Abstract
Salted duck eggs as a convenient food are very popular in China and Southeast Asia. Generally, they are produced by traditional curing methods. Here we used traditional methods to profile the bacterial community of salted duck eggs purchased from markets to systematically investigate their microbiological safety. 77 bacteria belonging to 14 genera were isolated. Bacillus related to flavor formation of salted duck eggs were the dominant genus. However, there existed some clinical pathogens which can cause food poisoning, such as Klebsiella pneumoniae, Staphylococcus aureus, and Aeromonas hydrophila. Moreover, PCA analysis showed that the composition of bacteria was related to the source and storage time rather than sampling sites. Besides, bacteria in the shell, intima and egg white of salted duck eggs were cross-linked. In addition, antimicrobial susceptibility testing indicated that resistant bacteria reached to 47.9%. And there was also no significant difference in bacterial resistance with sampling sites. Consequently, it’s necessary to strengthen the food quality of salted duck eggs and improve personal dietary habit.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Adamson PC, Van Le H, Le HHL, Le GM, Nguyen TV, Klausner JD (2020) Trends in antimicrobial resistance in Neisseria gonorrhoeae in Hanoi, Vietnam, 2017–2019. BMC Infect Dis 20:809. https://doi.org/10.1186/s12879-020-05532-3
Cabello FC, Godfrey HP, Buschmann AH, Dölz HJ (2016) Aquaculture as yet another environmental gateway to the development and globalisation of antimicrobial resistance. Lancet Infect Dis 16:e127–e133. https://doi.org/10.1016/s1473-3099(16)00100-6
Chi SP, Tseng KH (1998) Physicochemical properties of salted pickled yolks from duck and chicken eggs. J Food Sci 63:27–30. https://doi.org/10.1111/j.1365-2621.1998.tb15668.x
Du X, Ren JD, Xu XQ, Chen GH, Huang Y, Du JP, Tao ZR, Cai ZX, Lu LZ, Yang H (2019) Comparative transcriptome analysis reveals genes related to the yolk ratio of duck eggs. Anim Genet 50:484–492. https://doi.org/10.1111/age.12820
Ganesan P, Kaewmanee T, Benjakul S, Baharin BS (2014) Comparative study on the nutritional value of pidan and salted duck egg. Korean J Food Sci Anim Resour 34:1–6. https://doi.org/10.5851/kosfa.2014.34.1.1
Guzmán-Trampe S, Ceapa CD, Manzo-Ruiz M, Sánchez S (2017) Synthetic biology era: Improving antibiotic’s world. Biochem Pharmacol 134:99–113. https://doi.org/10.1016/j.bcp.2017.01.015
Harlina PW, Ma M, Shahzad R, Gouda MM, Qiu N (2018) Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs. J Food Sci Technol 55:4719–4734. https://doi.org/10.1007/s13197-018-3367-8
Huang X, Li J, Chang C, Gu L, Su Y, Yang Y (2019) Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white. Food Chem 297:124939. https://doi.org/10.1016/j.foodchem.2019.06.006
Iqbal MS, Khan AH, Loother BA (2010) Comparative study of pharmaceutical properties of some new derivatives of sulfamethoxazole. Pharm Dev Technol 15:613–618. https://doi.org/10.3109/10837450903397586
Jeżewska-Frąckowiak J, Seroczyńska K, Banaszczyk J, Jedrzejczak G, Żylicz-Stachula A, Skowron PM (2018) The promises and risks of probiotic Bacillus species. Acta Biochim Pol 65:509–519. https://doi.org/10.18388/abp.2018_2652
Kim KW, Daeschel M, Zhao Y (2008) Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs. J Food Sci 73:M227–M235. https://doi.org/10.1111/j.1750-3841.2008.00776.x
Kurmasheva N, Vorobiev V, Sharipova M, Efremova T, Mardanova A (2018) The potential virulence factors of Providencia stuartii: motility, adherence, and invasion. BioMed Res Int 2018:3589135. https://doi.org/10.1155/2018/3589135
