Salmonella → antimicrobial resistance → cephalothin
resistance_rate: 11.6%
“Resistance of Salmonella was most frequently observed to amoxicillin (11.6%), ticarcilline (11.6%), cephalothin (11.6%), and cefuroxime (11.6%).”
Salmonella → antimicrobial resistance → cefuroxime
resistance_rate: 11.6%
“Resistance of Salmonella was most frequently observed to amoxicillin (11.6%), ticarcilline (11.6%), cephalothin (11.6%), and cefuroxime (11.6%).”
Salmonella enteritidis phage type 4 → cultured from → shell of an egg and an environmental sample from the producer's farm
“the epidemic strain was cultured from the shell of an egg and an environmental sample from the producer's farm”
Cronobacter and Salmonella → are → pathogens of greatest concern
“These formulae are designed to provide infants with optimum nutrition for normal growth and development and are available in either powdered or liquid forms. Powdered infant formula is widely used for convenience and economic reasons. However; current manufacturing processes are not capable of producing a sterile powdered infant formula. Due to their immature immune systems and permeable gastro-intestinal tracts, infants can be more susceptible to infection via foodborne pathogenic bacteria than other age-groups. Consumption of powdered infant formula contaminated by pathogenic microbes can be a cause of serious illness. In this review paper, we discuss the current manufacturing practices present in the infant formula industry, the pathogens of greatest concern, Cronobacter and Salmonella and methods of improving the intrinsic safety of powdered infant formula via the addition of antimicrobials such as: bioactive peptides; organic acids; probiotics and prebiotics.”
Salmonella spp. → prevalence → 2.9%
location: Iransample_type: fish samples
“2.9% of the fish samples, 4.3% of the shrimp samples, and 1.5% of the RTE samples were contaminated with Salmonella spp.”
Salmonella Enteritidis → is controlled by → preharvest and postharvest methods
“As the concerns related to the increasing human salmonellosis cases grow, the need for an application of preventive methods either at the farm level or during the processing steps is crucial for a better control of the foodborne outbreaks due to the consumption of this specific food product.”
lettuce → contains → Salmonella
frequency: 3.1%
“presence of Salmonella in 3.1%”
salmonella infection → reduced by → spray application of intestinal microflora
source: intestinal microflora from adult birdstarget: newly hatched chicksapplication: spray
“A significant reduction in salmonella-contaminated flocks, as well as in the number of infected broilers in these flocks was demonstrated.”
milk and dairy products → can be contaminated with → pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Campylobacter spp., and pathogenic Escherichia coli
“Despite great advances in the diagnostics and better awareness for food safety and security worldwide, significant numbers of foodborne outbreaks have been traced back to the consumption of milk and dairy products contaminated with pathogenic bacteria, such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Campylobacter spp., and pathogenic Escherichia coli.”
Salmonella enterica serovar Typhimurium DT104 → does not show enhanced growth → catalase-supplemented TSA
duration: 1 to 200 daystemperature: 5 degrees C
“Interestingly, S. enterica serovar Typhimurium DT104 from the microcosms at either 5 degrees C (1 to 200 days) or 21 degrees C (1 to 250 days) did not show enhanced growth after intermittent inoculation onto catalase-supplemented TSA.”