<i>Salmonella</i>

Ricke, Steven C.; Koo, Ok Kyung; Foley, Steven L.; Nayak, Rajesh

doi:10.1002/9781118684856.ch7

Cited by 9 publications

(8 citation statements)

References 249 publications

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“…The genera Salmonella is a member of Enterobacteriaceae family, and it includes Gram-negative, flagellated, non-sporulating, and facultative bacteria that grow well between 35 and 37 °C ( Ricke et al., 2013 ). Members of Salmonella are commonly classified in 2,579 serotypes according to the Kauffman-White scheme, considering differences in flagellar (H), capsular (k), and somatic (O) antigens ( Lamas et al., 2018 ).…”

Section: Salmonellamentioning

confidence: 99%

Animals as sources of food-borne pathogens: A review

2018

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Food-producing animals are the major reservoirs for many foodborne pathogens such as Campylobacter species, non-Typhi serotypes of Salmonella enterica, Shiga toxin-producing strains of Escherichia coli, and Listeria monocytogenes. The zoonotic potential of foodborne pathogens and their ability to produce toxins causing diseases or even death are sufficient to recognize the seriousness of the situation. This manuscript reviews the evidence that links animals as vehicles of the foodborne pathogens Salmonella, Campylobacter, Shiga toxigenic E. coli, and L. monocytogenes, their impact, and their current status. We conclude that these pathogenic bacteria will continue causing outbreaks and deaths throughout the world, because no effective interventions have eliminated them from animals and food.

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Section: Salmonellamentioning

confidence: 99%

Animals as sources of food-borne pathogens: A review

2018

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“…Postharvest Contamination Routes: Broiler Meat. Salmonella contamination in poultry production continues to be an ongoing problem both in laying hens and in broiler production [1,[20][21][22]. In broiler meat processing, multiple mechanical steps are involved in converting a live bird into a chicken carcass including scalding and subsequent removal of feathers, evisceration of intestinal organs, and eventual immersion in a chiller tank.…”

Section: Salmonella In Broiler and Egg Productionmentioning

confidence: 99%

“…Salmonella induced gastroenteritis is the result of consumption of contaminated food and subsequent local infection in the gastrointestinal tract leading to symptoms of diarrhea, abdominal pain, and fever within 12 to 72 hours that can persist up to a week and in rare cases become fatal [1]. Salmonella infections are the leading cause of hospitalizations and deaths due to foodborne illness [2,3].…”

Section: Introductionmentioning

confidence: 99%

“…Consequently, foodborne disease resulting from exposure to serovars of Salmonella continues to be a major human health concern resulting in billions of dollars in annual costs [3]. Salmonella comes in contact with food production and preparation from a wide range of sources including animal and pet feed, during food processing, at retail establishments and in the home during meal preparation [1,[4][5][6][7][8][9][10][11][12]. Salmonellosis occurs worldwide and can originate from a wide range of raw food vehicles including most animal red meat, swine, poultry, eggs, vegetables, and produce as well as ready-to-eat foods [7,[12][13][14][15][16][17][18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

“…Enteric or typhoid fever in humans occurs from waterborne exposure to serovars S. Typhi and Paratyphi, while several of the other S. enterica serovars are responsible for foodborne nontyphoidal salmonellosis [1]. Several Salmonella serovars have been associated with nontyphoidal human illness, but Salmonella enterica serovar Typhimurium along with S. Enteritidis, S. Newport, and S. Heidelberg have been the most commonly associated serovars with documented outbreaks [18,20].…”

Section: Introductionmentioning

confidence: 99%

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Application of Molecular Approaches for Understanding Foodborne Salmonella Establishment in Poultry Production

Ricke

2014

Advances in Biology

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Salmonellosis in the United States is one of the most costly foodborne diseases. Given thatSalmonellacan originate from a wide variety of environments, reduction of this organism at all stages of poultry production is critical.Salmonellaspecies can encounter various environmental stress conditions which can dramatically influence their survival and colonization. Current knowledge ofSalmonellaspecies metabolism and physiology in relation to colonization is traditionally based on studies conducted primarily with tissue culture and animal infection models. Consequently, while there is some information about environmental signals that controlSalmonellagrowth and colonization, much still remains unknown. Genetic tools for comprehensive functional genomic analysis ofSalmonellaoffer new opportunities for not only achieving a better understanding ofSalmonellapathogens but also designing more effective intervention strategies. Now the function(s) of each single gene in theSalmonellagenome can be directly assessed and previously unknown genetic factors that are required forSalmonellagrowth and survival in the poultry production cycle can be elucidated. In particular, delineating the host-pathogen relationships involvingSalmonellais becoming very helpful for identifying optimal targeted gene mutagenesis strategies to generate improved vaccine strains. This represents an opportunity for development of novel vaccine approaches for limitingSalmonellaestablishment in early phases of poultry production. In this review, an overview ofSalmonellaissues in poultry, a general description of functional genomic technologies, and their specific application to poultry vaccine developments are discussed.

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Microbial ecology of eggs: a focus onSalmonellaand microbial contamination in post‐harvest table shell egg production

Ricke

2016

Quantitative Microbiology in Food Processing

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Salmonella

Cited by 9 publications

References 249 publications

Animals as sources of food-borne pathogens: A review

Animals as sources of food-borne pathogens: A review

Application of Molecular Approaches for Understanding Foodborne Salmonella Establishment in Poultry Production

Microbial ecology of eggs: a focus onSalmonellaand microbial contamination in post‐harvest table shell egg production

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