Ammar AH Ahmed¹, Maha M Mohammed², Abdalla AO Abdelrahim³, Abdelrahman K Omer⁴, Aamir M Osman^4,5, Hind EO Musa⁴, Elayis A Abubaker⁶, Ahmed A Hassan-Kadle⁷, Mohamed A Abdalla⁴ and Adil MA Salman⁶*

¹College of Veterinary Medicine, Abrar University, Mogadishu, Somalia
²College of Animal Production, Science and Technology, Sudan university of science and technology, Khartoum, Sudan
³Faculty of Veterinary Medicine, University of West Kordofan
⁴College of Vet. Medicine, Sudan University of Science and Technology, Khartoum, Sudan and Somali One Health Centre, Abrar University, Somalia
⁵Department of Animal Health and Veterinary Services, Ministry of Livestock, Forestry, and Range, Mogadishu, Somalia
⁶College of Veterinary Medicine, University of Bahri, Khartoum, Sudan
⁷Abrar Research and Training Centre, Abrar University, Mogadishu, Somalia

*Corresponding Author: Adil MA Salman, College of Veterinary Medicine, University of Bahri, Khartoum, Sudan.

Received: April 21, 2025; Published: May 19, 2025

Abstract

Background: Salmonella and Escherichia coli are major foodborne pathogens that pose serious public health risks through the consumption of contaminated eggs and poultry. This study aimed to assess the prevalence of E. coli and Salmonella spp. in poultry and humans across four locations in Khartoum State, Sudan, focusing on different production systems and contamination sources.

Methods: A total of 100 swabs were aseptically collected from caged and cage-free farms, local markets, and the hands of egg handlers. The sample sources included chicken cloaca (n = 20), freshly laid eggs (n = 20), hands of poultry farm employees (n = 20), eggs in storage (n = 20), and commercial eggs from markets (n = 20). Samples were tested for Salmonella spp. and E. coli using Gram staining, culture-based isolation, and biochemical identification tests.

Results: Among the 100 samples examined, 59% tested positive for E. coli, while 42% were positive for Salmonella spp.. A co-infection of both bacteria was detected in 1% of samples. E. coli prevalence was highest in cloacal swabs (70%), followed by employee hands (65%), eggs after laying and eggs in the market (55%), and eggs in storage (50%). Salmonella spp. was most frequently detected in stored eggs (50%), followed by eggs after laying and eggs from the market (45%). The lowest prevalence was found in employee hands (40%) and cloacal swabs (30%). Comparison of battery and floor production systems revealed no significant difference, with E. coli prevalence at 60% in battery farms and 58% in floor farms, while Salmonella spp. was detected at 42% in both systems.

Conclusion: The findings highlight widespread bacterial contamination in eggs, poultry environments, and handlers, with high contamination rates from birds' cloaca and farm workers' hands. This necessitates a need for enhanced biosecurity measures, strict hygiene practices, and microbial monitoring throughout the poultry production and supply chain. Implementing a One Health approach is essential to mitigate the risk of foodborne illnesses and safeguard public health.

Keywords:Salmonella; Escherichia coli, Eggs; Foodborne Diseases; Poultry Farms; Biosecurity; Sudan

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Citation

Citation: Adil MA Salman., et al. “Detection of Salmonella and Escherichia coli in Chickens, Eggshells, and the Hands of Egg Handlers in Poultry Farms and Marketplaces in Khartoum, Sudan".Acta Scientific Nutritional Health 9.6 (2025): 23-31.

Copyright

Copyright: © 2025 Adil MA Salman., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.