Salmonella enterica is an enteric pathogen that can cause infections in both humans and animals. Salmonella infections typically result from consumption of contaminated food or water. Salmonella infection (Salmonellosis) presents public health concerns globally and is causing a substantial economic burden on healthcare systems.
Salmonella Classification and Human Infections
Salmonella Enterica is a gram-negative, rod shaped, flagellate, facultative anaerobic bacteria belonging to the family Enterobacteriaceae, genus Salmonella.
Salmonella genus consists of two species – Salmonella enterica and Salmonella bongori.
S. enterica is further comprised of six subspecies –
- S. enterica subsp. enterica,
- S. enterica subsp. salamae,
- S. enterica subsp. arizonae,
- S. enterica subsp. diarizonae,
- S. enterica subsp. Indica,
- S. enterica subsp. houtenae, or I, II, IIIa, IIIb, IV, and VI, respectively
Among these subspecies, S. enterica subsp. Enterica is primarily responsible for the majority of salmonellosis cases worldwide.
Subspecies enterica is divided into typhoidal serovars (Typhi and Paratyphi A, B, and C) and thousands of non-typhoidal serovars (NTS).
- Typhoidal Salmonella serovars – Infection may cause bacteremia, typhoid fever and paratyphoid fever.
- Non-typhoidal serovars (NTS) – Infection may cause gastroenteritis, enteric fever, bacteremia, and focal disease.
Interesting Salmonella Enterica Facts You Must Know
- Salmonella Enterica was named after D. E. Salmon (an American bacteriologist) who isolated the bacteria from pig intestine in 1884.
- Salmonella causes significant human morbidity and mortality worldwide. As per CDC reports, Salmonella bacteria cause about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States each year.
- Non-typhoidal serovars (NTS) reportedly contribute to approximately 93.8 million cases of gastroenteritis worldwide annually, with 155,000 deaths.
- Many animals are natural carriers of Salmonella bacteria and show no signs of illness. However, they serve as a reservoir of infection and can transmit infection to humans.
- Older people over 65, children under the age of 5, and patients with immunocompromised systems due to medical conditions like diabetes, liver or kidney disease, and cancer or undergoing other medical treatments are at a greater risk of getting Salmonella infection.
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Causes of Salmonella Enterica
Humans can get salmonellosis (salmonella infection) through following means :
- Consuming raw or undercooked poultry, eggs, meat, seafood, or contaminated fruits, and vegetables
- Improper food handling practices
- Drinking water contaminated with Salmonella
- Unpasteurized milk and milk products
- By direct contact with infected animals or their feces
- Person-to-person transmission
Symptoms of Salmonella Enterica
Salmonella Enterica symptoms typically appear within 12 to 72 hours after ingestion of bacteria and may last for several days. Common symptoms of Salmonella infection include:
- Diarrhea
- Abdominal pain and cramps
- Nausea and Vomiting
- Fever
- Headache
- Muscle Aches
- Fatigue
Also Read: Control Measures for Legionella In Sanitary Ware systems
Prevention and Control Measures for Salmonella Enterica
Salmonella infections are estimated to cause millions of cases of illness and deaths worldwide each year. Preventive measures can help to reduce the incidence of infections and their associated health risks. Here are some key measures –
Wash hands properly – Good hygiene practices can properly minimize the risk of salmonella transmission. Wash hands with soap and water for at least 20 seconds, before and after following activities –
- preparing , serving or eating food
- after using toilets
- touching animals
- pet poop cleaning
- touching contaminated surfaces
Safe food handling practices – Salmonellosis is majorly caused by contaminated food items. Following food handling practices can be implemented to prevent Salmonella –
- Proper disinfection or sterilization of cooking areas
- Keep raw and cooked items separately
- Cook food at an appropriate temperature to kill bacteria, including Salmonella
- Refrigerate perishable food items to prevent the growth of Salmonella bacteria
Avoid unpasteurized products – Unpasteurized milk and other dairy products can be a potential source of salmonella contamination.
Proper pet care – Regular cleaning and disinfection of pet areas and supplies, including food and water bowls and bed
Uses of Salmonella Enterica Microorganisms at MIS lab
At MIS, we use Salmonella enterica (ATCC 10708) as a reference microbe for testing efficacy of products claiming to have anti – salmonella action.
Within our state-of-the-art testing facilities, we provide comprehensive antimicrobial efficacy services to a wide range of industries. This includes evaluation and testing of disinfectant/antiseptics, coating materials, and textiles against microorganisms and situations in which these products are intended to be used.
Salmonella enterica (ATCC 10708) is a microbe of interest for many ISO (International Organization for Standardization) and EN (European Standards) protocols such as ISO 22196, EN 1276, EN 13727, etc.
Need assistance with antimicrobial efficacy services, contact our microbiology experts today.
