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Salmonella

Prevention

Efforts to prevent Salmonella food poisoning have been greatly improved now that it is understood that eggs can be contimaminated during their development inside the hen. Flocks are carefully tested, and eggs from infected chickens can be pasteurized to kill the bacteria. Efforts have been made to carefully educate the public about safe handling and cooking practices for both poultry and eggs. People who own pets that can carry Salmonella are also being more educated about more careful handwashing practices. It is unlikely that a human immunization will be developed, because there are so many different types of Salmonella enteritidis. However, researchers are close to producing an oral vaccine for poultry, which will prevent the Salmonella bacteria from infecting meat or eggs.


Resources

Books

Cormican, M.G. and M.A. Pfaller. "Molecular Pathology of Infectious Diseases," in Clinical Diagnosis and Management by Laboratory Methods. 20th ed. Philadelphia: W. B. Saunders, 2001.

Francis, Frederick. Wiley Encyclopedia of Food Science and Technology. New York: Wiley, 1999.

Koch, A.L. Bacterial Growth and Form Dordrecht: Kluwer Academic Publishers, 2001.


Periodicals

Keusch, Gerald T. "Diseases Caused by Gram-Negative Bacteria" Harrison's Principles of Internal Medicine New York: McGraw-Hill, 1998.

Stix, Gary. "Egg Savers: A Poultry Vaccine May Help Remove the Stigma from Breakfast," Scientific American November 3, 1997.


Other

"Salmonella spp." Foodborne Pathogenic Microorganisms and Natural Toxins Handbook of the United States Food and Drug Administration <http://www.fda.gov/.>.

"Salmonellosis: Frequently Asked Questions." Center for Disease Control. Atlanta, GA. (2003) <http://www.cdc.gov/od/oc/media/fact/salmonel.htm>.


Rosalyn Carson-DeWitt

Additional topics

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