Isolation and Identification of

Purebred chicken eggs are a source of proteins that provides complete nutrition for humans. The nutrient content in eggs is also a good growth medium for bacteria. Damage to eggs caused by bacteria can occur both inside and outside the hen's body. The main pathogenic bacteria contaminating eggs and processed egg products are Salmonella spp. The purpose of this study was to isolate and identify Salmonella sp. in purebred chicken eggs sold in the traditional Manokwari market. The research method was descriptive. Additionally, a purposive sampling method was used for the sampling procedure. Isolation of Salmonella sp. consisted of three stages: pre-enrichment, enrichment, and isolation of bacteria on the selective medium, Salmonella-Shigella Agar (SSA). Based on the results of Gram staining, cell morphology observations, and biochemical characterization, four samples of purebred chicken eggs (A2, A4, B5, and B7) containing Salmonella sp. The presence of Salmonella sp. in the egg samples tested was caused by the hygiene conditions, temperature, and egg shelf life in the storage area, as well as the hygiene of the eggshells.