathogen control strategies.
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