Acknowledging the impact of good farming practices and legislation on the prevention of animal infection and human disease
What is Salmonella? How can we control and reduce it?
Elanco acknowledges herewith the author of this video as the creator and the publisher as the copyright owner of the content therein: © European Food Safety Authority - EFSA (2013)
Salmonella infection, also known as salmonellosis, consists of the invasion of a host organism (animals or humans) by Salmonella field strains, their multiplication, and the reaction of host tissues to these invading Salmonella.
In humans, it is estimated that tens of millions of human cases occur worldwide every year and the disease results in more than hundred thousand deaths. For salmonella species, over 2 500 different strains, called "serotypes" or "serovars" (WHO 2010). In foods, it is most frequently found in eggs and raw meat from pigs, turkeys and chickens (EFSA 2010).
In poultry, the most common serovars worldwide responsible for human disease are Salmonella enterica spp. Typhimurium and Salmonella enterica spp. Enteritidis (WHO 2010).
Onthe other hand, both Fowl typhoid (FT, caused by S. Gallinarum) and Pullorum disease (PD, caused by S. Pullorum) were largely controlled in developed poultry industries in Europe and North America through ‘test-and-cull’ policies employed in the mid 20th century. However, significant outbreaks leading to considerable losses have been reported both within the UK and mainland Europe in recent years, although it is unclear if the outbreaks were related to ‘natural’ infection or factors associated with the use of the S. Gallinarum 9R vaccine strain (Barrow et al, 2012).
Salmonellosis World Assembly of Delegates of the OIE © World Organization for Animal Health - OIE 2010 Scientific Report
Salmonella Virulence Mechanisms and their Genetic Basis T. Sterzenbach et al © CAB International, Salmonella in Domestic Animals, 2nd Edition 2013
Global and Local: Food Safety Around the World Caroline Smith DeWaal and Nadine Robert © Center for Science in the Public Interest (2005) EN 2005 Scientific Report
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