Salmonellosis due to consumption of contaminated eggs is representing a major public health problem. The complexity of the epidemiology of Salmonella demands a systemic approach. Biosecurity,
vaccination and probiotics work hand in hand to keep Salmonella under control.
Most cases of salmenellosis in humans are caused by the
consumption of contaminated eggs, but kitchen top cross
contamination in handling raw chicken meat is also a source.
Most cases of salmenellosis in humans are caused by the
consumption of contaminated eggs, but kitchen top cross
contamination in handling raw chicken meat is also a source. - Photo: Photo: DSM
Salmonellae are gram-negative, intracellular bacteria and belong to the Enterobacteriaceae family. There are more than 2,500 known serotypes distributed in animals and humans. In poultry, two highly specific serotypes, S. gallinarum and S.pullorum, produce the diseases known as fowl typhoid and pullorum. However, various serotypes of salmonellae known as paratyphi S. enteritidis, S. typhimurium and S. senftenberg can infect poultry and other species and settle in their internal organs without causing clinical signs or illnesses. This group of salmonellae is often linked to foodborne diseases in humans.