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Salmonella

This document discusses Salmonella, a genus of bacteria that can cause illnesses in humans. It describes the characteristics and species of Salmonella, including S. enterica which is the primary cause of human illness. Salmonella can cause two main illnesses: nontyphoidal salmonellosis and typhoid fever. Nontyphoidal salmonellosis is generally a self-limiting gastroenteritis while typhoid fever is a potentially life-threatening systemic infection. Food is a major transmission route for Salmonella, with many foods like meats, eggs, and produce implicated as sources. Proper food handling and cooking can help prevent foodborne illness from Salmonella.

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Ayu Wulan Windie Annisa
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202 views21 pages

Salmonella

This document discusses Salmonella, a genus of bacteria that can cause illnesses in humans. It describes the characteristics and species of Salmonella, including S. enterica which is the primary cause of human illness. Salmonella can cause two main illnesses: nontyphoidal salmonellosis and typhoid fever. Nontyphoidal salmonellosis is generally a self-limiting gastroenteritis while typhoid fever is a potentially life-threatening systemic infection. Food is a major transmission route for Salmonella, with many foods like meats, eggs, and produce implicated as sources. Proper food handling and cooking can help prevent foodborne illness from Salmonella.

Uploaded by

Ayu Wulan Windie Annisa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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FOOD SAFETY AND TOXICOLOGY FOOD SAFETY AND TOXICOLOGY

Salmonella
Species.
Shafira Salsabila Sati Ayu Wulan Windie Annisa Zahra Kamila Izza Afkarima Ulfa Lutfi
Marwatina
175100107111004 175100107111014 175100107111020 175100107111021
175100107111036
1. ORGANISM
Salmonella species (spp.)
Characteristic:
• Motile
• Non-sporeforming
• Gram-Negative
• Rod-shaped in Entereobacteria tribe
salmonella family

The genus Salmonella is divided into two species that


can cause illness in humans:
• S. enterica
• S. bongori
Salmonella enterica, which is of the greatest public
health concern, is comprised of six subspecies:

S. enterica subsp. enterica S. enterica subsp.


(I) diarizonae (IIIb)

S. enterica subsp. salamae S. enterica subsp. houtenae


(II) (IV)
S. enterica subsp. arizonae S. enterica subsp. indica
(IIIa) (VI)
Salmonella is further subdivided into
serotypes
• Based on the Kaufmann-White typing scheme first published in
1934, which differentiates Salmonella strains by their surface and
flagellar antigenic properties.
• Salmonella sp. are commonly referred to by their serotype names. For
example, Salmonella enterica subsp. enterica is further divided into
numerous serotypes, including S. Enteritidis and S. Typhimurium,
• When Kaufmann first proposed the scheme, 44 serotypes had been
discovered. As of 2007, the number of serotypes discovered was
2,579
Salmonella’ CONSUMER
• Gastrointestinal illness
s
can causes:

Cramps
Fever

Nausea

Vomiting
Diarrhea

with symptoms generally lasting a couple of days and tapering off within a week. In otherwise healthy people,
the symptoms usually go away by themselves, but long‐term arthritis may develop.
• Thypoidal illness can causes:

Ethargy
Fever

Aches

Headache Diarrhea/Constipation
2. DISEASE
Salmonella can cause two types of illness, depending on the serotype:

