Identification of Salmonella sp in Free-Range Chicken Eggs at Market
Keywords:
Free-Range Chicken Eggs; Foodborne Disease; Gram-Negative Bacteria; Salmonella SPP.; Traditional Market.Abstract
Free-range chicken eggs are widely consumed because of their high nutritional value, affordable price, and traditional use as a health-supporting food. However, their rich protein and nutrient content may also support bacterial survival when contamination occurs. One of the most important foodborne pathogens associated with poultry products is Salmonella spp., which can cause diarrhea, gastroenteritis, fever, and other serious health complications. This study aimed to identify the presence of presumptive Salmonella spp. in free-range chicken eggs sold at BTN Hartaco Indah Market, Makassar. A descriptive laboratory-observational design was employed. Eighteen egg samples were collected purposively from nine egg vendors, with two eggs obtained from each stall: one with a visibly dirty shell and one with a visibly clean shell. Laboratory examinations were conducted at the Microbiology Laboratory of the Diploma III Medical Laboratory Technology Program, Universitas Indonesia Timur, Makassar. The examination procedures included enrichment in Lactose Broth, selective cultivation on Salmonella–Shigella Agar, colony morphology observation, and Gram staining. All 18 samples showed turbidity after 24 hours of enrichment, indicating viable bacterial growth. Fourteen samples (77.8%) produced small, circular colonies with translucent white margins on selective agar and demonstrated red-stained, rod-shaped, Gram-negative characteristics. These isolates originated from all nine dirty-shell eggs and five clean-shell eggs. Meanwhile, four clean-shell samples (22.2%) showed no colony growth. The findings indicate that dirty-shell eggs had a higher frequency of presumptive bacterial contamination than clean-shell eggs. However, because identification was limited to culture characteristics and Gram staining, the isolates should be interpreted as presumptive Salmonella-like Gram-negative bacteria. Further biochemical or molecular confirmation is required.
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