Epidemiology of <i>Salmonella</i> and <i>Salmonellosis</i>

Abstract

The prevalence of enteritis and its accompanying diarrheal and other health challenges linked to infections with Salmonella has continuously plagued sub Saharan Africa. In Nigeria, typhoid fever is among the major widespread diseases affecting both young and old as a result of many interrelated factors such as inadequate sanitaion, indiscriminate use of antibiotics and fecal contamination of water sources. Morbidity associated with illness due to Salmonella continues to increase with untold fatal consequences, often resulting in death. An accurate figure of cases is difficult to arrive at because only large outbreaks are mostly investigated whereas sporadic cases are under-reported. A vast majority of rural dwellers in Africa often resort to self-medication or seek no treatment at all, hence serving as carries of this disease. Non typhoidal cases of salmonellosis account for about 1.3 billion cases with 3 million deaths annually. Given the magnitude of the economic losses incurred by African nations in the battle against salmonella and salmonellosis, this article takes a critical look at the genus Salmonella, its morphology, isolation, physiological and biochemical characteristics, typing methods, methods of detection, virulence factor, epidemiology and methods of spread within the environment.

The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers

“…This is occured when meat is on the market. Meat in the market store at room temperature affects the growth of Salmonella sp bacteria that are aerobic and facultative anaerobes and can grow at temperatures of 5 ºC to 54 ºC with an optimum temperature of 35 °C -37 °C (Gray and Fedorka-Cray 2012;Nwabor et al 2015). Meat is a beneficial source of protein for bacteria to grow and multiply at optimum temperatures (Seoparno 2015).…”

“…Meat is a beneficial source of protein for bacteria to grow and multiply at optimum temperatures (Seoparno 2015). However, the growth of Salmonella sp will be inhibited at temperatures of <7 °C, pH <3.8 or water activity <0.94 (Nwabor et al 2015). This is shown by meat that is stored for 3 days in consumers' freezer.…”

Fluoroquinolones Resistance and Plasmid Profile Patterns of Typhoidal Salmonella Serovars Isolated from Human Faecal Samples in Tertiary Hospitals in South-East, Nigeria

“…It is rated the 8 th commonest infection globally. [2][3][4] Globally, WHO (2018) estimates that 11-20 million people develop typhoid fever annually and about 128,000-161,000 people die because of the disease. 5 Despite available antibiotic therapy for typhoid fever, mortality rate because of the fever remains high.…”

Assessment of biosecurity measures in broiler's farms in the Suez Canal area – Egypt using a seasonal prevalence of Salmonellosis

“…The environment can act as a source of infection for salmonellosis, as Salmonella spp. can survive in the environment for a long period [11]. Salmonella spp.…”