Salmonella continues to be a big problem
Article By Carl Custer Published October 2, 2024
Article Source: https://www.foodsafetynews.com/2024/10/salmonella-continues-to-be-a-big-problem/
Recalling that some papers mention that Salmonella is a hazard that should be addressed, I peeked in my preharvest folder for quotes. Here are some from 2024.
Salmonella, a Gram-negative, rod-shaped bacterium from the Enterobacteriaceae family, is a significant cause of illnesses in humans and animals. It resides in the digestive tracts of livestock, poultry, and other warm-blooded animals and can contaminate various environments and foods through fecal matter. Salmonella enterica, the main species that affects humans, is widespread in cattle, pigs, and poultry. Despite efforts to control pathogens in meat systems, over 1.4 million human salmonellosis cases occur annually in the U.S., with serotypes S. enteritidis and S. typhimurium being predominant.
Brashears, M.M., R.L. Jimenez, R.M. Portillo, R. Bueno, B.D. Montoya, A. Echeverry, M.X. Sanchez. 2024. Innovative approaches to controlling Salmonella in the meat industry. Meat Science. 109673. doi.org/10.1016/j.meatsci.2024.109673.
Non-typhoidal Salmonella are major foodborne bacterial pathogens estimated to cause more than one million illnesses, thousands of hospitalizations, and hundreds of deaths annually in the United States. More than 70 percent of Salmonella outbreaks in the United States have been associated with agricultural animals…
Chen, R, Yang L, Pajor MS, Wiedmann M, Orsi RH. 2024. Salmonella associated with agricultural animals exhibit diverse evolutionary rates and show evidence of recent clonal expansion. mBio 0:e01913-24. doi.org/10.1128/mbio.01913-24
Salmonella is a genus of Gram-negative bacteria that is responsible for numerous food poisoning outbreaks worldwide. With 93.8 million food-borne illnesses and 155,000 fatalities annually, it has emerged as a significant global public health issue. Salmonella stands out as the predominant microorganism among numerous foodborne pathogens, contributing to a significant number of fatalities worldwide (Eng et al., 2015; de Melo et al., 2021)…
Billah, M.M. and Rahman, M.S., 2024. Salmonella in the environment: A review on ecology, antimicrobial resistance, seafood contaminations, and human health implications. Journal of Hazardous Materials Advances. 13: p.100407. doi.org/10.1016/j.hazadv.2024.100407 .
Salmonella is one of the major causes of foodborne outbreaks worldwide and is transmitted to humans from infected poultry [3]. producing gastroenteritis [4]. Poultry acts as the main reservoir for various nontyphoidal Salmonella (NTS) strains, including S. Typhimurium and S. Enteritidis serotypes, between food-producing animals [5], and S. Enteritidis and S. Typhimurium are responsible for 34% and 17.5%, respectively, of poultry-related foodborne illnesses [6].
Nabil, N.M., Tawakol, M.M., Samir, A. Hassan, H.A. ElsayeD, M.M. 2024. Evaluation of lyophilized bacteriophage cocktail efficiency against multidrug-resistant Salmonella in broiler chickens. BMC Microbiol 24:338. doi.org/10.1186/s12866-024-03467-2
Salmonella and Campylobacter continue to be the leading bacterial foodborne pathogens frequently associated with consumption or handling of raw poultry meat and meat products, a serious food safety concern (Scallan et al., 2011; Silva et al., 2011; Antunes et al., 2016; Skarp et al., 2016). About 17.3% of Salmonella illnesses were attributed to chicken meat in 2020 (IFSAC report, 2022) while 65% of Campylobacter illness were attributed to chicken meat in 2019 in the United States (IFSAC report, 2021).
Adhikari, Y., Bailey, M.A., Krehling, J.T., Kitchens, S., Gaonkar, P., Munoz, L.R., Escobar, C., Buhr, R.J., Huber, L., Price, S.B. and Bourassa, D.V., 2024. Assessment and Genomic Analysis of Salmonella and Campylobacter from Different Stages of an Integrated No-Antibiotics-Ever (NAE) Broiler Complex: A Longitudinal Study. Poultry Science, p.104212.
Salmonellosis is still one of the most reported zoonoses in the European Union and poultry products such as meat and eggs pose a great threat. Chickens are often persistent carriers of Salmonella, which can lead to carcass contamination in the processing plant (Zeng et al., 2021). In order to efficiently reduce human salmonellosis, the potential transmission of Salmonella from poultry products to humans should be minimized.
Hermans, D., Maertens, B., Verstringe, S., Pasmans, F., Vervloesem, J., Jacquier, V., Boyen, F. and Verbrugghe, E., 2024. Research Note: Curbing Salmonella Enteritidis in broiler chickens with palm-free medium-chain fatty acids. Poultry Science, 103:104172.
