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Page No. : 52-56

ABSTRACT

Salmonellosis is a significant foodborne illness responsible for approximately 1.35 million infections each year. There are two species, Salmonella enterica and Salmonella bongori, and seven subspecies in the genus Salmonella. Among these, the most common serovars causing disease in humans, warm-blooded animals, and birds belong to the Salmonella enterica subspecies enterica (subspecies I). The severity of human infection depends on the serotype of the bacteria and the host immune system. The infectious dose typically ranges from 106 to 108 cells; however, in some individuals, as few as 10 cells can trigger salmonellosis. Individuals with weakened immune systems, including children, are more vulnerable. Poultry, livestock, reptiles, and pets are the primary reservoirs for non-typhoidal Salmonella (NTS) organisms, and infections in humans are often associated with livestock and poultry products containing S. enterica serovars. Carrier animals play a key role in spreading the infection among flocks and herds and contaminating food and water, thereby transmitting the disease to humans. Additionally, shellfish from sewage-polluted waters, fish, raw fruits, vegetables, and contaminated milk and dairy products are sources of Salmonella infection. Therefore, proper hygiene practices must be implemented at every stage, from food production to consumption, and consumer awareness should be raised to reduce the occurrence of foodborne salmonellosis or its outbreaks.

Keywords: Foodborne infection, hygiene, outbreak, Salmonella, serotype