Salmonella spp. infection

Salmonella was first alluded to as source of infection in typhoid fever patients following the confirmation of typhoid transmission via the fecal-oral route by William Budd in 1873.

Salmonella organisms can be found on most on raw foods of animal origin. Salmonellosis is one of the most frequently reported foodborne diseases. It is a leading cause of foodborne illness in many countries with eggs and poultry being important vehicles of transmission.

Salmonella cause localized infection of the gastrointestinal tract but can also multiply in the reticuloendothelial resulting in systemic infection and death.

Symptoms of Salmonellosis are most severe in susceptible populations. Although about 40,000 cases reported each year, it is estimated that 2-4 million cases occur annually.

Members of the genus Salmonella are gram-negative, motile, facultatively anaerobic, bacilli belonging to the family Enterobacteriaceae.

Salmonella species are destroyed by normal pasteurization processes. Salmonella is most commonly spread through contamination of processed materials with raw products or with the juice of raw products via hands, utensils or food contact surfaces.

Major outbreaks have occurred with chocolate, milk powder, potato salad, egg salad, raw milk, mustard dressing, salad base, cheddar cheese, liver pate, aspic glaze, pasteurized milk, egg drink, cuttle fish, cooked eggs, cantaloupes, fruit soup, mayonnaise, paprika chips, ice cream and alfalfa sprouts.

HACCP plans for processed foods should include control to destroy and/or eliminate this organism and to prevent recontamination.

Salmonella spp. infection

Salmonella spp.

Salmonella spp.
There are over 2000 types of Salmonella, all are pathogenic to humans. This microorganism is often found in raw poultry products and may also be present on other raw meat products. It can be transmitted to other food products by cross contamination, improper food handling and poor sanitation.

Symptoms of illness include abdominal cramps, diarrhea, fever, and chills. The illness develops 8 to 72 hours after ingestion of food containing the microorganisms. Ingestion of greater than 10,000 Salmonella cells in a meal is usually necessary to cause illness in healthy people. However, as few as 4 to 5 cells per 100 grams of food can cause illness when present in foods containing higher amounts of fats such as cheese and chocolate candy. Fat in these foods provides a protective barrier around the microbial cells and prevents their disintegration by stomach acid during digestion.

Severe complications form salmonellosis include: reactive arthritis, cardiac inflammation, intracranial, and other nervous system involvement and osteomyelitis. Because of the seriousness of illness caused by Salmonella, the standard for heat destruction times and temperature for this pathogen are used as a basis for food pasteurization.

Recent news about Salmonella;
In June 2006, the BBC reported that the Cadbury chocolate manufacturer withdrew a number of products when products contaminated with salmonella caused up to 56 cases of Salmonellosis.

In February 2007, the U.S. FDA issued a warning to consumers not to eat certain jars of Peter Pan peanut butter or Great Value peanut butter due to risk of contamination with 'Salmonella Tennessee'.

July 2008, the U.S. Food and Drug Administration suspects that the contaminated food product is a common ingredient in fresh salsa, such as raw tomato, fresh jalapeño pepper, fresh serrano pepper, and fresh cilantro. It is the largest reported salmonellosis outbreak in the United States since 1985.
Salmonella spp.