Source Attribution of Human Salmonellosis: An Overview of Methods and Estimates

Abstract

Reducing the burden of foodborne salmonellosis is challenging. It requires identification of the most important food sources causing disease and prioritization of effective intervention strategies. For this purpose, a variety of methods to estimate the relative contribution of different sources of Salmonella infections have been applied worldwide. Each has strengths and limitations, and the usefulness of each depends on the public health questions being addressed. In this study, we reviewed the source attribution methods and outcomes of several studies developed in different countries and settings, comparing approaches and regional differences in attribution estimates. Reviewed results suggest that illnesses and outbreaks are most commonly attributed to exposure to contaminated food, and that eggs, broiler chickens, and pigs are among the top sources. Although most source attribution studies do not attribute salmonellosis to produce, outbreak data in several countries suggest that exposure to raw vegetables is also an important source. International travel was also a consistently important exposure in several studies. Still, the relative contribution of specific sources to human salmonellosis varied substantially between studies. Although differences in data inputs, methods, and the point in the food system where attribution was estimated contribute to variability between studies, observed differences also suggest regional differences in the epidemiology of salmonellosis.

Frecuencia, susceptibilidad antimicrobiana y patrón de adherencia de Salmonella enterica aislada de carne de pollo, res y cerdo de la Ciudad de México

“…La presencia de Salmonella en los alimentos obedece a mecanismos de contaminación a través de la cadena de producción de los mismos, que involucra a las carnes, ingredientes como especias y la participación de portadores asintomáticos 4,5 . Dentro de los alimentos asociados con la salmonelosis se incluyen: carne de pollo, cerdo, res, huevo, productos lácteos y de origen marino, perejil, cilantro, brócoli, coliflor, lechuga y espinacas, entre otros [6][7][8] . La contaminación cruzada de las carnes de pollo, res y cerdo ocurre principalmente por el contacto con superficies contaminadas como muebles, utensilios y equipo.…”

Importance of Wild Species Kept in Captivity as Reservoirs of Salmonella Serotypes for Human in Petting Exhibitions and Zoo in Iran with Focus on Antimicrobial Resistance

“…Also, from another point of view, these results show the possible role of humans as the source of salmonella infections for pet animals, because some investigations have revealed human cases as the source of this infectious agent for animals (37)(38)(39). Salmonella serovars may be passed in animal feces and transmitted to humans through fecal-oral contact due to poor hygienic practices, attraction to or curiosity about animals like petting and wild species kept in zoos.…”

Enteric outbreak surveillance in British Columbia, 2009-2013

“…Strengths of outbreak data include: a clear link between the pathogen and food, availability of data over time and the inclusion of a wide-variety of food items that may not be represented using other methods (9). However, not all outbreaks are investigated and reported and data from all systems may not be directly comparable (19,20).…”