Related Experiment Video
Updated: Jul 28, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
Salmonella Dublin in dairy cattle: Review of state of the science
Steven Roche1, David Renaud1, Murray Gillies1
1ACER Consulting, 100 Stone Road West #101, Guelph, Ontario N1G 5L3 (Roche, Renaud); Department of Population Medicine, Ontario Veterinary College, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1 (Renaud); Canadian Animal Health Surveillance System, Animal Health Canada, Elora, Ontario N0B 1S0 (Gillies, Leung); Faculty of Veterinary Medicine, University of Calgary, 3280 Hospital Drive NW, Calgary, Alberta T2N 4Z6 (Nobrega).
Background:
Salmonella enterica subsp. enterica serovar Dublin (Salmonella Dublin) is a Gram-negative bacterium of increasing importance to the Canadian cattle sector.
Objective Animal And Procedure:
The objective of this narrative literature review was to provide an overview of the epidemiology of Salmonella Dublin in cattle, highlight risk factors associated with infection, discuss diagnostic methods, and review prevention and control strategies, with a specific focus on the Canadian context.
Results:
Approximately 3 to 30% of dairy farms are positive for Salmonella Dublin, depending on the province. This bacterium can cause high levels of morbidity and mortality and is best controlled by preventing carrier cattle from gaining access to uninfected farms.
Conclusion And Clinical Relevance:
Salmonella Dublin is an emerging pathogen and action is necessary to control its spread.
Related Concept Videos
Microbes in Food Production
Microbes in Beverage Production
Microbes in the Production of Fermented Foods
Probiotics
Microbial Spoilage of Food
Microbiota of the Large Intestine