Salmonella is the leading cause of bacterial foodborne zoonoses in humans (Rodpai et al., 2013; Thomassen, 2019). The consumption of poultry products contaminated with Salmonella species is one of the most common causes of Salmonella infections (Chen and Jiang, 2014; Harker et al., 2014; Rajani et al., 2016). The Centers for Disease Control and Prevention (CDC) estimated that Salmonella accounts for 35 percent of hospitalizations and 28 percent of deaths from foodborne illnesses in the U.S. (Scallan et al., 2011), with a 3 percent increased incidence of human illness due to Salmonella infections between 2006 and 2017 (Marder et al., 2018).
Toomer, O.T., Redhead, A.K., Vu, T.C., Santos, F., Malheiros, R. and Proszkowiec-Weglarz, M., 2024. The Effect of Peanut Skins as A Natural Antimicrobial Feed Additive on Ileal and Cecal Microbiota in Broiler Chickens Inoculated with Salmonella enterica Enteritidis. Poultry Science, p.104159.
Nontyphoidal Salmonella spp. are among the leading causes of foodborne illnesses in the United States, resulting in 1.35 million infections, 26,500 hospitalizations, and 420 deaths annually (Kushwaha et al., 2023). Contaminated poultry and poultry products are strongly associated with the reported causes of salmonellosis (Gu et al., 2015), with 14 percent of the salmonellosis outbreaks strongly linked to consumption of contaminated poultry (Batz et al., 2021) and an estimated 1 in 25 packages of chicken at the grocery store exhibiting Salmonella contamination (CDC, 2021).
Rothrock. Michael J., Walid G. Al Hakeem, Adelumola Oladeinde, Torey Looft, Xiang Li, Jean Y. Guard. 2024. Salmonella Biomapping of a Commercial Broiler Hatchery. Journal of Food Protection. 100347. doi.org/10.1016/j.jfp.2024.100347.
Salmonella enterica is a leading cause of diarrheal disease in humans (1), and Salmonella enterica subsp. enterica serovar Enteritidis in particular is a key causative agent of salmonellosis commonly associated with contaminated chicken meat and eggs (2, 3).
Richards, PJ, Almutrafy A, Liang L, Flaujac Lafontaine GM, King E, Fish NM, Connerton AJ, Connerton PL, Connerton IF. 2024. Prebiotic galactooligosaccharide feed modifies the chicken gut microbiota to efficiently clear Salmonella. mSystems 0:e00754-24. doi.org/10.1128/msystems.00754-24
Salmonella is the second most costly foodborne illness in the United Kingdom, accounting for £0.2 billion annually, with numerous outbreaks linked to fresh produce, such as leafy greens, cucumbers, tomatoes, and alfalfa sprouts. The ability of Salmonella to colonize and establish itself in fresh produce poses a significant challenge, hindering decontamination efforts and increasing the risk of illness.
Holden, ER, Abi Assaf J, Al-Khanaq H, Vimont N, Webber MA, Trampari E. 2024. Identification of pathways required for Salmonella to colonize alfalfa using TraDIS-Xpress. Appl Environ Microbiol 0:e00139-24. doi.org/10.1128/aem.00139-24
Salmonellosis is a major foodborne illness and has been linked to consumption of poultry products including meat and eggs (Antunes et al., 2016). Interagency Food Safety Analytics Collaboration (IFSAC) estimated over 23% of salmonellosis can be contributed to consumption of chicken and turkey products (IFSAC, 2021).
Wang, J., Fenster, D.A., Vaddu, S., Bhumanapalli, S., Kataria, J., Sidhu, G., Leone, C., Singh, M., Dalloul, R.A. and Thippareddi, H., 2024. Colonization, spread and persistence of Salmonella (Typhimurium, Infantis and Reading) in internal organs of broilers. Poultry Science, 103:p.103806. doi.org/10.1016/j.psj.2024.103806.
Campylobacter and Salmonella are the two most prominent foodborne zoonotic pathogens reported within the European Union (Authority EFS. & European Centre for Disease Prevention and Control 2022). Salmonella is also known as the foodborne pathogen with the highest number of reported human hospitalizations in the United States (Centers for Disease Control and Prevention 2022). Approximately, one million people become sick in the United States each year due to consumption of contaminated poultry products and the Center for Disease Control claims that chicken is one of the major sources of Salmonella and Campylobacter pathogens in humans. On the other hand, as per the estimations published by European Food Safety Association (EFSA) in 2020 updating the 2011 opinion, a 103 reduction of Campylobacter contamination in chicken ceca can cause a 58% reduction of the public health risk (Hazards (BIOHAZ) et al. 2020). Therefore, it is imperative to find solutions to mitigate Salmonella and Campylobacter prevalence in broiler chickens to combat foodborne infections and assure food safety worldwide.
Wishna-Kadawarage, R.N., Hickey, R.M. and Siwek, M., 2024. In-vitro selection of lactic acid bacteria to combat Salmonella enterica and Campylobacter Campylobacterin broiler chickens. World J Microbiol and Biotechnol. 40:p.133.
