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Microbial food borne pathogens. Salmonella
1Division of Animal Feeds, Center for Veterinary Medicine, Food and Drug Administration, Rockville, Maryland, USA.
Summary
Salmonella bacteria infect all food animals, potentially causing illness or leading to carrier states. These carriers are a significant source of foodborne Salmonella infections and antibiotic-resistant strains in humans.
Area of Science:
- Microbiology
- Food Safety
- Veterinary Medicine
Background:
- Salmonella are gram-negative, facultative anaerobic bacilli within the Enterobacteriaceae family.
- Over 2200 distinct Salmonella serotypes exist, differentiated by antigen profiles.
- Salmonella infections can cause localized gastro-enteritis or generalized septicemia (salmonellosis).
Purpose of the Study:
- To highlight the prevalence of Salmonella in food animals.
- To underscore the role of food animals as reservoirs for Salmonella.
- To emphasize the public health implications of Salmonella contamination in food products.
Main Methods:
- The study is based on a review of existing scientific literature on Salmonella.
- Analysis of Salmonella characteristics, including morphology and serotyping.
- Examination of disease transmission pathways from food animals to humans.
Main Results:
- All food animals are susceptible to Salmonella infection.
- Infected animals can become asymptomatic carriers, shedding Salmonella.
- Recovered animals also act as persistent sources of Salmonella.
- Contaminated food animal carcasses pose a risk for human food poisoning.
- A significant concern is the presence of antibiotic-resistant Salmonella in food animals.
Conclusions:
- Food animals are a primary reservoir for diverse Salmonella serotypes.
- Asymptomatic and recovered animals are critical in the transmission cycle.
- Salmonella contamination in food animals presents a dual threat: foodborne illness and antibiotic resistance.
- Effective control measures in food animal populations are crucial for public health protection.