Salmonella in Foods: A Reemerging Problem

Area of Science:

• Food Safety
• Veterinary Microbiology
• Public Health Epidemiology

Background:

• Human salmonellosis incidence in the European Union has shown an increasing trend since 2013.
• A significant rise in Salmonella Enteritidis prevalence was observed in laying hen flocks, increasing by 17% in 2015 and 57% in 2016.
• Eggs, egg products, and ready-to-eat foods with long shelf lives remain primary sources of foodborne Salmonella outbreaks.

Purpose of the Study:

• To identify the reasons behind the increasing trend of human salmonellosis in the EU.
• To propose specific actions to reverse the rise in human salmonellosis cases.
• To enhance the effectiveness of control measures against Salmonella.

Main Methods:

• Analysis of trends in human salmonellosis and Salmonella Enteritidis prevalence in laying hens.
• Identification of key food vehicles associated with Salmonella outbreaks.
• Proposal of revised sampling schemes, integration of microbiological criteria, and enhanced epidemiological investigations using whole-genome sequencing.

Main Results:

• Salmonella Enteritidis prevalence in laying hens increased substantially between 2014 and 2016.
• Eggs, egg products, and ready-to-eat foods are identified as major contributors to foodborne Salmonella outbreaks.
• Whole-genome sequencing is highlighted as a crucial tool for tracking and controlling salmonellosis.

Conclusions:

• Effective control of human salmonellosis requires a multi-faceted approach.
• Revision of sampling strategies and integration of microbiological criteria are essential for accurate pathogen detection and risk management.
• Advanced epidemiological tools like whole-genome sequencing are critical for targeted interventions and verifying prevention measure efficacy.