Home About Us Writing a Scientific Article Author's Instruction Contact us
 

MERIT RESEARCH JOURNAL OF MICROBIOLOGY AND BIOLOGICAL SCIENCES (MRJMBS) (ISSN:2408-7076)

 
 

/  /    MRJMBS Home   /   /    About MRJMBS    /  /    Submit Manuscripts    /  /      Call For Articles      / /     Editorial Board     / /    Archive     / /    Author's Guide  /  /

 
 


May 2022 Vol.10 No.2

Other viewing option


Abstract
• Full text
Reprint (PDF) (780 KB)


Search Pubmed for articles by:
 

Alhaj AM
Bushra MB

Other links:
PubMed Citation
Related articles in PubMed





































































 

 

Merit Research Journal of Microbiology and Biological Sciences (ISSN: 2408-7076) Vol. 10(2) pp. 019-026, May, 2022

Copyright © 2022 Author(s) retain the copyright of this article

Original Research Article

Prevalence of Salmonella species in raw egg based salad (mayonnaise) from fast food restaurants in Khartoum state 2016

 
 
 

Afraa M. Alhaj1*, Maha Baballa Bushra2

 

1M.Sc, Microbiology Department, Faculty of Medical Laboratory science, University of Medical Sciences and Technology (UMST), Khartoum, Sudan
2M.Sc, Microbiology Department, Faculty of Medical Laboratory science, University of Medical Sciences and Technology (UMST), Khartoum, Sudan

*Corresponding Author's Email: aforamaster.95@gmail.com
Tel: +249119285606

Received: 21 April 2022    I    Accepted: 22 May 2022    I    Published: 25 May 2022    I    Article ID: MRJMBS20028
Copyright © 2022 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

 

Abstract

 

Microbial pathogen of genus Salmonella are among the leading causes of food borne illness globally. Between 696.000 and 3,840,000 cases of food born Salmonellosis occur each year causing mild to acute gastrointestinal symptoms, such as abdominal pain frequent diarrhea, vomiting, fever and chills. Salmonellosis can be acquired through consumption of infected raw eggs based salad mayonnaise. This study conducted to determine the prevalence of Salmonella species in raw egg based salad (mayonnaise) from fast food restaurants in Khartoum state. A descriptive cross-sectional study was conducted at University of Medical Sciences and Technology, Department of Microbiology. A total number of 113 samples of salad mayonnaise was collected from fast food restaurants in Khartoum state and processed for the presence of Salmonella spp. using conventional culture method and serological test. Out of 113 samples from salad mayonnaise collected, 71.4% Escherichia coli and 28.6% Salmonella Typhimurium isolated and identified. Presence of Salmonella Typhimurium in raw egg based salad (mayonnaise) from fast food restaurants in Khartoum state.

Keywords: Prevalence, Salmonella Typhimurium, Raw egg, Mayonnaise, Fast food restaurants, Khartoum












 






 


































 
 

 
 
   
   
   
   
   
   
   
   
   
   
   
 
 
 
 
 
 
 
 
   
 
                         

Merit Research Journals© 2022 || Advertisement | Privacy policy.