Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Abstract

Salmonellosis is globally recognized as one of the leading causes of acute human bacterial gastroenteritis resulting from the consumption of animal-derived products, particularly those derived from the poultry and pig industry. Salmonella spp. is generally associated with self-limiting gastrointestinal symptoms, lasting between 2 and 7 days, which can vary from mild to severe. The bacteria can also spread in the bloodstream, causing sepsis and requiring effective antimicrobial therapy; however, sepsis rarely occurs. Salmonellosis control strategies are based on two fundamental aspects: (a) the reduction of prevalence levels in animals by means of health, biosecurity, or food strategies and (b) protection against infection in humans. At the food chain level, the prevention of salmonellosis requires a comprehensive approach at farm, manufacturing, distribution, and consumer levels. Proper handling of food, avoiding cross-contamination, and thorough cooking can reduce the risk and ensure the safety of food. Efforts to reduce transmission of Salmonella by food and other routes must be implemented using a One Health approach. Therefore, in this review we provide an update on Salmonella, one of the main zoonotic pathogens, emphasizing its relationship with animal and public health. We carry out a review on different topics about Salmonella and salmonellosis, with a special emphasis on epidemiology and public health, microbial behavior along the food chain, predictive microbiology principles, antimicrobial resistance, and control strategies.

Keywords: Salmonella; animal health; antimicrobial resistance; control strategies; food chain; one health; predictive microbiology; public health; salmonellosis.

Figure 1

Validation of the model [90] for estimating the growth of Salmonella spp. in the pork supply chain using MicroHibro. Top: comparison between observed and predicted maximum growth rates (y-axis) (µ_max, log CFU/h); bottom: evolution of maximum growth rates (µ_max, log CFU/h) against storage temperature(x-axis).

Figure 2

Predictions of S. enteritidis growth in egg yolk at dynamic temperatures obtained using the model of Gumudavelli [92] in MicroHibro. Top: representation of the dynamic temperature profile; middle: growth of S. enteritidis at dynamic temperatures; bottom: comparison of S. enteritidis growth in egg yolk under dynamic conditions and at a static temperature of 10 °C.