A <i>Salmonella</i> Typhimurium 197 outbreak linked to the consumption of lambs' liver in Sydney, NSW

Hess, Isabel; Neville, Leonie; Shadbolt, Craig; McAnulty, Jeremy

doi:10.1017/s0950268807008813

Cited by 10 publications

(7 citation statements)

References 16 publications

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“…The 2002 outbreak highlighted the need for the daily preparation and storage of raw shell egg-based dressing and dishes under proper conditions at ≤ 5 • C, instead of at room temperature [34]. In another report in 2005, lamb's liver was responsible for an S. Typhimurium outbreak, as shown in Table A1 [36]. Since the majority of S. Typhimurium outbreaks in Australia are associated with the consumption of egg and egg-based foods [19], the identification of lamb's liver as the suspected source of the outbreak was uncommon.…”

Section: New South Walesmentioning

confidence: 99%

Non-Typhoidal Salmonella at the Human-Food-of-Animal-Origin Interface in Australia

Sodagari

Wang

Robertson

et al. 2020

Animals

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Non-typhoidal Salmonella is a major zoonotic pathogen that plays a significant role in foodborne human salmonellosis worldwide through the consumption of contaminated foods, particularly those of animal origin. Despite a considerable reduction in human salmonellosis outbreaks in developed countries, Australia is experiencing a continuous rise of such outbreaks in humans. This review of the literature highlights the reported non-typhoidal Salmonella outbreaks in humans as well as the occurrence of the pathogen in foods from animal sources throughout Australia. Non-typhoidal Salmonella infections from food animals are more often associated with at-risk people, such as immunocompromised and aged people or children. Although several animal-sourced foods were recognised as the catalysts for salmonellosis outbreaks in Australia, egg and egg-based products remained the most implicated foods in the reported outbreaks. This review further highlights the antimicrobial resistance trends of non-typhoidal Salmonella isolates at the human–food interface, with a focus on clinically important antimicrobials in humans, by collating evidence from previous investigations in Australia. The rise in antimicrobial-resistant Salmonella, especially to antimicrobials commonly prescribed to treat human salmonellosis, has become a significant global public health concern. However, the overall prevalence of antimicrobial resistance in Australia is considerably lower than in other parts of the world, particularly in terms of critically important antimicrobials for the treatment of human salmonellosis. The present review adds to our understanding of the global epidemiology of non-typhoidal Salmonella with emphasis on the past few decades in Australia.

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Section: New South Walesmentioning

confidence: 99%

Non-Typhoidal Salmonella at the Human-Food-of-Animal-Origin Interface in Australia

Sodagari

Wang

Robertson

et al. 2020

Animals

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“…Red and white meat, meat products, milk, cheese and eggs are considered the major food sources of human salmonellosis, although a wide variety of other foods have been associated with outbreaks [8]. Other researchers reported that lamb's liver was responsible for an outbreak of S. typhimurium phage-type 197 in Australia [63]. In Germany, from 2001 to 2005, microbiological testing, trace-back investigations and epidemiological studies showed that pork and pork products were involved in human salmonellosis outbreaks [64].…”

Section: Food Of Animal and Plant Origin As A Source Of Salmonella Sementioning

confidence: 99%

Prevalence, Risks and Antibiotic Resistance of Salmonella in Poultry Production Chain

Mouttotou¹,

Ahmad²,

Kamran³

et al. 2017

Current Topics in Salmonella and Salmonellosis

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Salmonella spp. are bacteria that cause salmonellosis, a common form of foodborne illness with major impact on human health and huge inancial losses in poultry industry. The incidence of notiied cases of salmonellosis has declined from a peak of 24 per 100,000 in 2009 to 20.4 reported cases per 100,000 population in 2013, with S. enteritidis and S. typhimurium being the most commonly reported serovar in EU. Salmonella spp. has been detected in a range of foods, and outbreaks have predominantly been associated with animal products such as eggs, poultry and dairy products, but also with plant origin food such as salad dressing, fruit juice and sesame. At the time of slaughter, Salmonella-infected poultry may have high numbers of organisms in their intestines as well as on the outside of the bird and are therefore an important source of contamination. Nowadays, food safety has become an important concern for the European society and governments; therefore, more strict and harmonized regulations are being implemented throughout the poultry production chain with the aim to guarantee and increase the consumer conidence in foodstufs of animal origin. Furthermore, increasing antimicrobial resistance in non-typhoid Salmonella species has been a serious problem for public health worldwide.

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“…Examination of slaughter-age healthy sheep and identification of Salmonella species have been often reported in the past few years, due to public health concerns of these serovars entering the human food chain [37]. Ovine salmonellosis might be an important zoonotic reservoir for human infection and a number of studies have reported food-borne transmission to humans [30][31][32][33][34][35][36][37][38][39][40].…”

Section: Salmonella Infections In Sheepmentioning

confidence: 99%

Salmonellosis in Animals

Demirbilek¹

2018

Salmonella - A Re-Emerging Pathogen

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Salmonella has long been recognized as an important zoonotic pathogen of economic importance in animals and humans. The prevalent reservoir of Salmonella is the intestinal tract of a wide range of domestic and wild animals which may conclude in a diversity of foodstuffs of both animal and plant origin becoming infected with faecal organisms either directly or indirectly. In spite of mounting concerns about other pathogens in recent years, Salmonella remains among the leading causes of food-borne disease throughout the world. Lots of both domestic and wild animals are infected by Salmonella spp., mostly harboring the bacteria in their gastrointestinal tracts with no obvious signs of illness. Therefore, Salmonella are usually present in faeces excreted by healthy animals and many times pollute raw foods of animal origin through faecal contact during production and slaughter. The organism may also be transmitted through direct contact with infected animals or humans or faecal contaminated environments. Infected food handlers may also act as a source of contamination for foodstuffs. Because of increasing antibiotic resistance of organism and companion animals, animals are important source of Salmonella infection for human. The organism can be monitored and precautions should be taken regularly by new technological methods.

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A Salmonella Typhimurium 197 outbreak linked to the consumption of lambs' liver in Sydney, NSW

Cited by 10 publications

References 16 publications

Non-Typhoidal Salmonella at the Human-Food-of-Animal-Origin Interface in Australia

Non-Typhoidal Salmonella at the Human-Food-of-Animal-Origin Interface in Australia

Prevalence, Risks and Antibiotic Resistance of Salmonella in Poultry Production Chain

Salmonellosis in Animals

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