2. SALMONELLOSIS
• Synonyms: Enteric epizootic typhoid, Enteric fever, Typhoid fever,
Salmonellosis.2. Etiology: Over 2000 different serotypes of the
genus Salmonella can be transmitted between animals and humans. A
very few Salmonella species are host specific, such as S. typhi in humans
and S. pullorum in poultry.S. typhimurium is the most common species
causing pathology in both humans and animals.
• 3. Introduction: A pioneer worker in Salmonellosis was William Budd, a
British physician who supported the idea that "typhoid fever" was a
contagious disease in 1856 - BEFORE the onset of the 'bacteriologic era'.
The first isolation of a non-host specific Salmonella was credited to
Salmon and Smith in 1885 when they identifiedSalmonella
choleraesuis from swine affected with clinical hog cholera. In 1888, the
first isolation of Salmonellafrom a food-born outbreak was made. Of 57
persons involved, one fatality occurred. S. enteritidis was isolated from
that fatality and from samples of bovine tissue that the individual had
consumed. During the 1880's, the typhoid bacillus was described in
tissues, isolated from swine, and identified as a source of other food-
bornSalmonella outbreaks.
5.
3. 8. Transmission: The most common source of Salmonella is feces. The
most common mode of transmission is the fecal-oral
route. Salmonellae are so common that all feces, raw poultry, eggs, raw
meat and rendered animal feeds should be suspect. Man usually acquires
infection by ingesting contaminated foods. Man-to-man transmission may
occur in hospitals. Carrier animals are responsible for transmission of the
disease in wild and domestic animals. Contaminated bonemeal,
meatmeal, or fishmeal feedstuffs play an important role in disease
transmission in animals.
11. Prevention and Control: It is important to note that it is not yet
possible to eliminate Salmonella from the animal population. No
effective vaccination program has been developed. Therefore, control
must be based on a strict hygiene program.
A. Education of food handlers in aspects of preparation, refrigeration,
and cooking of foods of animal origin as well as personal and
environmental hygiene.B. Education of animal handlers in the
importance of personal and environmental hygiene.
