Assessment of foodborne transmission of Salmonella enteritidis in hens and eggs in Bangladesh

Objectives Salmonella is considered one of the leading causes of foodborne illnesses worldwide. Information about the transmission of pathogens to poultry and poultry products is necessary to implement control measures for reducing both human exposure and economic loss. The aim of this study was to analyze and evaluate the transmission characteristics of Salmonella enteritidis to laying‐type hen flocks and their laid eggs. Materials and methods For this purpose, 15 pairs of laying hens were used in which each pair consisted of one inoculated and one contact exposed hen. The eggs and cloacal swabs from these hens were subsequently analyzed. Results Of the 15 in‐contact hens tested, 60% were found to be positive for S. enteritidis within 61 days postinoculation, of which 26.7% transmission occurred within the first 31 days postinoculation. Among the collected laid eggs tested, S. enteritidis was detected on 58% eggshells and 5.33% eggs internal contents. We also observed a 33.33% reduction in egg production from S. enteritidis‐infected hens. In a cross‐contamination study, we demonstrated that an experimentally inoculated container can act as a potential source of Salmonella spp. infection. Conclusions Our results will help establish effective monitoring programs to reduce the transmission of Salmonella spp. in poultry and poultry products. The study assessed the transmission characteristics of Salmonella enteritidis in hens and eggs and its impact poultry production. The key findings include 60% transmission of Salmonella within experimental periods upon oral inoculation of hens, 33.33% reduction in egg production due to infection and egg carrying container acted as vehicle for transmission of Salmonella.