Salted duck eggs: the source for pathogens and antibiotic resistant bacteria

Area of Science:

• Food microbiology
• Microbial safety of traditional foods

Background:

• Salted duck eggs are a popular convenience food in Asia, traditionally produced.
• Microbiological safety of these products requires systematic investigation.

Purpose of the Study:

• To profile the bacterial community in market-purchased salted duck eggs.
• To assess the microbiological safety and antimicrobial resistance.

Main Methods:

• Isolation and identification of 77 bacteria from 14 genera.
• Principal Component Analysis (PCA) for bacterial composition analysis.
• Antimicrobial susceptibility testing.

Main Results:

• Bacillus was the dominant genus; however, foodborne pathogens (Klebsiella pneumoniae, Staphylococcus aureus, Aeromonas hydrophila) were detected.
• Bacterial composition correlated with egg source and storage time, not sampling site.
• Cross-linking of bacteria observed across egg components (shell, intima, white).
• 47.9% of isolated bacteria showed antimicrobial resistance, with no significant difference based on sampling site.

Conclusions:

• The presence of pathogens and high antimicrobial resistance in salted duck eggs necessitates enhanced food quality control.
• Improving personal dietary habits is recommended to mitigate risks associated with these products.