The outbreaks and prevalence of antimicrobial resistant Salmonella in poultry in the United States: An overview

Abstract

<i>Salmonella</i> is a Gram-negative, rod-shaped, facultative anaerobic, and non-spore-forming bacterium that belongs to the family of Enterobacteriaceae and is the causative agent for typhoid/paratyphoid fever and salmonellosis. <i>Salmonella</i> causes the highest amount of foodborne illness among bacteria at 15.5 cases per 100,000 and causes an estimated 410,000 antibiotic-resistant infections each year in the U.S. The use of antibiotics has been a staple in poultry production for the prevention of diseases and growth promotion for the last 70 years. Due to the over-and misusage of antibiotics, there has been an emerging public health crisis. <i>Salmonella</i> is developing resistance and may render antibiotics inoperative in a foodborne outbreak. Poultry, when not handled properly, is a major carrier and transmitter of <i>Salmonella,</i> causing human illness and fatality. This review summarizes the major <i>Salmonella</i> outbreaks over the past three decades, the prevalence of Antimicrobial Resistant (AMR) <i>Salmonella</i> related to poultry, and the control measures being implemented to reduce and prevent AMR <i>Salmonella</i> in poultry.