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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

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Salmonellosis acquired from poultry.

Kapil Chousalkar¹, Vaibhav Chandrakant Gole

¹School of Animal and Veterinary Science, University of Adelaide, Adelaide, South Australia, Australia.

Current Opinion in Infectious Diseases

|July 20, 2016

Summary

Egg-borne nontyphoidal Salmonella poses a significant food safety risk globally. This review highlights recent findings on Salmonella contamination, survival, and the need for collaborative control strategies to ensure food safety.

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Area of Science:

Food Microbiology
Food Safety
Public Health

Background:

Egg-borne nontyphoidal Salmonella is a major foodborne pathogen.
Gastrointestinal infections from poultry products are a global concern.

Purpose of the Study:

To review the latest findings on egg-borne Salmonella.
To discuss implications for food safety and control strategies.

Main Methods:

Literature review of epidemiological investigations.
Analysis of Salmonella serovar prevalence and survival mechanisms.
Evaluation of diagnostic methods and control interventions.

Main Results:

Salmonella enteritidis and Salmonella typhimurium are predominant serovars in different regions.
Fecal sampling is a key indicator for egg contamination.
Salmonella can survive on eggshells and form biofilms, with invasion influenced by environmental factors.
Whole-genome sequencing aids outbreak investigations, but culture methods remain essential.

Conclusions:

Divergent perceptions exist between industry and public health regarding Salmonella control.
Challenges include serovar variation, virulent strains, bacterial resilience, and diagnostic costs.
Joint efforts between regulators and public health officials are crucial for effective Salmonella control from farm to fork.