Salmonella Contamination in Various Chicken Juice & Eggs

1. Salmonella Contamination in Various Chicken Juice & Eggs By: Anna Childress Undergraduate Student Tennessee Tech University Cookeville, TN 38505

2. Project Summary Contaminated poultry meat has been identified as one of the principle food borne sources of Salmonella (Whyte et al 2002). The chicken we buy that is prepackaged can even be contaminated. I plan to take chicken juice from various body parts of chicken and different brands of eggs and see which has the most Salmonella contamination.

3. Introduction • Salmonellosis is an increasing public health problem all over the world. • Epidemiology studies on Salmonella outbreaks in various countries have showed that poultry plays a major causative role in human Salmonellas (Mutleur et al 1992). • Salmonella is a gram-negative bacilli that may occur as bacteremia, localized infection, typhoid, or paratyphoid fever. • Typhoid is the most severe, and could even be fatal. • Of an estimated 1,700 serotypes of Salmonella, 10 cause the disease most common in U.S. • All 10 serotypes in the U.S. can survive for weeks in water, ice, sewage, or food. • Proper cooking can reduce the risk of contracting Salmonellosis.

4. Objective Statement No difference exist in Salmonella contamination between commercial chickens and free range chickens.

5. Methods and Material • Collect Chicken Juice and Eggs • Put media on Salmonella agar and Hektoen plates. • Use antibody to identify Salmonella (Will clump together if Salmonella). • Count Colonies • Followed procedures from (Goss 2004)

6. Data Form

7. Expected Result The expected result will be that commercial chicken contains more Salmonella that free range chicken.

8. Project Timeline

9. Budget