Presence of salmonella enteritidis in poultry products and its impact on public health

Abstract

Salmonella serovar Enteritidis (Salmonella enterica, sub-species enterica serovar Enteritidis or Salmonella enteritidis, when it is artificially named as being a species) (1), is one of the most common causes of human gastroenteritis in cases of food poisoning; some authors consider it to be the most important agent on a world-wide basis. Outbreaks are associated with the intake of different kinds of food, but poultry products are most commonly involved. This agent‘s transmission occurs as a consequence of inadequately cooked chicken and eggs or during cross-contamination with other food.

Salmonella Enteritidis and other serovars which produce food poisoning in humans, occasionally cause clinical disease in poultry (avian parathyphosis) or loss of weight-gain, and can generate asymptomatic carriers, which can contribute to the transmission (transovarial), during laying or storage. Globalisation, the open market and the poultry industry‘s growth have increased the intake and distribution of chicken, eggs and their subproducts and, therefore, the possibility of Salmonella spp transmission. Considering the public health importance of this agent, epidemiological studies contributing to the control and prevention of this zoonosis must be carried out.