Prof. Nashwa Osman Khalefa :: Publications:

Campylobacter is one of the most commonly reported bacterial causes of human food borne infections. In this study, the prevalence of campylobacter spp. on the shells and the contents of the table eggs sold in market were determined. A total of 100 table eggs samples were obtained from different markets in Monofia Governorate . Egg shells and yolk were tested for Campylobacter species using standard bacteriological methods. Eighteen (18%) of 100 samples were positive for Campylobacter jejuni (C. jejuni) from both egg shell and yolk content. The C. jejuni isolates 10 (10%) identified as C. jejuni biotype I and 8 (8%) as C. jejuni biotype II. Further characterizations of two types of isolates were established by Electrophoresis analysis of outer membrane proteins (OMP) using SDS-PAGE. Biotype I had 11 protein bands with different molecular weights ranging from 14.286 KDa to 94.058 KDa, while biotype II had 12 protein bands with different molecular weights ranging from 14.19 KDa to 129.71 KDa. The current study provided some insight into campylobacter as a food borne disease. The hygienic precautions should be taken during handling of table eggs or eating raw eggs or under cooked eggs. The further studies must be applied for future research.