Salmonella contamination: a significant challenge to the global marketing of animal food products.
Salmonellosis is the most common food-borne bacterial disease in the world. Salmonella is a significant pathogen for food-producing animals and these animals are the primary source of salmonellosis. It is estimated that herd prevalence varies between 0% and 90%, depending on the animal species and region. The pathogen is spread by trade in animals and non-heated animal food products. The emergence of strains that are resistant to antimicrobials, often as a result of antimicrobial usage in animals, is a public health hazard of great concern. It is increasingly accepted that the prevalence of Salmonella in animal production must be decreased and, in the European Union, plans to achieve this are currently being implemented. In this paper, the authors propose various risk mitigation strategies. Successful control must focus on a range of preventive actions because there is no simple 'silver bullet' solution to reduce Salmonella contamination. The authors conclude that the key to controlling Salmonella is to follow the general rules that have been successfully applied to other infectious diseases.
L Plym
Forshell
F
Swedish National Food Administration, Uppsala, Sweden.
Wierup
M
M
D000818:Animals; D003257:Consumer Product Safety; D004196:Disease Outbreaks / Q000517:prevention & control; D024881:Drug Resistance, Bacterial; D005506:Food Contamination / Q000517:prevention & control*; D006801:Humans; D008460:Meat / Q000382:microbiology*; D012478:Salmonella Food Poisoning; D012481:Salmonella Infections, Animal / Q000453:epidemiology / Q000635:transmission*