Salmonella
Recent Outbreaks
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Daniele International Salame/Salami - Salmonella Outbreak - Nationwide
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Rhode Island based Daniele International Inc.,has recalled 1,395,989 pounds of pepper-coated salami product, which has been linked to over 200 Salmonella illnesses.… Continued
- Drug-Resistant Salmonella Outbreaks – Colorado, Nationwide
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In July and August of 2009, the Colorado Department of Public Health and Environment (CDPHE), along with the Centers for Disease Control and Prevention (CDC), United
- Consumer Resources
Salmonella Consumer Resources… Continued
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- FDA Update on the Investigation into the Salmonella Montevideo Outbreak - Daniele International, Mincing Overseas Spice and Wholesome Spice Implicated
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As part of the Salmonella Montevideo investigation, the Food and Drug Administration has been actively investigating the supply chain of black and red pepper supplied to …Read more...
Salmonella is a bacterium that causes one of the most common enteric (intestinal) infections in the United States – Salmonellosis. In some states (e.g. Georgia, Maryland), salmonellosis is the most commonly reported cause of enteric disease, and overall it is the second most common bacterial foodborne illness reported (usually slightly less frequent than Campylobacter infection).
The reported incidence of Salmonella illnesses is about 14 cases per each 100,000 persons (MMWR Weekly, 2006), amounting to approximately 30,000 confirmed cases of salmonellosis yearly in the U.S. (CDC, 2005, October 13). In 2005, just over 36,000 cases were reported from public health laboratories across the nation, representing a 12 percent decrease compared with the previous decade, but a 1.5 percent increase over 2004 (CDC, 2007).
As only about 3 percent of Salmonella cases are officially reported nationwide, and many milder cases are never diagnosed, the true incidence is undoubtedly much higher (Mead, 1999). The CDC estimates that 1.4 million cases occur annually (CDC, 2005, October 13). Approximately 600 deaths are caused by Salmonella infections in the U.S. every year, accounting for 31 percent of all food-related deaths (CDC, 2005, October 13; MMWR Weekly, 2001).
Theobald Smith, research-assistant to Daniel E. Salmon, discovered the first strain of Salmonella – Salmonella cholerae suis – in 1885. Since that time, the number of strains (technically termed serotypes or serovars) of Salmonella known to cause salmonellosis has increased to over 2,300. Salmonella typhi, the strain that causes typhoid fever, is uncommon in the U.S., while Salmonella enterica serotype Typhimurium and Salmonella enterica serotype Enteritidis have been the most frequently reported illnesses since 1993. Salmonella enterica serotypes Newport, Mississippi and Javiana have been increasingly identified as the source of illness (MMWR Weekly, 2006).