Salmonella species are notable Gram-negative organisms that affect humans, animals, and poultry, which are capable of causing a wide range of diseases, ranging from mild foodborne diarrhea to severe systemic issues, and remain a serious significant global public health concern [1,2]. It is reported that more than 350,000 people die worldwide from Salmonella infection each year [3].
Junaid, M., Lu, H., Li, Y., Liu, Y., Din, A.U., Qi, Z., Xiong, Y. and Yan, J., 2024. Novel Synergistic Probiotic Intervention: Transcriptomic and Metabolomic Analysis Reveals Ameliorative Effects on Immunity, Gut Barrier, and Metabolism of Mice during Salmonella typhimurium Infection. Genes, 15:435. doi.org/10.3390/genes15040435
According to the latest reports, Campylobacter and Salmonella are the two most prominent foodborne zoonotic pathogens reported within the European Union (Authority EFS. & European Centre for Disease Prevention and Control 2022). Salmonella is also known as the foodborne pathogen with the highest number of reported human hospitalizations in the United States (Centers for Disease Control and Prevention 2022). Approximately, one million people become sick in the United States each year due to consumption of contaminated poultry products and the Center for Disease Control claims that chicken is one of the major sources of Salmonella and Campylobacter pathogens in humans.
Wishna-Kadawarage, R.N., Hickey, R.M. & Siwek, M. 2024. In-vitro selection of lactic acid bacteria to combat Salmonella enterica and Campylobacter jejuni in broiler chickens. World J Microbiol Biotechnol 40:133. doi.org/10.1007/s11274-024-03946-8
Salmonella is an important foodborne pathogen responsible for causing gastroenteritis and other life-threatening systemic diseases in humans and animals (Galán, 2021). Moreover, each year, it causes millions of infections in both humans and livestock worldwide (Kirk et al., 2015).
Ma, B., Wang, D., Chen, X., Wang, Q., Zhang, T., Wen, R., Yang, M., Li, C., Lei, C. and Wang, H., 2024. Dietary α-linolenic acid supplementation enhances resistance to Salmonella Typhimurium challenge in chickens by altering the intestinal mucosal barrier integrity and cecal microbes. Microbiological Research, 285: p.127773.
The Centers for Disease Control and Prevention (CDC) has identified nontyphoidal Salmonella as one of the top five pathogens contributing to foodborne illnesses in the United States. Beef continues to be a common source of Salmonella outbreaks, despite implementation of interventions at slaughter and processing facilities to reduce contamination of beef…Ground beef was responsible for the most illnesses (800, 73%), both of the reported deaths, and was the source of the largest outbreak…
Canning, M., Birhane, M.G., Dewey-Mattia, D., Lawinger, H., Cote, A., Gieraltowski, L., Schwensohn, C., Tagg, K.A., Francois Watkins, L.K., Park Robyn, M., Marshall, K.E. 2023. Salmonella outbreaks linked to beef, United States, 2012–2019. J. Food Prot. 86:March 16, 2023 doi.org/10.1016/j.jfp.2023.100071.
The Salmonella Problem isn’t recent:
Edwards, P.R. and Bruner, D.W., 1943. The occurrence and distribution of Salmonella types in the United States. The Journal of Infectious Diseases, 72:58-67.
Felsenfeld, O., 1945. The Salmonella Problem. Practical Laboratory Applications of Recent Advances. American Journal of Clinical Pathology, 15:584-608.
Saphra, I.V.A.N., 1950. Fatalities in Salmonella infections. American J. Medical Sciences 220:74-7
Flippin, H.F. and Eisenberg, G.M., 1960. The Salmonella problem. Transactions of the American Clinical and Climatological Association, 71:95.
Woodburn, M. 1964. Incidence of salmonellae in dressed broiler-fryer chickens. Applied Microbiology 12, 492.
National Academy of Sciences/National Research Council/Committee on Salmonella. 1969. An Evaluation of the Salmonella Problem. Prepared by the Salmonella Committee of the National Research Council, Washington, DC.: National Academy of Sciences, Publication No. 1683.
Microbiological Subgroup of the USDA Food Safety Committee. 1970. Food Protections by the Department of Agriculture. A Review of the NAS-NRC Report. “An Evaluation of the Salmonella Problem”
Silliker, John H. 1980. Status of Salmonella — Ten Years Later. J. Food Prot. 43: 307-313. doi.org/10.4315/0362-028X-43.4.307
Silliker, J.H. 1982.The Salmonella problem: current status and future direction. J. Food Prot. 45:661–666. doi.org/10.4315/0362-028X-45.7.661
Hardy, Anne. Salmonella Infections, Networks of Knowledge, and Public Health in Britain, 1880-1975. United Kingdom: Oxford University Press, 2015