Nontyphoidal salmonellosis Typhoid fever


Nontyphoidal Salmonellosis
• Caused by serotypes than S. Typhi and S.
Paratyphi A.
• Mortality: Generally less than 1 %, except S.
Enteritidis has a 3.6 %
• Onset: 6-72 hours after exposure
• Infective dose: As low as one cell
• Symptoms: Nausea, vomiting, abdominal
cramps, diarrhea, fever, headache.
• Duration: Symptoms generally last 4 to 7 days,
with acute symptoms usually lasting 1 to 2 days
or longer
• Complications:
(1) Dehydration and electrolyte imbalance may occur as a result of
diarrhea and vomiting.
(2) In 2% of culture-proven cases, reactive arthritis may follow 3 to 4
weeks after the onset of acute symptoms
(3) Nontyphoidal Salmonella can sometimes escape from the
gastrointestinal tract into the body and cause blood poisoning
(septicemia) or infect the blood, internal organs, and/or joints
(bacteremia). S. Dublin is sometimes associated with this
complication.
• Route of entry: oral (e.g., ingestion of contaminated food, fecal
particles, or contaminated water)
• Pathway: Penetration and passage of Salmonella organisms from gut
lumen into epithelium of small intestine, where inflammation occurs.
There is evidence that enterotoxin may be produced, perhaps within
enterocytes.
Typhoid Fever
• Caused by serotypes S. Typhi and S. Paratyphi A
(only found in human)
• Mortality: Untreated, as high as 10%.
• Onset: Generally 1 to 3 weeks, but may be as
long as 2 months after exposure
• Infective dose: Fewer than 1,000 cells.
• Symptoms: High fever, from 103° to 104°F;
lethargy; gastrointestinal symptoms, including
abdominal pains and diarrhea or constipation;
headache; achiness; loss of appetite. A rash of flat,
rose-colored spots sometimes occurs
• Duration: Generally 2 to 4 weeks.
• Illness / Complications: Septicemia, with colonization of other tissues
and organs; e.g., may lead to endocarditis. Septic arthritis may occur,
in which the infection directly affects the joints and may be difficult to
treat. Chronic infection of the gallbladder may occur, which may
cause the infected person to become a carrier
• Route of entry: Oral (e.g., ingestion of contaminated food, fecal
particles, or contaminated water).
• Pathway: Penetration and passage of typhoid Salmonella organisms
from gut lumen into epithelium of small intestine and into the
bloodstream (i.e., septicemia), which may carry the organisms to
other sites in the body, where inflammation occurs. There is evidence
that enterotoxin may be produced, perhaps within enterocytes
Intestinal infection :
3. FREQUENCY OF DISEASE
• Nontyphoidal salmonellosis
Centers for Disease Control and
Prevention (CDC) reported 1,027,561
cases of domestically acquired
Nontyphoidal salmonellosis occurred
in US

• Typhoid fever
CDC reported 1,821 cases occur
annually in US
4. SOURCE
• Colonize the intestinal tracts of
vertebrates, including livestock,
wildlife, domestic pets, and
humans
• May also live in environments such
as pond-water sediment
• Spread through the fecal-oral route
and through contact with
contaminated water
FOOD SOURCES

Examples of foods that have been linked to


Salmonella:
• Meats • Spices
• Poultry • Freshly prepared salad
• Eggs
dressings made with
• Dairy products
unpasteurized eggs
• Fish
• Shrimp • Chocolate.
Cross Contamination
Occurs when Salmonella is spread from a contaminated source – a
contaminated food or an infected food handler or animal – to other foods or
objects in the environment.

example:
-this may occur is when potentially contaminated raw meats, poultry,
seafood, produce, or eggs are not kept separate from each other during
preparation
-when a food handler does not adequately clean utensils, surfaces,
equipment, and hands after they have come into contact with these
products.
-also may occur from handling pets or wildlife, such as turtles or frogs (or
their water, soil, or food and water bowls)
5. TARGET POPULATION
• Anyone, of any age may become infected with Salmonella
• But, Particularly vulnerable are people with weak immune systems
like, very young and eldery people, people with HIV or chronic illness,
and people on some medications
6. FOOD ANALYSIS
• Isolation and detection methods have
been developed for many foods having
prior history of Salmonella
contamination.
• Conventional culture and identification
methods may require 4 to 6 days for
presumptive results.
• To screen foods, several rapid methods
are available, which require 1 to 2 days.
foodborne
PREVENTING ILLNE
FROM SALMONELLA SS

• Good handling
• Clean while cooking
• hand washing
• keeping raw foods separated from cooked foods
• keeping foods at the correct temperature
(refrigerate foods at 40ºF or below).
FOOD SAFETY AND TOXICOLOGY FOOD SAFETY AND TOXICOLOGY

terima
Kasih.
FOOD SAFETY AND TOXICOLOGY FOOD SAFETY AND TOXICOLOGY

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