| Summary: | <i>Salmonella</i> is one of the leading causes of foodborne disease worldwide, usually related to contaminated poultry or poultry products, such as eggs. Since egg contamination with <i>Salmonella</i> depends on multiple factors that make it challenging to control, consumers’ knowledge about food safety and the proper handling of eggs is crucial. The aims of the study were (1) to determine the prevalence of <i>Salmonella</i> in eggs from conventional and alternative production systems, (2) to characterize the <i>Salmonella</i> isolates according to phenotypic-genotypic and antimicrobial-resistant traits, and (3) to understand how consumers manage the hazards related to egg contamination in the household. A total of 426 egg samples were analyzed (conventional systems = 240; alternative systems = 186). Culture-based and molecular microbiological methods were used to identify <i>Salmonella</i> and bioinformatics analysis of whole genome sequences was used to determine the serotype and antimicrobial-resistant genes. <i>Salmonella enterica</i> serotype Enteritidis was detected only in eggs from alternative systems (1.1%, 2/186). Isolates showed resistance to nalidixic acid (100%, 2/2), and the <i>aac(6′)-Iaa</i> gene and a mutation in the <i>gyrA</i> gene were identified in both isolates. Overall, consumers demonstrated knowledge regarding food safety; however, many still engage in practices that pose a risk of acquiring foodborne illnesses.
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