Salmonella entericaSerovar Enteritidis, England and Wales, 1945–2011

Abstract

A focus on eliminating phage type 4 in egg and poultry production has greatly reduced foodborne disease among humans.

Prevalence, serotype distribution, and antimicrobial resistance of Salmonella isolated from food products in Morocco

“…Recently, this serovar was recovered from chickens [26]. The lower percentage of S. Enteritidis might be due to the adoption of vaccination and other measures in the production and distribution of chicken meat and eggs as suggested by Lane et al [36].…”

Salmonella enteritidis Effector AvrA Stabilizes Intestinal Tight Junctions via the JNK Pathway

“…It is estimated that more than 1 million people acquire a Salmonella infection as a foodborne illness and that such infections contribute to Ͼ350 deaths annually in the United States (1) and 93.8 million illnesses and 155,000 deaths worldwide each year (2). In the past 20 years, Salmonella enterica serotype enteritidis (S. Enteritidis) 3 has become one of the most common serotypes reported in human cases of salmonellosis worldwide, despite ongoingimplementationoftargetedcontrolandpreventionmeasures (3)(4)(5). In humans, S. Enteritidis salmonellosis causes symptoms such as abdominal pain, diarrhea, nausea, vomiting, fever, and headache (6).…”

A Salmonella typhimurium Outbreak Associated With Food Served at a Wedding Reception

“…enterica serovar Enteritidis (S. enteritidis), gıda kaynaklı salgın dahil gastroenteritlerin en sık etkenidir (6). Salmonella infeksiyonlarına en çok neden olan gıdaların başında ise kontamine tavuk eti ve yumurta gelmektedir (7,8). Salmonella infeksiyonlarında genellikle birkaç gün süren karın ağ-rısı, bulantı ve kusmanın ön planda olduğu, ateşin eşlik ettiği bir gastroenterit tablosu oluşur.…”