Salmonella - PowerPoint PPT Presentation

1 / 14
About This Presentation
Title:

Salmonella

Description:

Poultry products remain the main reservoir of salmonella. ... Salmonella Prevalence ... Salmonella is more severe in newborns, infants and the elderly ... – PowerPoint PPT presentation

Number of Views:1809
Avg rating:3.0/5.0
Slides: 15
Provided by: bmo5
Category:
Tags: salmonella

less

Transcript and Presenter's Notes

Title: Salmonella


1
Salmonella
2
Identification
  • Rod-shaped
  • Motile bacterium
  • Nonsporeforming
  • 2000 serotypes (Enteritidis, Typhimurium)

3
Reservoir
  • Domestic and Wild Animal Sources
  • Poultry
  • Swine
  • Cattle
  • Rodents
  • Turtles
  • Dogs
  • Cats
  • Birds

4
Reservoir
  • Environmental Sources
  • Water
  • Soil
  • Animal Feces
  • Raw Meats
  • Raw Poultry
  • Raw Seafood
  • Factory Surfaces

5
Characteristics
  • Rapid growth between 41F 115F
  • Optimal growth between 95 F 98.6F
  • Sensitive to low pH (4.5 or below)
  • Optimum pH for growth is 6.5 7.5

6
Salmonella Prevalence
  • Omnipresence of salmonella promotes a continued
    presence in the food chain.
  • Poultry products remain the main reservoir of
    salmonella.
  • Eggs and egg products are also a concern since
    there is a Transovarian transmission of the
    pathogen into the interior of the egg.

7
Salmonella Prevalence
  • Developed countries more than 80 of Salmonella
    cases occur individually rather than in
    outbreaks.
  • Large Salmonella Outbreaks
  • Foods linked to transmission include milk
    powder, raw milk, egg products, Mozza Ball Soup
  • Some fruits have also been linked to outbreaks
    including cantaloupes and other melon products.

8
Salmonella Prevalence
  • Food-borne infections account for 1.3 billion
    cases of acute diarrhea with 3 million deaths
    worldwide.
  • Salmonellosis in the U.S. is 40,000 annual cases.
  • Recent increase in cases related to multi-drug
    resistant S. Typhimurium DT104.
  • Case fatality and hospitalization rates due to
    this strain are twice that of other Salmonella
    serotypes

9
Salmonella Pathogenesis
  • Disease
  • Salmonella is more severe in newborns, infants
    and the elderly
  • Severity also determined by the serotype and host
  • Host
  • Serotype typhi, paratyphi, sendai cause disease
    only in humans
  • pullorum, gallinarum in poultry
  • Dublin in cattle
  • Choleraesuis in pigs can also infect humans
  • Typhimurium and enteriditis are the major
    serotypes that cause disease in humans, cattle,
    poultry sheep, pigs and wild rodents

10
Salmonellosis
  • Salmonellosis
  • Most frequently reported cause of foodborne
    illness occurring when live Salmonella bacteria
    enter the body.
  • Characterized by acute onset of fever, abdominal
    pain, diarrhea, nausea and sometimes vomiting
    usually 12 to 72 hours after infection.
  • Normally lasts 4 to 7 days with most people
    recovering without treatment.
  • Dehydration can be severe especially for
    immunocompromised populations.

11
Salmonellosis
  • Human defenses
  • Normal gastric acidity is lethal to salmonellae
    (pH lt3.5).
  • Normal small intestine motility also protects the
    bowel by sweeping ingested salmonellae through
    quickly.
  • Secretory or mucosal antibodies protect the
    intestine against salmonellae.
  • Electrolyte replacement helps to avoid
    dehydration. Gatorade, Pedialyte are excellent
    options.

12
Reducing Salmonellosis
  • Clean
  • Wash hands after smoking, eating, drinking, using
    the restroom and preparing PHFs to eliminate
    cross contamination.
  • Wash cutting boards, dishes, utensils and counter
    tops with appropriate sanitizer.
  • Keep wiping cloths in sanitizer bucket when not
    in use.
  • Maintain smooth, easily cleanable surfaces to
    ease cleaning.

13
Reducing Salmonellosis
  • Separate
  • Store raw meat, poultry and fish separate to
    eliminate cross contamination.
  • Use different cutting boards for raw products.

14
Reducing Salmonellosis
  • Cook
  • Use a probe thermometer to accurately monitor
    correct cooking temperatures.
  • Cook poultry to at least 165
  • Cook ground meats to 155
  • Cook fish, whole meat and roasts to 145
  • Reheat thoroughly to 165
Write a Comment
User Comments (0)
About PowerShow.com