Survey for the isolation of Escherichia coli and salmonella organisms from Japanese quail (coturnix cortonix japonica) raw eggs from selected farms in Sokoto metropolis, Sokoto State, Nigeria

Abstract

This research work was conducted to survey and isolate Escherichia coli and Salmonella organisms from Japanese raw quail eggs from 10 selected farms within Sokoto metropolis. A total of 50 Japanese raw quail eggs were used for this study, 5 eggs from each of the selected farms. The eggs were collected and transported aseptically in sterile polythene bags to the Usmanu Danfodiyo University, Sokoto Department of Public health Laboratory for processing. The external surface of each egg sample was swabbed using sterile swab stick pre-enriched in peptone water and selenite F broth separately while the internal content was homogenized and pre-enriched in peptone water and selenite F broth separately incubated at 37^oC for 24 hours. The culture was streaked on Mac Conkey agar separately and incubated at 37^oC for 24 hours. Plates were then examined for the presence of small circular pale and pinkish colonies; suggestive of non-lactose fermenters and lactose fermenters respectively. Discrete colonies of pale and pinkish colonies were gram stained and observed under a light microscope for cellular characterization. Biochemical tests comprising of Triple sugar ion (TSI) test was conducted on each Salmonella isolate and Indole production on each E. coli isolate. From the samples processed, 21 of the isolates could be identified as E. coli base on their biochemical characteristics of which 11 were from egg external swab and 13 from egg content swab while 19 could be identified as salmonella base on their biochemical reactions, of which 8 were from egg external swab and 11 from egg content swab. Findings from this study shows that raw Japanese quail eggs from 9 farms out of the 10 selected farms within Sokoto metropolis sold to public for consumption were contaminated and this may be partly due to unhygienic practices within farms. To reduce the E. coli and salmonella contamination on quail eggs strategies should be employed which include hygienic maintenance of flock, implementation of hazard analysis for critical control point (HACCP) systems, and increased consumer education through media and public enlightenment. In advance consumption of raw and undercooked quail eggs should be avoided and washed adequately before use.