Salmonella, an important food-borne pathogen, has frequently been detected in foods of vegetable origin. How is it entering vegetarian food chain? Is it either of intrinsic origin as in case of most meat-borne and egg-borne episodes or of extrinsic origin arising due to contamination?
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Eggs are not intrinsically containing Salmonella or any other micro-organism. If they were, no eggs would hatch as the conditions during embryonic development in the egg are even more suitable for microbial growth!
You are right Dr. Kan, if eggs are intrinsically containing Salmonella they should not hatch, but it happens, vertical transmission of Salmonella is possible similar to several other bacteria. Many eggs are found containing Salmonella and other bacteria inside yolk and albumen.
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It comes from animals (birds), water can be the vector. We have seen this way of contamination in the Salmonella outbreak in the US, where tomatoes were the suspected source, but in the end it could be shown that the tomatoes were contaminated in a processing plant, were the water was contaminated from jalapenos from Mexiko, and it is easy to imagine how the plants growing on the field are contaminated.
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