Attributing foodborne salmonellosis in humans to animal reservoirs in the European Union using a multi-country stochastic model

Abstract

A Bayesian modelling approach comparing the occurrence of Salmonella serovars in animals and humans was used to attribute salmonellosis cases to broilers, turkeys, pigs, laying hens, travel and outbreaks in 24 European Union countries. Salmonella data for animals and humans, covering the period from 2007 to 2009, were mainly obtained from studies and reports published by the European Food Safety Authority. Availability of food sources for consumption was derived from trade and production data from the European Statistical Office. Results showed layers as the most important reservoir of human salmonellosis in Europe, with 42·4% (7 903 000 cases, 95% credibility interval 4 181 000-14 510 000) of cases, 95·9% of which was caused by S. Enteritidis. In Finland and Sweden, most cases were travel-related, while in most other countries the main sources were related to the laying hen or pig reservoir, highlighting differences in the epidemiology of Salmonella, surveillance focus and eating habits across the European Union.

Detection of Salmonella human carriers in Colombian outbreak areas

“…However, this study shows the importance of research and academic initiatives in performing activities that influence the health and education of rural communities that might lack optimal public services and are therefore at risk of suffering foodborne outbreaks [18]. This study is evidence of the importance of collaborative work between local government agencies and research teams to perform this type of community survey.…”

“…However, in Finland and Sweden, most cases were travel related. In most other countries, the main sources were egg-laying hens or pig reservoirs, reflecting the differences in the epidemiology of Salmonella across the European Union [18,19]. The integrated control of farms and food processing plants have shown higher reductions in the incidence of foodborne human salmonellosis [18].…”

Salmonella Infection: The Common Cause of Human Food Poisoning

“…In a study on human volunteers, showed the number of the microbial agents in order to produce the disease are about (10 3 -10 8 cells), but smaller numbers is required to produce a disease infants and adults with poor immunity, however, contamination of food with Salmonella will not cause any change in appearance, odour or even the taste of the food. The primary source of human Salmonella food poisoning comes from the intestinal tract of animals either diseased or carriers, hence outbreaks most commonly associated with meat and its products (especially poultry meat), or raw-egg dishes and less commonly with milk, cream, sea foods, salad vegetables and canned foods (especially meat) [7] . Individuals with reduced gastric acid (hypochlorhydria) from multiple causes such as using antacids, acid suppressing drugs, high lipid diet and buffering foods such as minced beef meat, chocolate and cheddar, cheese increases the risk of Salmonellosis even with smaller number of bacteria [7] .…”

“…The primary source of human Salmonella food poisoning comes from the intestinal tract of animals either diseased or carriers, hence outbreaks most commonly associated with meat and its products (especially poultry meat), or raw-egg dishes and less commonly with milk, cream, sea foods, salad vegetables and canned foods (especially meat) [7] . Individuals with reduced gastric acid (hypochlorhydria) from multiple causes such as using antacids, acid suppressing drugs, high lipid diet and buffering foods such as minced beef meat, chocolate and cheddar, cheese increases the risk of Salmonellosis even with smaller number of bacteria [7] . Epidemiological studies indicated that in the USA 20,000 cases of Salmonellosis were reported during the period of (1970)(1971)(1972)(1973)(1974)(1975)(1976)(1977)(1978)(1979)(1980)(1981)(1982)(1983)(1984)(1985)(1986)(1987), from which 58, (26.3%) were occurred due to consumption of poultry meat and its products.…”

Isolation and Antimicrobial Susceptibility of Salmonella Typhimurium and Salmonella Enteritidis in Fecal Samples from Animals

“…Non-typhoid salmonellosis in humans are mainly caused by contamination of foods from animal origin [8,10,11]. Human infections with S. Enteritidis originate mainly from eggs and egg products when consumed raw or undercooked, while S. Typhimurium infections originate mainly from pigs, cattle and chicken as well as environmental contamination from household pets or contaminated birds [1,11].…”