The safety and quality of food
Geoffrey P. Webb in Nutrition, 2019
Many different types of the Salmonella group are responsible not only for common food poisoning but also for the more serious food and water-borne illnesses typhoid and paratyphoid. The common food poisoning organisms usually need in excess of 100,000 bacteria to represent an infective dose. These latter organisms produce diarrhoea, stomach pain, vomiting and fever about 12–48 hours after ingestion and the illness lasts for between 1 and 7 days. Intensive farming methods and slaughtering practices mean that raw meat, poultry and raw milk should be regarded as potentially contaminated with these organisms. These organisms grow at temperatures between 6°C and 46°C. They are relatively heat sensitive and are killed slowly at 60°C and very rapidly at 75°C. They are not tolerant of very acid conditions i.e. pH less than 4.5.
Chemical and Biological Threats to Public Safety
Frank A. Barile in Barile’s Clinical Toxicology, 2019
Occasionally, more severe, protracted illness and long-term consequences result from Salmonella poisoning, including (1) enteric fever, (2) focal (localized) infections, and (3) bacteremia.1.Enteric fever is a systemic syndrome manifested by fever, prostration, and bacteremia. Enteric fever is attributable primarily to group B, S. typhi, and milder group A S. paratyphi, referred to as paratyphoid fever (see later). B. Focal infections of infected organs start in the GI tract and disseminate to the liver, gall bladder, and appendix. The organisms can proliferate to cause cardiac murmurs, pericarditis, pneumonia, rheumatoid-like arthritis, and osteomyelitis. C. Bacteremia, characterized by sustained septicemia with S. typhi, S. paratyphi, S. choleraesuis, and S. enteritidis, is relatively uncommon in patients with gastroenteritis. However, Salmonella from groups B and C1 can cause bacteremia lasting about 1 week.
An Overview of Microbes Pathogenic for Humans
Nancy Khardori in Bench to Bedside, 2018
Salmonella is a very well-known pathogen with many species. While there are different ways to classify them, for the purpose of this discussion, it would be best to discuss them from the perspective of their associated infections. First are the species that cause typhoid (enteric) fever. Members of this genus that are responsible for typhoid fever, include S. typhi and S. paratyphi. Typhoid fever causes a severe systemic infection and is almost always spread by contact with an infected person. It has become uncommon in the United States; however, it is still a concern when traveling to endemic areas. An effective vaccine is indicated when traveling to such areas. The second group comprises the broader nontyphoidal members of this genus, which include S. enteriditis. These are responsible for gastrointestinal illnesses, which are commonly associated with foodborne outbreaks. Common culprits are ingestion of undercooked meat or poultry products, as well as contaminated foods. Handwashing is very important in preventing infections with Salmonella species; additionally, individuals with an active infection should not prepare food for others.
Reverse engineering approach: a step towards a new era of vaccinology with special reference to Salmonella
Published in Expert Review of Vaccines, 2022
Shania Vij, Reena Thakur, Praveen Rishi
It has been estimated that typhoidal and non-typhoidal serovars cause a significant number of infections each year, accounting for approximately 190,000 and 155,000 deaths, respectively, annually around the world [6–8]. Traditional antibiotics, such as chloramphenicol, co-trimoxazole, quinolones, etc., are the mainstay to treat the infection. However, frequent, and inexorable use of these antibiotics has led to the emergence of multiple drug resistance in the pathogens [9]. As far as diagnostic assays for Salmonella infection are concerned, several culture and serology-based assays are used routinely. Assays based on blood culturing show poor sensitivity (40–80%) and are time-consuming [10,11], while serology-based methods (such as Widal, Tubex, and Typhidot) have poor sensitivity and specificity and are of little use in resource-constrained settings [12]. Given the significant burden of salmonellosis, World Health Organization (WHO) has mentioned Salmonella as one of the priority pathogens and re-emphasized the significance of vaccination for the control of enteric fever [13]. Hence, to facilitate accurate and rapid pathogen detection and to reduce the impact of infectious diseases, especially in endemic areas, better diagnostic antigens/assays along with novel prophylactic measures such as vaccines are direly needed.
Eyedrop vaccination: an immunization route with promises for effective responses to pandemics
Published in Expert Review of Vaccines, 2022
Jihei Sara Lee, Sangchul Yoon, Soo Jung Han, Eun-Do Kim, Jiyeon Kim, Hae-Sol Shin, Kyoung Yul Seo
Salmonella typhimurium is transmitted via consumption of contaminated food or water [81]. It has also been one of the main targets of mucosal vaccines because the point of entry for this pathogen is the mucosal surface of the gastrointenstinal tract. Oral vaccines have been previously developed but a meta-analysis of randomized controlled studies on three oral vaccines has shown a protective efficacy of only 46% [82,83]. Vaccination against the pathogen in the form of eye drops has also been studied in murine models [13]. Four weeks after live attenuated S. typhimurium immunization via eye drops, sufficient elevation of antibody titer against LPS was found for both IgG and IgA in serum and mucosal secretions. The elevation was enough to protect mice from a lethal dose of virulent salmonella administered by the oral route; 100% of the challenged mice survived without any bodyweight loss. The elevation of S. typhimurium-specific antibodies was one of the first demonstrations of the effectiveness of eyedrop vaccination against a bacterial pathogen. However, eyedrop vaccines against S. typhimurium are yet to be tried in larger animal models.
Cold plasma assisted deposition of organosilicon coatings on stainless steel for prevention of adhesion of Salmonella enterica serovar Enteritidis
Published in Biofouling, 2021
Mayssane Hage, Simon Khelissa, Marwan Abdallah, Hikmat Akoum, Nour-Eddine Chihib, Charafeddine Jama
Preventing microbiological contamination of surfaces in fthe ood industries and the medical fields is crucial since it impacts directly and negatively on population health. Indeed, bacterial contamination is responsible for foodborne illness and nosocomial infections around the world (Bhatta et al. 2018). Salmonella species are involved in 93.8 million food poisoning and 155,000 deaths per year and they are reported to be one of the most common foodborne pathogens (Eng et al. 2015). This pathogen is the cause of many hospital disease outbreaks, and it can be deadly for susceptible patients (Lee and Greig 2013). Moreover, according to the numbers released by the World Health Organization (WHO), S. Enteritidis is one of the 15 serovars of Salmonella that most often occurs in food and humans or on environmental surfaces (WHO 2018). In such environments, when conditions are suitable, adherent bacteria can grow and form a complex ecosystem, called a biofilm.
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