Salmonella is a Food-Borne Bacterial Infection Related to Poultry Products in Tobruk, Libya

Abstract

     Six samples of poultry meat and twenty-four samples of poultry eggs were among the thirty samples of poultry items that were gathered from stores and farms in the Tobruk region. Twelve of these were farm hen eggs, and the remaining twelve were commercial eggs. Salmonella spp. were detected in the poultry meat using horizontal methods of examination. In food, 225 milliliters of buffered peptone water and 25 grams of chicken meat were combined overnight. Following liquid media, the eggs were streaked on XLD and Hekton entric agar for examination, and the remaining 26 eggs were also streaked on the same medium. While the findings of the chicken eggs indicated the growth of two salmonellae and validated the growth of Salmonella spp., the results of the chicken meat revealed no growth. The two growth farms that produced the two Salmonella spp. growths used thirty samples (2/30) to represent (6.67%) and the remaining twenty samples (93.33%) to represent samples. The current study's objectives are to determine whether Salmonella is present in poultry products in Tobruk and to identify the tools and techniques used to detect the pathogen.