Salmonella organisms can be found on most on raw foods of animal origin. Salmonellosis is one of the most frequently reported foodborne diseases. It is a leading cause of foodborne illness in many countries with eggs and poultry being important vehicles of transmission.
Salmonella cause localized infection of the gastrointestinal tract but can also multiply in the reticuloendothelial resulting in systemic infection and death.
Symptoms of Salmonellosis are most severe in susceptible populations. Although about 40,000 cases reported each year, it is estimated that 2-4 million cases occur annually.
Members of the genus Salmonella are gram-negative, motile, facultatively anaerobic, bacilli belonging to the family Enterobacteriaceae.
Salmonella species are destroyed by normal pasteurization processes. Salmonella is most commonly spread through contamination of processed materials with raw products or with the juice of raw products via hands, utensils or food contact surfaces.
Major outbreaks have occurred with chocolate, milk powder, potato salad, egg salad, raw milk, mustard dressing, salad base, cheddar cheese, liver pate, aspic glaze, pasteurized milk, egg drink, cuttle fish, cooked eggs, cantaloupes, fruit soup, mayonnaise, paprika chips, ice cream and alfalfa sprouts.
HACCP plans for processed foods should include control to destroy and/or eliminate this organism and to prevent recontamination.
Salmonella spp.
