Salmonellagg

8/7/2019 Salmonellagg

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SalmonellaSalmonella


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IdentificationIdentification

RodRod--shapedshaped

Motile bacteriumMotile bacterium

NonsporeformingNonsporeforming

2000+ serotypes (Enteritidis, Typhimurium)2000+ serotypes (Enteritidis, Typhimurium)


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ReservoirReservoir

Environmental SourcesEnvironmental Sources

WaterWater SoilSoil Animal FecesAnimal Feces Raw MeatsRaw Meats Raw PoultryRaw Poultry

Raw SeafoodRaw Seafood Factory SurfacesFactory Surfaces


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CharacteristicsCharacteristics

Rapid growth between 41*FRapid growth between 41*F 115*F115*F

Optimal growth between 95* FOptimal growth between 95* F 98.6*F98.6*F

Sensitive to low pH (4.5 or below)Sensitive to low pH (4.5 or below)

Optimum pH for growth is 6.5Optimum pH for growth is 6.5 7.57.5


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Salmonella PrevalenceSalmonella Prevalence

Omnipresence of salmonella promotes aOmnipresence of salmonella promotes acontinued presence in the food chain.continued presence in the food chain.

Poultry products remain the main reservoir ofPoultry products remain the main reservoir ofsalmonella.salmonella.

Eggs and egg products are also a concern sinceEggs and egg products are also a concern since

there is a Transovarian transmission of thethere is a Transovarian transmission of thepathogen into the interior of the egg.pathogen into the interior of the egg.


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Developed countries = more than 80% ofDeveloped countries = more than 80% ofSalmonella cases occur individually rather thanSalmonella cases occur individually rather thanin outbreaks.in outbreaks.

Large Salmonella OutbreaksLarge Salmonella Outbreaks Foods linked to transmission include milk powder, rawFoods linked to transmission include milk powder, raw

milk, egg products, Mozza Ball Soupmilk, egg products, Mozza Ball Soup

Some fruits have also been linked to outbreaks includingSome fruits have also been linked to outbreaks including

cantaloupes and other melon products.cantaloupes and other melon products.


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FoodFood--borne infections account for 1.3 billionborne infections account for 1.3 billioncases of acute diarrhea with 3 million deathscases of acute diarrhea with 3 million deathsworldwide.worldwide.

Salmonellosis in the U.S. is 40,000 annual cases.Salmonellosis in the U.S. is 40,000 annual cases.

Recent increase in cases related to multiRecent increase in cases related to multi--drugdrug

resistant S. Typhimurium DT104.resistant S. Typhimurium DT104. Case fatality and hospitalization rates due to this strainCase fatality and hospitalization rates due to this strain

are twice that of other Salmonella serotypesare twice that of other Salmonella serotypes


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Salmonella PathogenesisSalmonella Pathogenesis

DiseaseDisease Salmonella is more severe in newborns, infants and theSalmonella is more severe in newborns, infants and the

elderlyelderly

Severity also determined by the serotype and hostSeverity also determined by the serotype and host

HostHost Serotype typhi, paratyphi, sendai cause disease only inSerotype typhi, paratyphi, sendai cause disease only in

humanshumans

pullorum, gallinarum in poultrypullorum, gallinarum in poultry

Dublin in cattleDublin in cattle

Choleraesuis in pigs can also infect humansCholeraesuis in pigs can also infect humans

Typhimurium and enteriditis are the major serotypes thatTyphimurium and enteriditis are the major serotypes thatcause disease in humans, cattle, poultry sheep, pigs andcause disease in humans, cattle, poultry sheep, pigs andwild rodentswild rodents


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SalmonellosisSalmonellosis

SalmonellosisSalmonellosis Most frequently reported cause of foodborne illnessMost frequently reported cause of foodborne illness

occurring when live Salmonella bacteria enter the body.occurring when live Salmonella bacteria enter the body.

Characterized by acute onset of fever, abdominal pain,Characterized by acute onset of fever, abdominal pain,diarrhea, nausea and sometimes vomiting usually 12 to 72diarrhea, nausea and sometimes vomiting usually 12 to 72hours after infection.hours after infection.

Normally lasts 4 to 7 days with most people recoveringNormally lasts 4 to 7 days with most people recoveringwithout treatment.without treatment.

Dehydration can be severe especially forDehydration can be severe especially forimmunocompromised populations.immunocompromised populations.


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SalmonellosisSalmonellosis

Human defenses:Human defenses: Normal gastric acidity is lethal to salmonellae (pH


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Reducing SalmonellosisReducing Salmonellosis

Clean:Clean:

Wash hands after smoking, eating, drinking, using theWash hands after smoking, eating, drinking, using therestroom and preparing PHFs to eliminate crossrestroom and preparing PHFs to eliminate cross

contamination.contamination.

Wash cutting boards, dishes, utensils and counter tops withWash cutting boards, dishes, utensils and counter tops withappropriate sanitizer.appropriate sanitizer.

Keep wiping cloths in sanitizer bucket when not in use.Keep wiping cloths in sanitizer bucket when not in use.

Maintain smooth, easily cleanable surfaces to easeMaintain smooth, easily cleanable surfaces to easecleaning.cleaning.


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Separate:Separate:

Store raw meat, poultry and fish separate to eliminateStore raw meat, poultry and fish separate to eliminate

cross contamination.cross contamination.

Use different cutting boards for raw products.Use different cutting boards for raw products.


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Cook:Cook:

Use a probe thermometer to accurately monitor correctUse a probe thermometer to accurately monitor correctcooking temperatures.cooking temperatures.

Cook poultry to at least 165*Cook poultry to at least 165*

Cook ground meats to 155*Cook ground meats to 155*

Cook fish, whole meat and roasts to 145*Cook fish, whole meat and roasts to 145*

Reheat thoroughly to 165*Reheat thoroughly to 165*

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