Lai KM, Chi SP, Ko WC (1999) Changes in yolk states of duck egg during long-term brining. J Agric Food Chem 47:733–736. https://doi.org/10.1021/jf980486r
Lai KM, Chung WH, Jao CL, Hsu KC (2010) Oil exudation and histological structures of duck egg yolks during brining. Poult Sci 89:738–744. https://doi.org/10.3382/ps.2009-00334
Ma M, Cheng Y, Xu Z, Xu P, Qu H, Fang Y, Xu T, Wen L (2007) Evaluation of polyamidoamine (PAMAM) dendrimers as drug carriers of anti-bacterial drugs using sulfamethoxazole (SMZ) as a model drug. Eur J Med Chem 42:93–98. https://doi.org/10.1016/j.ejmech.2006.07.015
Majhi A, Nandi A, Adhikary R, Mahanti S, Bishayi B (2015) In vitro susceptibility of a penicillin-resistant and tolerable isolate of Streptococcus pneumoniae to combination therapy. J Infect Dev Ctries 9:702–709. https://doi.org/10.3855/jidc.4711
Matlow AG, Morris SK (2009) Control of antibiotic-resistant bacteria in the office and clinic. CMAJ 180:1021–1024. https://doi.org/10.1503/cmaj.071891
Menanteau-Ledouble S, Kumar G, Saleh M, El-Matbouli M (2016) Aeromonas salmonicida: updates on an old acquaintance. Dis Aquat Organ 120:49–68. https://doi.org/10.3354/dao03006
Mohr KI (2016) History of antibiotics research. Curr Top Microbiol Immunol 398:237–272. https://doi.org/10.1007/82_2016_499
Pazda M, Kumirska J, Stepnowski P, Mulkiewicz E (2019) Antibiotic resistance genes identified in wastewater treatment plant systems—a review. Sci Total Environ 697:134023. https://doi.org/10.1016/j.scitotenv.2019.134023
Umesha S, Manukumar HM (2018) Advanced molecular diagnostic techniques for detection of food-borne pathogens: current applications and future challenges. Crit Rev Food Sci Nutr 58:84–104. https://doi.org/10.1080/10408398.2015.1126701
Venkatachalam K, Nagarajan M (2019) Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate. J Food Sci Technol 56:3137–3144. https://doi.org/10.1007/s13197-019-03645-5
Walsh AM, Crispie F, Daari K, O’Sullivan O, Martin JC, Arthur CT, Claesson MJ, Scott KP, Cotter PD (2017) Strain-level metagenomic analysis of the fermented dairy beverage nunu highlights potential food safety risks. Appl Environ Microbiol 83:e01144-e1217. https://doi.org/10.1128/AEM.01144-17
Wilson K (2001) Preparation of genomic DNA from bacteria. Curr Protoc Mol Biol 56:2.4.1-2.4.5. https://doi.org/10.1002/0471142727.mb0204s56
Wyres KL, Holt KE (2018) Klebsiella pneumoniae as a key trafficker of drug resistance genes from environmental to clinically important bacteria. Curr Opin Microbiol 45:131–139. https://doi.org/10.1016/j.mib.2018.04.004
Xu L, Zhao Y, Xu M, Yao Y, Nie X, Du H, Tu Y (2017) Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs. PLoS ONE 12:e0182912. https://doi.org/10.1371/journal.pone.0182912
Yang C, Liu X, Chen Z, Lin Y, Zhao X, Yang R (2015) Nutritional quality characteristics of different types of Guangdong-style mooncakes. J Food Process 2015:716580. https://doi.org/10.1155/2015/716580
Acknowledgements
This study was funded by National Natural Science Foundation of China (81401693, 81572028).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no competing financial interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary information
Rights and permissions
About this article
Cite this article
Yang, L., Zhang, J., Wan, Q. et al. Salted duck eggs: the source for pathogens and antibiotic resistant bacteria. J Food Sci Technol 58, 4722–4729 (2021). https://doi.org/10.1007/s13197-020-04962-w
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04962-w