Foodborne salmonellosis

Foodborne diseases caused by non-typhoid Salmonella are a very important public health problem and an economic burden in many parts of the world. Salmonellosis data from the WHO Global Databank on Foodborne Disease, from the literature and from the WHO Surveillance Programme in Europe were reviewed for the years 1985-1995, showing an apparent increase in the incidence of salmonellosis in many parts of the world. In industrialized countries, this increase may be due to the emergence and increase of S. enteritidis and S. typhimurium DT104. In order to reduce the incidence of human foodborne salmonellosis, measures should be taken simultaneously during the production, processing, distribution, retail marketing and handling/preparation of food to prevent the introduction of Salmonella and its multiplication. These control measures need to be supported by effective foodborne disease surveillance programmes which make it possible to recognize and investigate outbreaks and emerging pathogens, and to assess the need for and evaluate interventions by monitoring longer term trends.