Salmonella

1
Salmonella
2
Identification

• Rod-shaped
• Motile bacterium
• Nonsporeforming
• 2000 serotypes (Enteritidis, Typhimurium)

3
Reservoir

• Domestic and Wild Animal Sources

• Poultry
• Swine
• Cattle
• Rodents
• Turtles
• Dogs
• Cats
• Birds

4
Reservoir

• Environmental Sources

• Water
• Soil
• Animal Feces
• Raw Meats
• Raw Poultry
• Raw Seafood
• Factory Surfaces

5
Characteristics

• Rapid growth between 41F 115F
• Optimal growth between 95 F 98.6F
• Sensitive to low pH (4.5 or below)
• Optimum pH for growth is 6.5 7.5

6
Salmonella Prevalence

• Omnipresence of salmonella promotes a continued
  presence in the food chain.
• Poultry products remain the main reservoir of
  salmonella.
• Eggs and egg products are also a concern since
  there is a Transovarian transmission of the
  pathogen into the interior of the egg.

7
Salmonella Prevalence

• Developed countries more than 80 of Salmonella
  cases occur individually rather than in
  outbreaks.
• Large Salmonella Outbreaks
• Foods linked to transmission include milk
  powder, raw milk, egg products, Mozza Ball Soup
• Some fruits have also been linked to outbreaks
  including cantaloupes and other melon products.

8
Salmonella Prevalence

• Food-borne infections account for 1.3 billion
  cases of acute diarrhea with 3 million deaths
  worldwide.
• Salmonellosis in the U.S. is 40,000 annual cases.
• Recent increase in cases related to multi-drug
  resistant S. Typhimurium DT104.
• Case fatality and hospitalization rates due to
  this strain are twice that of other Salmonella
  serotypes

9
Salmonella Pathogenesis

• Disease
• Salmonella is more severe in newborns, infants
  and the elderly
• Severity also determined by the serotype and host
• Host
• Serotype typhi, paratyphi, sendai cause disease
  only in humans
• pullorum, gallinarum in poultry
• Dublin in cattle
• Choleraesuis in pigs can also infect humans
• Typhimurium and enteriditis are the major
  serotypes that cause disease in humans, cattle,
  poultry sheep, pigs and wild rodents

10
Salmonellosis

• Salmonellosis
• Most frequently reported cause of foodborne
  illness occurring when live Salmonella bacteria
  enter the body.
• Characterized by acute onset of fever, abdominal
  pain, diarrhea, nausea and sometimes vomiting
  usually 12 to 72 hours after infection.
• Normally lasts 4 to 7 days with most people
  recovering without treatment.
• Dehydration can be severe especially for
  immunocompromised populations.

11
Salmonellosis

• Human defenses
• Normal gastric acidity is lethal to salmonellae
  (pH lt3.5).
• Normal small intestine motility also protects the
  bowel by sweeping ingested salmonellae through
  quickly.
• Secretory or mucosal antibodies protect the
  intestine against salmonellae.
• Electrolyte replacement helps to avoid
  dehydration. Gatorade, Pedialyte are excellent
  options.

12
Reducing Salmonellosis

• Clean
• Wash hands after smoking, eating, drinking, using
  the restroom and preparing PHFs to eliminate
  cross contamination.
• Wash cutting boards, dishes, utensils and counter
  tops with appropriate sanitizer.
• Keep wiping cloths in sanitizer bucket when not
  in use.
• Maintain smooth, easily cleanable surfaces to
  ease cleaning.

13
Reducing Salmonellosis

• Separate
• Store raw meat, poultry and fish separate to
  eliminate cross contamination.
• Use different cutting boards for raw products.

14
Reducing Salmonellosis

• Cook
• Use a probe thermometer to accurately monitor
  correct cooking temperatures.
• Cook poultry to at least 165
• Cook ground meats to 155
• Cook fish, whole meat and roasts to 145
• Reheat thoroughly to 165