Clinical Features of Human Salmonellosis Caused by Bovine-Associated Subtypes in New York

Abstract

The objective of this study was to identify patient symptoms and case outcomes that were more likely to occur as a result of Salmonella infections caused by bovine-associated subtypes (isolates that matched contemporary bovine isolates from New York by serovar and pulsed-field gel electrophoresis pattern), as compared to salmonellosis caused by non-bovine-associated subtypes. Data were collected in 34 counties of New York that comprise the Foodborne Diseases Active Surveillance Network (FoodNet) catchment area of the Centers for Disease Control and Prevention Emerging Infections Program. Patients with specimen collection dates between March 1, 2008 and March 1, 2010 were included. Symptoms and outcomes of 40 cases infected with bovineassociated Salmonella subtypes were compared to those of 379 control-cases infected with Salmonella isolates that were not bovine-associated. Cases were significantly more likely to have invasive salmonellosis (odds ratio, 3.8; p-value = 0.02), after adjusting for age group, gender, and race. In addition, there was a marginal association between case status and the presence of blood in the stool ( p-value = 0.1) while ill. These findings might have implications for patient management, as a history of consuming undercooked foods of bovine origin or having direct contact with cattle in the few days prior to illness could be useful for suggesting a more proactive diagnostic approach as well as close monitoring for the need to implement more aggressive therapy.

Infection, colonization and shedding of Campylobacter and Salmonella in animals and their contribution to human disease: A review

“…However, in studies conducted in the United States, no significant seasonal variations were observed in samples collected in harvest-ready feedlots and poorly productive culled beef and dairy cattle (Brichta-Harhay et al, 2011;Kunze et al, 2008). High bacterial shedding during summer is not only reported in domestic animals but also in wild pigs , and corresponds with an increase in Salmonella infections in humans (Cummings et al, 2012). Hot conditions as observed in summer in temperate areas favour pathogen survival and virulence and are associated with seasonal changes in human behaviour which increase the interactions between pathogens and humans (Ravel et al, 2010).…”

“…Cattle of all ages can suffer from clinical salmonellosis characterized by diarrhoea, but most serious disease occurs in newborns, young calves 2-6 weeks of age and cows approaching calving. Bovine salmonellosis is mostly caused by serovars Newport, Typhimurium, Infantis, 4,5,12:i:-, Agona, Montevideo, Anatum, Mbadaka, Enteritidis and cattle-adapted serovar Dublin (Cummings et al, 2012;Ragione, Metcalfe, Villarreal-Ramos, & Werling, 2013). Occasionally, adult cattle become carriers following recovery from the disease and continuously or intermittently shed pathogens through faeces for years or lifelong (Ragione et al, 2013).…”

Functional Properties of Peanut Fractions on the Growth of Probiotics and Foodborne Bacterial Pathogens

“…The Center for Disease Control and Prevention (CDC) estimated that 48 million illnesses, 128000 hospitalizations, and 3000 deaths are caused by foodborne pathogens (CDC ). Among bacterial pathogens, Escherichia coli O157:H7 (EHEC), Salmonella , and Listeria monocytogenes are the leading causes of foodborne illness and deaths in the United States (Dussurget ; Teunis and others ; Cummings and others ). Consequently, their prevention and growth inhibition are of great concern to public health professionals, farmers, and food producers.…”

Salmonella serovars in sheep and goats and their probable zoonotic potential to humans in Suez Canal Area, Egypt

“…Generally, Salmonella infection in humans ranges from a self-limiting condition to a life-threatening one that causes death in children, old people, and immunodeficient persons [7]. In addition to the commonly known food-borne infection route, humans can become infected through interactions with live animals and environments contaminated with animal fecal matter, followed by the subsequent accidental ingestion of the bacteria [8]. Moreover, animal gut microbiota and associated pathogens in the intestines or feces of animals may contaminate the carcass and easily be transferred to the flesh, organ surfaces, fleece, and skin during meat processing.…”